Raspberry Cheesecake Recipe

Ingredients

• 6 oz Fresh Raspberries (fresh, for sauce)
• 2 tbsp Granulated Sugar (for raspberry sauce)
• 10 pieces Graham Crackers (crushed to fine crumbs (about 1.5 cups))
• 3 tbsp Granulated Sugar (for crust)
• 0.5 tsp Salt (fine salt for crust)
• 4.5 tbsp Unsalted Butter (melted and slightly cooled)
• 24 oz Cream Cheese (very softened, room temperature)
• 1.25 cups Granulated Sugar (for filling)
• 0.5 cup Sour Cream (full‑fat, can substitute Greek yogurt)
• 5 tbsp Heavy Cream (cold)
• 2 tsp Vanilla Extract (pure vanilla)
• 1 half lemon Lemon Zest and Juice (zest and juice of 1/2 lemon, fresh)
• 2 tbsp Cornstarch (to stabilize filling)
• 3 large Eggs (room temperature)
• 1 large Egg White (room temperature)

Instructions

1. Prepare Raspberry Sauce

   Combine the fresh raspberries and 2 tbsp sugar in a blender; puree until completely smooth. Strain the puree through a fine mesh sieve into a bowl, pressing with a spatula to extract all liquid. Cover and refrigerate the sauce until needed.

   Time: PT10M

2. Make Graham Cracker Crust

   Place the graham crackers in a zip‑top bag and crush them into fine crumbs (about 1.5 cups). In a mixing bowl combine the crumbs with 3 tbsp sugar, ½ tsp salt, and 4½ tbsp melted butter. Mix until evenly moistened.

   Time: PT10M

3. Bake Crust

   Grease the 9‑inch springform pan lightly. Press the crumb mixture into the bottom (and slightly up the sides) of the pan. Bake in a pre‑heated 325 °F (150 °C) oven for 10 minutes until set. Remove and let cool while preparing the filling.

   Time: PT10M

   Temperature: 325°F

4. Prepare Cheesecake Filling

   In a large bowl beat the softened cream cheese on the lowest speed for 2 minutes. Add 1 ¼ cups sugar and beat another 2 minutes. Add sour cream, heavy cream, vanilla, lemon zest & juice, and cornstarch; mix until just combined. Add the eggs one at a time, beating well after each addition, then finally add the egg white and beat briefly. Avoid high speed to prevent water from entering the batter.

   Time: PT10M

5. Water‑Bath Bake

   Pour the filling over the baked crust. Tap the pan on the counter a few times to release large air bubbles. Place the springform pan inside a larger roasting pan and carefully pour hot water until it reaches 2 inches up the side of the springform pan. Bake in a pre‑heated 350 °F (180 °C) oven for 70 minutes. The center should jiggle slightly when you gently shake the pan.

   Time: PT70M

   Temperature: 350°F

6. Cool in Oven

   Turn the oven off, prop the oven door open with a wooden spoon, and let the cheesecake sit for 40 minutes. This gradual cooling prevents cracks.

   Time: PT40M

7. Refrigerate and Serve

   Remove the cheesecake from the water bath, run a thin knife around the edge, and release the springform. Chill the cake in the refrigerator for at least 6 hours (preferably overnight) until firm. Before serving, drizzle the chilled raspberry sauce over each slice.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g