Baked Raspberry Cheesecake
This indulgent cheesecake combines a rich, creamy base with the tart sweetness of raspberries, both in the filling and the sauce. Perfect for special occasions, this dessert is guaranteed to impress!
Ingredients:
For the Crust:
2 1/4 cups graham cracker crumbs or finely crushed digestive biscuits
1 stick 1/2 cup unsalted butter, melted 杻
For the Raspberry Cheesecake Filling:
3 1/2 cups raspberries fresh or frozen
24 oz full-fat cream cheese, at room temperature 燎
1/2 cup sour cream or plain Greek yogurt, at room temperature 籠
1 cup granulated sugar
3 tbsp cornstarch
1 tsp vanilla extract
3 large eggs, at room temperature 讀
For the Raspberry Sauce:
2 cups raspberries fresh or frozen
1/3 cup granulated sugar
2 cups fresh raspberries for topping
Instructions:
1 Prep and Preheat: Adjust your oven rack to the middle position and preheat to 350F 175C. Line the bottom and sides of an 8-inch springform pan with aluminum foil.
2 Crust Preparation: In a medium bowl, mix the graham cracker crumbs and melted butter until the texture resembles wet sand. Press the mixture into the prepared springform pan, forming a base with a 1 1/2-inch rim around the edge.
Bake for 10 minutes, then cool at room temperature.
3 Raspberry Reduction: In a medium saucepan, cook 3 1/2 cups of raspberries over medium-high heat until they soften and release juices 5-10 minutes. Strain the mixture through a sieve to remove the seeds. Return the sauce to the pan, reduce it over medium heat, stirring frequently, until you have about 1/2 cup of thickened sauce. Allow to cool.
4 Cheesecake Filling: In a large bowl, beat the softened cream cheese and sour cream on low speed until smooth to avoid incorporating too much air. In a separate bowl, mix the sugar and cornstarch, then add to the cream cheese mixture, beating until smooth. Add the vanilla and eggs one at a time, mixing well after each addition. Finally, fold in the cooled raspberry reduction, mixing until the filling is evenly pink.
5 Baking the Cheesecake: Reduce the oven temperature to 285F 140C. Pour the raspberry cheesecake filling into the crust and smooth the top. Bake for 60-65 minutes, or until the edges are set but the center is still slightly wobbly.
Cool in the oven with the door ajar, then refrigerate for 4-6 hours or overnight.
6 Raspberry Sauce: Cook 2 cups of raspberries and sugar in a saucepan over medium heat until softened 5-10 minutes. Strain to remove seeds and reduce the sauce until thick about 10 minutes. Combine the sauce with the remaining fresh raspberries.
7 Assemble: Once the cheesecake is fully chilled, remove it from the springform pan. Just before serving, spoon the raspberry sauce on top, and garnish with fresh raspberries. Slice and enjoy!
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 9 hours
Total Time: 10 hours 30 minutes
Calories: 650 kcal per slice 8 slices
#BakedRaspberryCheesecake #DecadentDessert #CheesecakeLovers #SweetTreat