Raspberry Cheesecake Recipe
This Raspberry Cheesecake is rich, creamy, and swirled with sweet-tart raspberries on a buttery graham cracker crust. An elegant dessert perfect for holidays, birthdays, and special occasions.
Servings: 10 servings
Calories: 517kcal
Equipment
Ingredients
Crust
- 1 1/2 cup chocolate wafer cookies crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- Pinch of salt
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp vanilla extract
- 3 tbsp all-purpose flour
- 1/2 cup raspberry coulis plus extra to serve if desired
Instructions
- Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper in the bottom.
- Mix graham crumbs, sugar, melted butter, and salt until you get a wet sand consistency.
- Press the crust mixture into the bottom of the prepared pan. Bake it for 8 minutes. Cool slightly.
- To make the cheesecake filling, beat cream cheese until smooth using a stand mixer. Add sugar, sour cream, lemon juice, lemon zest, vanilla, and flour. Mix until just combined.
- Add the eggs one at a time, mixing on low and stopping when just incorporated.
- Pour half the batter into the crust. Spoon ¼ cup of raspberry coulis over the batter and swirl lightly with a knife. Add the remaining batter and repeat with more coulis on top.
- Bake it for 55 to 65 minutes, or until the edges are set but center is slightly wobbly.
- Turn the oven off, crack the door, and let it sit inside for 1 hour.
- Chill in the fridge at least 4 to 6 hours (overnight is best).
Notes
See the post for more information, photos and tips.
Nutrition
Calories: 517kcal | Carbohydrates: 43g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 247mg | Potassium: 157mg | Fiber: 0.2g | Sugar: 33g | Vitamin A: 1351IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg