Description
A show-stopping dessert that combines the richness of cheesecake with vibrant raspberry flavors, perfect for celebrations or a treat.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup raspberry puree
- 1 tablespoon red food coloring
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter; press mixture into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well.
- Add eggs one at a time, mixing on low speed after each addition.
- Stir in sour cream and blend until smooth.
- Gently fold in raspberry puree and food coloring until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Allow to cool completely before refrigerating for at least 4 hours or overnight.
- Serve chilled, garnished with fresh raspberries and whipped cream if desired.
Notes
For a more natural look, you can omit the food coloring. A water bath can help prevent cracks in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg