Description
A creamy and delicious Easy Baked Raspberry Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious raspberry swirl topping. Perfect for any dessert occasion, this classic American cheesecake is simple to make and garnished with fresh raspberries for a fruity finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup fresh raspberries (for folding into filling)
Topping
- 1 cup fresh raspberries (for garnish)
- 2 tablespoons seedless raspberry jam
- 1 teaspoon cornstarch
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture is well combined and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar and vanilla extract, beating until combined and smooth. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Next, mix in the sour cream until fully incorporated. Gently fold in half of the fresh raspberries to add bursts of fruity flavor throughout the filling.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Smooth the top evenly using a spatula.
- Prepare the raspberry topping: In a small saucepan over low heat, combine the raspberry jam and cornstarch. Stir continuously until the mixture is smooth and slightly thickened, creating a glossy raspberry swirl.
- Add raspberry swirl: Drizzle the warmed raspberry mixture over the top of the cheesecake filling. Using a toothpick or knife, gently swirl the raspberry topping into the filling to create a marbled effect.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to prevent cracking.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open. Allow it to cool this way for 1 hour to gradually reduce temperature and prevent cracks.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and chill.
- Serve: Before serving, top the cheesecake with the remaining fresh raspberries for a fresh, decorative touch. Slice into 12 servings and enjoy.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- If fresh raspberries are not available, frozen raspberries can be used—just thaw and drain them well before folding into the filling.
