Description
A classic raspberry cheesecake with a smooth cream cheese filling, buttery crust, and fresh berry topping.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
2 tbsp sugar
24 oz cream cheese
1 cup sugar
1 cup sour cream
3 eggs
2 tsp vanilla extract
2 cups raspberries
1/3 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Instructions
1. Preheat oven to 325°F and prepare the crust.
2. Bake crust for 10 minutes and cool.
3. Beat cream cheese and sugar until smooth.
4. Add sour cream, vanilla, and eggs.
5. Pour filling over crust and bake 55–60 minutes.
6. Cool cheesecake gradually.
7. Cook raspberries with sugar and lemon juice.
8. Thicken with cornstarch slurry.
9. Cool and spread over cheesecake.
10. Chill before slicing.
Notes
Always chill overnight for best texture.
Use a hot knife for clean slices.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baked
- Cuisine: American