Raspberry Cheesecake Delight
💖 Creamy Raspberry Cheesecake Delight with a Buttery Graham Cracker Crust 💖
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 tbsp all-purpose flour
For the raspberry topping:
2 cups fresh or frozen raspberries
¼ cup sugar
1 tbsp cornstarch
2 tbsp water
Directions:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and flour. Pour over crust.
Bake for 45–50 minutes or until the center is slightly jiggly. Turn off oven, crack door, and let cheesecake rest inside for 1 hour.
While it cools, make the raspberry topping: In a saucepan, cook raspberries, sugar, cornstarch, and water over medium heat until thick and bubbly. Let cool.
Once cheesecake is fully cooled and chilled (at least 4 hours or overnight), spread raspberry topping evenly over the top.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours (with chilling)
Kcal: 420 kcal | Servings: 10 slices
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