Description
A rich and creamy raspberry bliss cheesecake with a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, and vanilla extract. Mix until fully incorporated.
- Gently fold in raspberries and raspberry puree.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours.
- Serve chilled, garnished with additional raspberries if desired.
Notes
- For a smoother texture, blend the raspberry puree before adding.
- You can substitute the raspberries with other berries for variation.
- Consider adding a layer of fruit glaze on top for a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: raspberry bliss cheesecake, cheesecake recipe, dessert recipes