Description
Creamy and tangy raspberry cheesecake made with fresh raspberry swirls and a buttery graham cracker crust.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, room temperature
1 cup granulated sugar
1 tsp lemon zest
1 tsp vanilla extract (alcohol-free)
3 large eggs
1/2 cup sour cream or Greek yogurt
1 1/2 cups raspberries (divided)
2 tbsp cornstarch
1/4 cup sugar for raspberry swirl
Instructions
Preheat oven to 325°F. Line springform pan with parchment and grease lightly.
Mix graham cracker crumbs with melted butter. Press into pan and bake for 10 minutes. Cool.
Beat cream cheese and sugar until smooth. Add eggs, one at a time, then lemon zest, vanilla, and sour cream.
Simmer 1 cup raspberries with 1/4 cup sugar and cornstarch until thick. Strain if desired.
Pour batter over crust. Swirl raspberry sauce on top using a skewer for marbling.
Bake for 50–55 minutes until center jiggles slightly. Let cool in oven for 1 hour with door cracked.
Chill in fridge for minimum 4 hours or overnight. Garnish with remaining raspberries to serve.
Notes
Use fresh raspberries for better flavor.
Substitute gingersnap crust for deeper spiced note.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 24g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: raspberry cheesecake, baked cheesecake, easy cheesecake recipe