Description
A nostalgic yet modern raspberry cheesecake inspired by Southern Sunday traditions, rich with cream cheese and fresh raspberries for a tangy-sweet balance.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
3 tbsp granulated sugar
24 oz cream cheese (room temp)
1 cup fresh raspberries
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
Optional: lemon zest
Instructions
1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix crust: combine graham cracker crumbs, melted butter, and sugar. Press into pan base and chill.
3. Beat cream cheese until fluffy. Add sugar, then eggs one at a time. Stir in vanilla and zest.
4. Fold in one-third of the raspberries into the batter.
5. Pour half the filling onto crust. Dot with raspberries. Add remaining filling and smooth.
6. Bake for 50–55 minutes until center is set but slightly jiggly.
7. Cool in oven with door cracked for 1 hour, then chill at least 4 hours.
8. Garnish with raspberries and mint. Optional: drizzle with raspberry compote.
Notes
Substitute graham crackers with Biscoff or Oreo crumbs.
Use frozen raspberries if fresh are unavailable.
For a vegan version, try flax eggs and vegan cream cheese.
Add citrus zest for a refreshing twist.
Pairs well with Vietnamese coffee or dark chocolate ganache.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: raspberry cheesecake, New York-style, Southern desserts