Easy Raspberry Cheesecake Recipe
A smooth, creamy raspberry cheesecake that's perfect for any occasion. This easy recipe delivers delicious results every time!
Servings: 12 slices
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 and 1/2 cups fresh raspberries
- 2 tablespoons seedless raspberry jam
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract.
- Mix in eggs one at a time, scraping down sides as needed.
- Add sour cream and flour, and mix until just combined.
- Pour batter over crust and smooth the top.
- Bake for 50-60 minutes until edges are set but the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh raspberries and drizzle with warmed raspberry jam.