Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in the fresh raspberries.
- Pour the filling over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and slightly jiggles.
- Allow to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with raspberry puree if desired.
Notes
For best results, avoid overmixing the batter to prevent cracks in the cheesecake. Chill properly and serve with fresh raspberries on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg