Description
This Easy Baked Raspberry Cheesecake features a creamy, smooth cheesecake filling on a buttery graham cracker crust, topped with a fresh raspberry compote. Perfectly balanced between sweet and tangy, this classic dessert is simple to prepare and ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour (or cornstarch)
Raspberry Topping
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs with 1/4 cup sugar and the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue mixing. Add the vanilla extract, then beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the sour cream and flour until the batter is smooth and uniform.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to help prevent cracking.
- Prepare the raspberry topping: While the cheesecake is baking or cooling, combine the fresh raspberries, 2 tablespoons sugar, and lemon juice in a small bowl. Gently mash the raspberries with a fork to release their juices and create a chunky compote-like topping.
- Chill and serve: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to set completely. Before serving, spread the raspberry topping evenly over the cheesecake. Slice and enjoy!
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Do not overbake the cheesecake to avoid cracks; the center should remain slightly jiggly.
- You can substitute fresh raspberries with frozen raspberries, but thaw and drain them before making the topping.
- For a richer crust, brown the butter before mixing it with the crumbs.
- Make sure the eggs are at room temperature for better incorporation into the batter.
