Raspberry Cheesecake

This Raspberry Cheesecake is a showstopper! A creamy filling with tart raspberries in a buttery crust, perfect for any occasion.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Course: Dessert

Cuisine: American

For the Cheesecake:

1 pie crust Graham cracker pie crust *Notes: You can use a pre-made graham cracker crust or make your own by crushing graham crackers and mixing with melted butter.
4 cups cream cheese softened
1 cup sour cream
1 1/3 cups sugar
1 teaspoon vanilla extract
4 large eggs whisked
22 ounces raspberries divided
2 tablespoons cornstarch
1 cup sugar

Instructions

Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). If making your own graham cracker crust, crush the graham crackers and mix with melted butter until combined. Press into the bottom of a springform pan and bake for about 10 minutes. Let cool.
Step 2: Make the Filling - Beat softened cream cheese in a large mixing bowl until smooth. Gradually add sugar and mix until incorporated. Add sour cream and vanilla extract, mixing until well combined.
Step 3: Add the Eggs - Whisk eggs in a separate bowl, then gradually add to the cream cheese mixture on low speed just until blended.
Step 4: Incorporate the Raspberries - Gently fold in 18 ounces of raspberries. Toss the remaining raspberries with cornstarch to maintain their shape when baked.
Step 5: Assemble and Bake - Pour cheesecake filling into the cooled crust and smooth the top. Scatter cornstarch-coated raspberries on top. Bake for 50-60 minutes, until the center is set but slightly jiggly. Cool in the oven with the door slightly ajar for an hour.
Step 6: Chill and Serve - Refrigerate for at least 4 hours, preferably overnight. Slice and enjoy!