Description
Learn how to bake a delicious raspberry cheesecake from scratch with this easy-to-follow guide. Perfect for beginners, this homemade raspberry cheesecake recipe features a classic graham cracker crust and a creamy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until combined. Press mixture onto the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then let it cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Pour the cream cheese mixture over the cooled crust.
- Gently swirl in the fresh raspberries.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a no-bake raspberry cheesecake, omit the crust baking step and chill the entire cheesecake until firm.
- Add a raspberry swirl for extra flavor and visual appeal.
- Experiment with different crust options like oreo crumbs or shortbread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
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