Baked Raspberry Cheesecake Recipe

www.sweetandsavorymeals.com Catalina Castravet

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With its light and fluffy fruit filling and thick sweet raspberry sauce, you will love this dessert. And it is so easy, you can make it anytime. 

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Here's What You Need

You need the following ingredients for this Baked Raspberry Cheesecake: For the crust: -Graham cracker crumbs -Melted unsalted butter For the filling: -Raspberries -Full-fat cream cheese -Sour cream or Greek yogurt -Large eggs -Granulated white sugar -Vanilla extract -Cornstarch For the sauce: -Raspberries -Granulated white sugar

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STEP 1

To make the crust, mix the graham cracker crumbs and butter until it feels like wet sand. Then, press it into a springform pan lined with parchment paper. Use the bottom of a measuring cup to press it evenly into the pan with a 1 1/2-inch rim all around.

STEP 2

Bake for 10 minutes at 350 degrees F. In the meantime, cook raspberries on medium-high in a medium saucepan until they are soft and have released their juices. This takes five to 10 minutes. Then, pour it through a sieve and return it to the saucepan. Still on medium-high heat, stir frequently, cooking until it decreases to 1/2 cup. This takes about 15 minutes.

Step 3

Now, beat the sour cream and cream cheese in a large bowl on low speed until it is smooth. Stir the cornstarch and sugar in a separate bowl before stirring it into the cream cheese mixture. Then, mix in the vanilla before adding the eggs one at a time. Mix after each one. Add the raspberry reduction and mix thoroughly until it is evenly pink. 

Step 4

Finally, pour the filling on top of the crust, turn the oven down to 285 degrees F, and bake the cheesecake for 60 to 65 minutes. The edges will be puffy and the middle will be a little wobbly. Start checking after 50 minutes. Turn off the oven and let the cake cool with the oven door open a crack. Then, chill for four to six hours or overnight in the fridge.

Step 5

Now, add raspberries to a medium saucepan and cook over medium-high, stirring occasionally. This takes five to 10 minutes. Pour it through a sieve and continue to cook while stirring, until it is thick. It should be about 1/3 cup. Mix with the remaining raspberries. After, remove the cake and pour raspberry sauce on top before serving. 

Try it with:

01

Easy Whipped Cream 

02

No Churn Cherry Ice Cream

03

Raspberry Coffee Smoothie

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Servings & Calories

8

Servings

650

Calories

90

Minutes

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This homemade dessert is easy to prepare with our foolproof recipe. And you can make this delicious treat anytime.

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