Description
A creamy raspberry bliss cheesecake that is easy to make and delightful to eat.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup raspberry puree (fresh or frozen)
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream and raspberry puree until fully combined.
- Pour the cheesecake mixture over the crust in the pan.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and let it cool completely at room temperature.
- Chill in the refrigerator for at least 4 hours before serving.
- Garnish with fresh raspberries before slicing and serving.
Notes
- Ensure cream cheese is at room temperature for a smooth batter.
- If using frozen raspberries, thaw and drain excess liquid.
- Let the cheesecake cool completely to avoid cracks.
- Use a hot knife to slice for clean edges.
- 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: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: raspberry bliss cheesecake, cheesecake recipe, easy cheesecake