Raspberry
Cheesecake
A classic creamy cheesecake topped with fresh raspberries and raspberry jelly
LEVEL
Intermediate
TOTAL
14 hr
PREP
30 min
CHILL
12 hr
COOK
1 hr 30 min
YIELD
12–15 servings
Ingredients
01 - The crust
02 - The filling
03 - The topping
Instructions
01. Make the crust
Mix graham cracker crumbs with melted butter and sugar. Press firmly into the bottom of a springform pan.
02. Prepare the filling
Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla.
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03. Add the raspberries
Gently fold fresh raspberries into the cheesecake filling.
04. Fill the pan
Pour the filling over the prepared crust and smooth the top with a spatula.
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05. Bake the cheesecake
Bake at 325°F until the edges are set and the center still has a slight wobble.
06. Let it chill
Allow the cheesecake to cool, then refrigerate for at least four hours or overnight.
07. Make the raspberry topping
Cook raspberries with a little sugar until softened. Let the sauce cool before adding it to the cake.
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08. Serve and enjoy
Spread the raspberry topping over the cheesecake, slice, and enjoy!