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Raspberry Cheesecake

Looking for a  baked raspberry cheesecake? This raspberry cheesecake is better than any store bought or pre-made raspberry cheesecake and you will not believe how easy it is to make. Make this baked raspberry cheesecake tonight. 
Course Dessert
Cuisine American
Keyword baked raspberry cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 389kcal

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 1 stick butter melted
  • 1 tbsp sugar

Raspberry Swirl:

  • 1 cup fresh raspberries
  • 1 tbsp water
  • 1 tbsp sugar

Cheesecake Filling:

  • 24 oz cream cheese room temp
  • 1 cup sugar
  • 2 lemons juiced & zested
  • 8 oz sour cream
  • 3 eggs
  • 1 tsp vanilla

Instructions

  • In a food processor, blend graham crackers (about 2 sleeves) until fine consistency.
  • In a bowl combine graham cracker crumbs, melted butter, and sugar.
  • Press into the bottom of a greased springform pan.
  • Bake crust for about 10 mins, remove and let cool.
  • In a stand mixer, beat cream cheese until smooth and fluffy.
  • In order to add sugar, lemon juice, lemon zest, sour cream, and mix after each addition.
  • Then add eggs one at a time and vanilla.
  • Pour into cooled crust.
  • In a food processor, add raspberries, water, and sugar and blend.
  • 10. By the spoonful, drop the raspberry filling on top of batter.
  • 11. Using a butter knife, swirl the raspberry filling into the batter.
  • 12. Bake at 350 for about 60 minutes.
  • 13. Once removed from the oven, use a butter knife and run along edges to remove from the sides of pan to prevent cracking as it cools.
  • 14. Let cool at least 1 hour before removing the springform pan.
  • 15. Chill in refrigerator about 6 hours until set.

Notes

Tips- use a water bath to prevent cracking.

Nutrition

Calories: 389kcal | Carbohydrates: 35g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 306mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 940IU | Vitamin C: 12.3mg | Calcium: 101mg | Iron: 1.2mg