Description
Indulge in the creamy richness of this Easy Baked Raspberry Cheesecake with a delightful raspberry swirl. A classic dessert that’s simple to make yet impressively delicious.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp granulated sugar
For the filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan.
- Prepare the raspberry swirl: Cook raspberries, sugar, and lemon juice until thickened. Strain and set aside.
- Prepare the filling: Beat cream cheese and sugar. Add eggs, one at a time, then mix in sour cream and vanilla.
- Assemble and bake: Pour filling over crust. Add raspberry sauce, swirl, and bake for 50–60 minutes.
- Cool and chill: Let the cheesecake cool in the oven, then chill in the fridge for at least 4 hours before serving.
Notes
- To prevent cracks, use a water bath or place a pan of hot water in the oven during baking.
- You can swap raspberries for other berries in the swirl for a variation.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 23 g
- Sodium: 250 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
