Raspberry Vanilla Cheesecake
This is the recipe for the 9 inch size. Experience the delicious combination of creamy vanilla cheesecake and tangy raspberries with this irresistible cheesecake recipe
Equipment
- 1 Oven
- 1 Fridge
- 1 Springform Pan
- 1 Medium Mixing Bowl
- 1 Large Mixing Bowl
- 1 Kitchen or Stand Mixer
- 1 Spatula
- 1 Mixing Spoon
Ingredients
Graham Cracker Crust
- 1 ½ cups Graham Cracker Crumbs
- ¼ cup Unsalted Butter melted
- 3 tbsp Granulated Sugar
Raspberry Cheesecake Filling
- 24 oz Cream Cheese room temp
- 1 cup Granulated Sugar
- ¾ cup Sour Cream
- 2 tsp Vanilla Extract
- 3 Large Eggs
- 1 ½ cups Raspberries fresh or frozen
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press the graham cracker crust mixture into the bottom of your springform pan. Bake for 10 minutes, then allow to cool.
Create the Raspberry Filling
- Use a mixer to beat the cream cheese and granulated sugar together until smooth.
- Add in the sour cream and vanilla extract
- Add in the eggs one at a time. Beat them into the mixture until blended.
- Carefully fold/mix in the raspberries. Make sure to be gentle, the raspberries are fragile.
- Pour this raspberry cream cheese filling over the crust. Smooth and level the top with a spatula.
Bake the Cheesecake
- Bake at 325°F for 45-55 minutes until the center is set but slightly wobbly.
- Turn off the oven, carefully open the door slightly (2-3 inches), and allow the cheesecake to slowly cool inside for 1 hour.
Refrigerate & Serve
- Once the cheesecake has cooled in the oven for 1 hour, remove from the oven and allow to chill in the fridge for an additional 4+ hours. I usually recommend cooling overnight.
- Slice the cheesecake into equal pieces, serve and enjoy!