Raspberry Cheesecake: Discover the Easiest Recipe Today!
Smooth, creamy, tangy and irresistibly luscious raspberry cheesecake topped with fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups digestive biscuits or graham crackers, crushed
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 16 oz (450g) cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup fresh raspberries
- Mint leaves, for garnish
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 7 or 8-inch springform pan.
- In a bowl, mix crushed biscuits, melted butter, and sugar until combined. Press into the bottom of the pan to form a firm crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in yogurt, vanilla, and lemon juice until well blended.
- Pour filling over crust and smooth the top. Tap gently to remove air bubbles.
- Bake for 40–45 minutes, or until the center is just set and slightly jiggly. Turn off oven and let cheesecake sit inside with door ajar for 1 hour.
- Chill in fridge for at least 4 hours or overnight. Before serving, top with fresh raspberries and mint leaves.
Notes
- Let all filling ingredients come to room temp before mixing
- Avoid overbaking to keep the texture silky
- Use a water bath to prevent cracks
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g