Mamma Linda'S Cheesecake With Fresh Raspberries – a delicious recipe with Graham cracker crumbs, Butter, Cream cheese, Eggs, Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees.
2
Combine the ground graham cracker crumbs with melted butter until it's a light crumble. Mash it down the sides and bottom of a tart pan, or baking dish.
3
In a separate bowl combine the cream cheese, eggs (one at a time), 3/4 cup of sugar and one tablespoon of vanilla until whipped and smooth.
4
Pour over the crust and smooth the top.
5
Bake for 25-30 minutes until the center isn't liquid.
6
Remove from oven and set aside.
7
In a separate bowl, combine remaining 1/4 cup of sugar, 1 tablespoon of vanilla and the sour cream.
8
Mix until ingredients are combined.
9
Top the cheesecake with a thin layer of sour cream and return to the oven to bake for 10 minutes.
10
Remove and refrigerate over night.
11
Top with fresh raspberries and eat as breakfast like I did the next morning.
1598
kcal
Calories
125
g
Fat
67
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups Graham cracker crumbs, 8 tablespoons Butter, 24 ounces Cream cheese at room temperature, 4 Eggs, and more.
Yes, Mamma Linda'S Cheesecake With Fresh Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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