Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. graham cracker crumbs; 1/4 c. Butter, melted; 2 lbs. Cream cheese, room temp; 1 tbsp all purpose flour; 1 3/4 c. sugar; 4 large eggs; 1/2 tsp Vanilla; 1 1/2 tsp orange zest; 1 c. fresh or frozen raspberries; 3 tbsp sugar; 1 c. sour cream

Servings: persons

2 1/2 c. graham cracker crumbs
1/4 c. Butter, melted
2 lbs. Cream cheese, room temp
1 tbsp all purpose flour
1 3/4 c. sugar
4 large eggs
1/2 tsp Vanilla
1 1/2 tsp orange zest
1 c. fresh or frozen raspberries
3 tbsp sugar
1 c. sour cream

1
Preheat oven to 325 degrees f.
2
Combine graham cracker crumbs and butter well. Press onto bottom of springform pan.
3
Beat cream cheese and sugar together. Add flour, eggs and vanilla, beat well.
4
Gently fold in zest and raspberries.
5
Pour batter into crust.
6
Bake 60-90 min. Cover with foil if it begins to brown.
7
Remove from oven, don't turn oven off.
8
Let cake sit for 10 min
9
Combine Sour cream with sugar. pour on top of cake. return to oven for another 10 min.
10
take out and garnish top of cake with a raspberry or 2.

1853

kcal

Calories

126

Fat

136

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 c. graham cracker crumbs, 1/4 c. Butter, melted, 2 lbs. Cream cheese, room temp, 1 tbsp all purpose flour, and more.

Yes, Raspberry Cheesecake 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.

Raspberry Cheesecake

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