Description

Indulge in the creamy, fruity goodness of this Easy Baked Raspberry Cheesecake. A perfect balance of tangy raspberries and rich cheesecake, all baked to perfection in a simple recipe that’s sure to impress.

Ingredients

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1 cup fresh raspberries, plus extra for garnish
2 tablespoons all-purpose flour
1 tablespoon lemon juice

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C).
Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a springform pan.
Make the filling: Beat cream cheese, sugar, and vanilla. Add eggs one at a time. Mix in sour cream, flour, and lemon juice. Fold in raspberries.
Bake: Pour batter over crust and bake for 50–60 minutes.
Chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
Serve: Garnish with raspberries before serving.

Notes

For a smoother texture, ensure all ingredients are at room temperature before mixing.
You can substitute raspberries with blueberries or blackberries if desired.