Dreamy Raspberry Cheesecake

why make this recipe

Dreamy Raspberry Cheesecake is a delightful dessert that brings together the rich creaminess of cheesecake with the fresh tartness of raspberries. This recipe is perfect for any occasion, be it a birthday, holiday gathering, or simply a treat for yourself. It’s not only delicious but also visually stunning, making it an impressive centerpiece for any dessert table. Additionally, it is easy to make and requires simple ingredients that you might already have in your kitchen.

how to make Dreamy Raspberry Cheesecake

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh raspberries
• 1/4 cup raspberry puree (optional for topping)
• 1 tablespoon gelatin (optional for firmness)

Directions :

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of a springform pan to form the crust.
3. In a large mixing bowl, beat cream cheese until smooth; add powdered sugar and vanilla extract, mixing until well combined.
4. Fold in sour cream and fresh raspberries gently.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. If desired, mix gelatin with a bit of warm water and stir into the cheesecake mixture for added firmness.
7. Bake for 55-60 minutes or until the center is set.
8. Allow to cool at room temperature, then refrigerate for at least 4 hours.
9. Before serving, drizzle with raspberry puree and garnish with additional fresh raspberries.

how to serve Dreamy Raspberry Cheesecake

Serve Dreamy Raspberry Cheesecake chilled. You can slice it into wedges and enjoy it as is, or you can add a drizzle of more raspberry puree on top for an extra touch of sweetness. Garnishing with a few whole raspberries adds a beautiful and fresh look to each slice.

how to store Dreamy Raspberry Cheesecake

To store Dreamy Raspberry Cheesecake, place it in an airtight container in the refrigerator. It will stay fresh for about 5-7 days. If you want to keep it longer, you can freeze it. Make sure to wrap it tightly with plastic wrap and then place it in a freezer bag. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

tips to make Dreamy Raspberry Cheesecake

1. Ensure your cream cheese is at room temperature for easy mixing.
2. Gently fold in the raspberries to keep them whole and avoid breaking them up too much.
3. If you prefer a firmer cheesecake, be sure to add the gelatin as directed.
4. Always let the cheesecake cool completely before refrigerating it to avoid condensation.

variation

You can easily switch up the berries used in this cheesecake. Try using strawberries or blueberries for a different fruity flavor. For a chocolate twist, you could add chocolate chips into the cheesecake mixture or drizzle melted chocolate on top before serving.

FAQs

1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before using to avoid adding too much moisture.

2. What can I substitute for gelatin?
If you prefer, you can leave out the gelatin or use agar-agar as a vegetarian alternative to achieve a firmer texture.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. Just keep it refrigerated and it will still taste fresh when served.

Dreamy Raspberry Cheesecake

A delightful dessert combining rich cheesecake with fresh raspberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted

For the filling

• 2 cups cream cheese, softened Ensure at room temperature for easy mixing.
• 1 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cups sour cream
• 1 cups fresh raspberries Gently fold into the mixture.
• 0.25 cups raspberry puree (optional for topping)
• 1 tablespoon gelatin (optional for firmness) Mix with warm water to incorporate.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of a springform pan to form the crust.
3. In a large mixing bowl, beat cream cheese until smooth; add powdered sugar and vanilla extract, mixing until well combined.
4. Fold in sour cream and fresh raspberries gently.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. If desired, mix gelatin with a bit of warm water and stir into the cheesecake mixture for added firmness.

Baking

1. Bake for 55-60 minutes or until the center is set.
2. Allow to cool at room temperature, then refrigerate for at least 4 hours.

Serving

1. Before serving, drizzle with raspberry puree and garnish with additional fresh raspberries.

Notes

To store, place in an airtight container in the refrigerator for 5-7 days or freeze for up to 2 months.