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Ingredients
Scale
- 2 cups graham cracker crumbs (or crushed digestive biscuits)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 3 (8 oz) blocks cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- A few drops of pink food coloring (optional)
- 1/2 cup raspberry puree
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 cup whipped cream
- Fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar for the crust.
- Press the mixture into a springform pan and bake for 10 minutes.
- Lower oven temperature to 325°F (163°C).
- Beat cream cheese until smooth, then mix in sugar, raspberry puree, vanilla extract, cornstarch, and heavy cream.
- Add eggs one at a time and mix until just combined. Add pink food coloring if desired.
- Pour cheesecake batter over cooled crust.
- Wrap springform pan in foil and place in a water bath.
- Bake for 55-65 minutes until edges are set and center jiggles.
- Let cool in the oven for 1 hour with door ajar.
- Prepare raspberry glaze by heating puree, sugar, cornstarch, and water until thick.
- Refrigerate cheesecake for at least 6 hours or overnight before serving.
- Garnish with whipped cream and fresh raspberries before serving.
Notes
Ensure ingredients are at room temperature for a smoother batter.
Allow the cheesecake to cool gradually to prevent cracks.
Experiment with different fruit purees for variation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15
- Sodium: 250
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 80