Print
Ingredients
Scale
- 2 1/2 cups fine graham cracker crumbs (about 2 packets)
- 1/4 cup light brown sugar, packed
- 10 tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 oz freeze-dried raspberries, ground to a fine crumb
- 1/2 cup sour cream or Greek yogurt, room temperature
- 1/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 12 oz frozen raspberries
- 1/2 cup white granulated sugar
- 12 oz fresh raspberries
- 3 tbsp water
Instructions
- Preheat oven to 325℉ and prepare a 9-inch springform pan.
- Blend graham crackers, brown sugar, and butter; press into pan.
- Bake crust for about 11 minutes.
- Beat cream cheese and sugar; mix in freeze-dried raspberries, sour cream, heavy cream, and vanilla until smooth.
- Gently mix in eggs one at a time.
- Pour filling over the crust.
- Use a water bath and bake for 70-80 minutes until edges are set.
- Cool cheesecake in the oven and then refrigerate for at least six hours.
- Prepare raspberry sauce by simmering frozen raspberries and sugar, blend and strain, then thicken.
- Top cheesecake with raspberry sauce and fresh raspberries before serving.
Notes
Ensure all ingredients are at room temperature for best results.
Avoid overmixing the eggs to prevent cracks in the cheesecake.
Store leftovers in the fridge for up to five days or freeze for up to two months.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 210
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 80