Easy Baked Raspberry Cheesecake
Oh, have I got a treat for you today! Let me take you on a delightful journey through my favorite dessert recipe: Easy Baked Raspberry Cheesecake. Honestly, there’s something magical about the combination of smooth cream cheese and tangy raspberries that gets my heart racing every single time. I first fell in love with this cheesecake during a summer picnic – my aunt brought it over, and let’s just say it was an instant hit. Now, every time I bake this cheesecake, I’m transported back to that sunny afternoon surrounded by laughter and good company.
Whether it’s for special occasions or just because it’s a Tuesday (who says you can’t celebrate Tuesday?), this cheesecake has become my go-to recipe. Plus, it’s easier than it looks. So, let’s roll up our sleeves and make some magic in the kitchen!
What’s in Easy Baked Raspberry Cheesecake?
– Graham cracker crumbs: This serves as our crust, packing in a delightful crumbly texture. I use plain old honey graham crackers, but feel free to experiment with chocolate or any other flavor your heart desires!
– Granulated sugar: We’ll need this to sweeten both our crust and the cheesecake filling. A little sweetness goes a long way here!
– Unsalted butter: This luscious ingredient binds our crust together and adds richness. I love using European-style butter for an extra creamy taste.
– Cream cheese: The star of the show! Make sure it’s softened for a smooth mixture. I swear by Philadelphia cream cheese, but any quality brand will do.
– Sour cream: This adds a lovely tang and creaminess that balances out the sweetness.
– Fresh raspberries: Where’s the raspberry flavor without these beauties? Trust me; fresh is best, but frozen can work too – just make sure to thaw them first.
– Eggs: These help to create a firm structure that keeps the cheesecake together.
– Vanilla extract: Just a hint is needed to elevate all the flavors. Always opt for pure vanilla if you can; it’s worth it!
– Pink food coloring: This is totally optional, but it gives the cheesecake a fun pop of pink. Go bold if you’d like!
– Powdered sugar: This sweetens our raspberry sauce and gives it that glossy finish.
– Lemon juice: Adds brightness and balances out the sweetness in our sauce. Fresh squeezed is best!
– Mint leaves: For garnish, they add a fresh touch that’s oh-so-inviting.
Is Easy Baked Raspberry Cheesecake Good for You?
Now, let’s chat about the health benefits of this cheesecake, shall we? While it definitely belongs in the dessert category, there are some perks tucked in those creamy layers.
First, raspberries are bursting with antioxidants and packed with dietary fiber, which is great for our digestive health. Plus, those luscious little gems are low in calories – so eat up! On the other hand, we have sour cream, which contains probiotics that support a healthy gut.
However, it’s worth noting that this cheesecake is still high in sugar and fat, so moderation is key! Perhaps enjoy a slice after dinner and savor every bite instead of polishing off the whole cake in one sitting (guilty as charged!).
Ingredients List
– For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– For the cheesecake filling:
– 16 oz cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1/2 cup fresh raspberries
– A few drops of pink food coloring (optional)
– For the raspberry sauce:
– 1 cup fresh raspberries
– 1/4 cup powdered sugar
– 1 tbsp lemon juice
– For garnishing:
– Whole fresh raspberries
– Mint leaves (optional)
How to Make Easy Baked Raspberry Cheesecake?
1. **Preheat the oven** to 325°F (160°C). Let’s get that kitchen filled with warmth!
2. **Make the crust**: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove it from the oven and let it cool.
3. **Prepare the filling**: In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until well blended. Mix in the vanilla extract, then add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the sour cream, fresh raspberries, and the optional pink food coloring until combined and smooth.
4. **Assemble the cheesecake**: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. This helps prevent cracking – trust me!
5. **Make the raspberry sauce**: In a saucepan, combine fresh raspberries, powdered sugar, and lemon juice. Cook over medium heat until the raspberries start to break down, stirring occasionally, about 5-7 minutes. If desired, strain the mixture through a fine mesh sieve to remove seeds and let cool.
6. **Chill the cheesecake**: Refrigerate for at least 4 hours or overnight for best results. Patience is a virtue here!
7. **Serve**: Once chilled, remove the cheesecake from the springform pan. Top generously with the raspberry sauce and scatter whole fresh raspberries on top. Optionally, garnish with mint leaves. Slice and serve on a rustic plate for that Instagram-worthy look!
Sweet Tips and Variations
– This cheesecake can be stored in the refrigerator for up to 5 days (but trust me, it probably won’t last that long!).
– Get creative with the fruits! You can swap raspberries for blueberries or strawberries for a unique twist.
– For an extra touch, consider serving with whipped cream or a scoop of ice cream on the side. Because who doesn’t love a little decadence?
I truly hope you give this Easy Baked Raspberry Cheesecake a shot! I promise you won’t regret it. And when you do, don’t forget to share your experience with me – I’d love to hear all about it! Happy baking! 🍰✨
