If you're looking for a dessert that's both sweet and tangy, look no further than this delicious raspberry cheesecake! Made with fresh raspberries and a creamy cheesecake filling, it's the perfect dessert for any occasion.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz.) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp. vanilla extract
- 4 large eggs
- 1 cup fresh raspberries
To make the crust, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake at 350°F for 8-10 minutes or until lightly browned. Allow to cool.
In a large mixing bowl, beat the cream cheese, 1 1/4 cups sugar, and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Fold in the fresh raspberries.
Pour the cheesecake mixture over the crust. Bake at 350°F for 45-50 minutes or until the center is almost set. Allow to cool to room temperature, then refrigerate for at least 3 hours or until chilled.
Serve the raspberry cheesecake with additional fresh raspberries and whipped cream on top, if desired. Enjoy!