Ingredients
Scale
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup raspberry puree
- 4 large eggs
- 1 cup heavy cream
- 1 1/4 cups crushed graham crackers
- 1/4 cup melted butter
- 1 cup fresh raspberries (for topping)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool completely.
- Step 2: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Beat in vanilla extract and raspberry puree until well combined.
- Step 3: Add eggs one at a time, mixing well after each addition. Be careful not to overmix. Stir in the heavy cream until just incorporated.
- Step 4: Pour the cheesecake batter over the cooled graham cracker crust.
- Step 5: Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Step 6: Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 7: Remove the cheesecake from the oven and water bath. Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. Before serving, garnish with fresh raspberries.
Notes
- Store leftover cheesecake airtight in the refrigerator for up to 3 days; its flavor deepens overnight!
- For a slightly warmer, softer texture, briefly microwave individual slices for 10-15 seconds.
- Serve a slice with a dollop of whipped cream and a sprinkle of extra raspberries for an elegant touch.
- To prevent cracks, ensure your cream cheese is at truly room temperature and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American