Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh raspberries
- 1/4 cup raspberry sauce (optional, for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, 1/3 cup of sugar, and melted butter until well-combined. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of sugar and the vanilla extract, beating until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Gently stir in the sour cream until the mixture is creamy and smooth.
- Fold in the fresh raspberries carefully.
- Pour the cheesecake batter over the crust in the springform pan and bake for 55-60 minutes, until the center is set and the edges are lightly browned.
- Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 4 hours.
- Serve topped with raspberry sauce if desired.
Notes
Consider using low-fat cream cheese or sugar substitutes for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg