Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter
- 3 (8 oz) blocks cream cheese
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup raspberry puree
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1/2 cup raspberry puree
- 2 tbsp granulated sugar
- 2 tbsp water
- 1 cup whipped cream
- Fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan.
- Beat cream cheese and sugar in another bowl until smooth. Add eggs one at a time, mixing well after each addition. Incorporate raspberry puree, heavy cream, cornstarch, and vanilla extract until smooth.
- Pour the filling over the crust and bake for about 60 minutes or until slightly wobbly in the center. Cool inside the oven with the door ajar for an hour.
- For the glaze, heat raspberry puree, sugar, cornstarch, and water in a saucepan until thickened. Let cool before spreading on cooled cheesecake.
- Refrigerate for at least 6 hours before serving. Top with whipped cream and fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg