Layered Raspberry Cheesecake
Elevate your dessert game with this stunning Layered Raspberry Cheesecake! Featuring a buttery graham cracker crust, a creamy and tangy cheesecake filling, and a luscious homemade raspberry sauce, this recipe delivers an irresistible combination of flavors and textures. The vibrant raspberry layer adds a tart, fruity contrast to the rich, silky cheesecake, while a decorative swirl on top makes it a show-stopping centerpiece for any occasion. With its make-ahead convenience and effortless elegance, this decadent dessert is perfect for gatherings, holidays, or simply indulging your sweet tooth. Serve chilled, garnished with fresh raspberries for a truly unforgettable treat!
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Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 2 eggs
- 300 grams fresh raspberries
- 50 grams powdered sugar
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper.
Step 2
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Step 3
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or the base of a flat glass to press it down tightly. Chill in the fridge for 10 minutes.
Step 4
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, using a hand or stand mixer.
Step 5
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated. Beat in the eggs one at a time, mixing on low speed to avoid overbeating.
Step 6
In a small saucepan over medium heat, combine the raspberries, powdered sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain the sauce through a fine mesh sieve to remove seeds, if desired. Allow to cool.
Step 7
Pour half of the cheesecake batter over the prepared crust and spread it evenly. Add a layer of the raspberry sauce (about half), then pour the remaining cheesecake batter on top. Use a spoon to swirl a bit of the remaining raspberry sauce into the top layer for a decorative effect.
Step 8
Place the springform pan on a baking tray to catch any drips. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
Step 9
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 10
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
Step 11
Before serving, garnish with fresh raspberries or additional raspberry sauce for a beautiful presentation. Slice and enjoy!
Nutrition Facts
| Serving size | (1493.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4502.7 |
| Total Fat 294.1g | 0% |
| Saturated Fat 170.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1148.5mg | 0% |
| Sodium 2896.3mg | 0% |
| Total Carbohydrate 427.4g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 287.0g | |
| Protein 63.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 864.9mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1397.2mg | 0% |
Source of Calories