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Indulgent creamy raspberry cheesecake topped with fresh raspberries

Indulgent Creamy Raspberry Cheesecake

A rich and velvety dessert that combines creamy cheese goodness with vibrant raspberries, all in a crunchy graham cracker crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs For a crunchy base.
  • 1/4 cup white sugar To sweeten the crust.
  • 1/2 cup butter (melted) Acts as a binder for the crust.
For the filling
  • 16 oz cream cheese (softened) Main ingredient for creaminess.
  • 1/2 cup confectioners’ sugar For added sweetness.
  • 1/4 cup milk To make the filling smooth.
  • 1 teaspoon vanilla extract For flavor.
  • 1 tablespoon cornstarch Helps thicken the filling.
  • 1 cup Cool Whip or sweetened whipped cream (preferably homemade) For creaminess and fluffiness.
For the raspberry sauce
  • 1/2 cup white sugar To sweeten the sauce.
  • 1/2 cup water To create the sauce.
  • 2 cups raspberries (fresh or frozen) Main ingredient for the sauce.
  • 1 tablespoon lemon juice (optional) To brighten the flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In another bowl, beat the cream cheese with confectioners’ sugar, milk, vanilla extract, and cornstarch until smooth and creamy.
  4. Fold in the Cool Whip gently until everything is just combined.
  5. Pour the cream cheese mixture into your prepared crust, spreading it evenly.
Baking
  1. Bake for 50-60 minutes or until the center is set. Let it cool completely.
Preparing the sauce
  1. In a saucepan, combine 1/2 cup sugar, water, raspberries, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly. Let it cool.
  2. Spread the raspberry sauce over the cooled cheesecake and chill for a few hours before serving.

Notes

For an extra touch, let the cheesecake chill overnight. Serve with a dollop of fresh whipped cream and garnish with whole raspberries.