Name: Raspberry Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 10 servings
Cuisine: @islarutherford_pw93
Ingredients: 1 1/2 cups Graham cracker crumbs; 1/3 cup Unsalted butter, melted; 4 cups Cream cheese, softened; 1 cup Granulated sugar; 1 teaspoon Vanilla extract; 4 large Eggs; 1 1/2 cups Fresh raspberries; 1/2 cup Raspberry jam

Ingredients

Graham cracker crumbs - 1 ½ cups
Unsalted butter, melted - ⅓ cup
Cream cheese, softened - 4 cups
Granulated sugar - 1 cup
Vanilla extract - 1 teaspoon
Eggs - 4 large
Fresh raspberries - 1 ½ cups
Raspberry jam - ½ cup

Instructions

1.
Preheat the oven to 160°C (320°F).
2.
Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.
3.
In a large bowl, beat the cream cheese and sugar until smooth.
4.
Add vanilla extract and mix well.
5.
Add eggs one at a time, beating after each addition.
6.
Pour half of the cheesecake mixture over the crust.
7.
Spoon half of the raspberry jam over the cheesecake layer and swirl with a knife.
8.
Top with remaining cheesecake mixture and repeat swirling with remaining jam.
9.
Bake for 55-60 minutes or until the center is set.
10.
Cool in the pan on a wire rack for 10 minutes; run a knife around the edge to loosen.
11.
Refrigerate for at least 4 hours before serving.
12.
Top with fresh raspberries before serving.

Nutritional Facts

Values per serving.

Calories:

450kcal (1883kJ)
23%
Carbohydrates:

37g
12%
Proteins:

7g
14%
Fats:

31g
48%
Fiber:

2g
8%
Sodium:

300mg
13%
Sugars:

26g
29%

Raspberry Cheesecake

A rich and creamy raspberry cheesecake with a buttery graham cracker crust, perfect for any occasion.

Raspberry Cheesecake

A rich and creamy raspberry cheesecake with a buttery graham cracker crust, perfect for any occasion.

Isla Rutherford Fairchild

Ingredients

Instructions

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Nutritional Facts

Calories:

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