Raspberry Cream Cheesecake with Fresh Raspberries and Whipped Cream
Classic cheesecake meets tart raspberries and creamy swirls. Rich, velvety layers with a buttery graham cracker base.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipebyme.com.
Cooking tools:
- Springform pan
- Saucepan
- Mixing bowl
- Glass
- Fork
- Chef's knife
- Roasting dish
- Oven
- Piping bag
- Measuring cup
- Measuring spoon
- Spoon
- Hand mixer
- Spatula
- Plastic wrap
- Aluminum foil
- Airtight container
- Refrigerator
- Kettle
- Oven mitt
- Cooling rack
- Fine-mesh sieve
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups fresh raspberries
- 1 teaspoon lemon juice
- Fresh raspberries
- Whipped cream swirls
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