Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 3 (8 oz) blocks cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup raspberry puree (fresh or frozen, blended and strained)
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- A few drops of pink food coloring (optional)
- 1/2 cup raspberry puree (for glaze)
- 2 tbsp granulated sugar (for glaze)
- 1 tsp cornstarch (for glaze)
- 2 tbsp water (for glaze)
- 1 cup whipped cream (for garnish)
- Fresh raspberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed graham crackers with melted butter and sugar, press into springform pan, bake 10 minutes and cool.
- Reduce oven to 325°F (163°C).
- Beat cream cheese until smooth, add sugar, raspberry puree, vanilla, cornstarch, and heavy cream.
- Add eggs one at a time, mixing gently.
- Add pink food coloring if desired.
- Pour batter over crust and smooth top, wrap pan with foil and place in water bath.
- Bake 55-65 minutes until edges are set but center jiggles slightly.
- Cool in oven for 1 hour with door slightly open.
- Heat raspberry puree, sugar, cornstarch, and water in saucepan until thickened; cool and pour over cheesecake.
- Refrigerate at least 6 hours or overnight.
- Garnish with whipped cream and fresh raspberries before serving.
Notes
- Using fresh raspberries in the puree will give a brighter flavor.
- Cooling in the oven helps prevent cracking.
- Chilling overnight improves texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian