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Raspberry Cream Cheesecake

Raspberry Cream Cheesecake: The Ultimate Easy Recipe

Indulge in the rich and tangy flavors of Raspberry Cream Cheesecake. Perfect for any occasion, this easy-to-make dessert is a crowd-pleaser that balances creamy texture with fruity zing.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 8 people
Calories: 380kcal
Cost: $15

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Removable-Bottom Cake Pan
  • Saucepan

Ingredients

  • 200 g María or Vanilla type cookies
  • 80 g melted butter
  • 500 g cream cheese
  • 200 ml milk cream
  • 200 g sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 200 g raspberries fresh or frozen
  • 50 g sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch optional, to thicken

Instructions

  • Crush the cookies into a fine powder and mix with melted butter until resembling wet sand; press into a removable mold and chill.
  • Beat the cream cheese and sugar until smooth; add milk cream and vanilla, then eggs one by one, beating gently.
  • Preheat the oven to 160°C (320°F) and pour the filling onto the chilled crust; bake for 45-50 minutes until center jiggles slightly, then cool and refrigerate for at least 4 hours.
  • Cook raspberries, sugar, and lemon juice over medium heat until thickened; let cool and spread over cheesecake.

Notes

For best results, use room-temperature ingredients for the filling for a smooth blend.
Ensure the base is chilled properly to maintain structure.
Feel free to experiment with other fruits like strawberries or blueberries for variety.
To store, keep in the fridge for up to 3 days or freeze individual slices for longer.

Nutrition

Calories: 380kcal | Carbohydrates: 30g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 240mg | Fiber: 1g | Sugar: 18g | Vitamin A: 800IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
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