This cheesecake is fluffy and light with a melt-in-your-mouth graham cracker crust. Topped with raspberries, it’s a beautiful addition to your dessert table. Best part? It’s a super easy to make!
Hello from San Diego! I’m home for the holidays and celebrated Christmas at our family friend’s house last night with lots of good company and yummy food. There was so much to eat. SO MUCH. There are quite a few foodies among our family friends!
Two of the people attending really like eating cheesecake, so for dessert I made a cheesecake! This raspberry cheesecake was a hit at the party, even the non-cheesecake lovers wanted more. This cheesecake has a light fluffy taste ~ not too sweet or overpowering, perfect with a cup of tea.
I put this cheesecake together after traveling an entire day to San Diego, so suffice to say it was not that work intensive to do and I certainly did not worry about the water bath, and cooling with the oven door cracked open, and all that good stuff that being the type A person I normally am would probably have bothered me for weeks if I had made this cheesecake on a less tired day. The good news is, none of those details mattered, because I did not get any cracks, and the cheesecake looked and tasted great. The inside of the cheesecake is that fluffy cream color that makes me want to dive right in with a fork.
This cheesecake was adapted from Laura in the Kitchen’s Cheesecake Recipe, which I highly recommend (she’s got a great video too!)! I did not use lemon zest as she did in her recipe and that made the cheesecake less tangy and sweet, which I enjoyed. However I think it would be great with lemon zest too.
- 1 ¼ up of Graham Cracker Crumbs (crush crackers in food processor)
- 6 tbsp of melted Unsalted Butter
- ¼ cup Sugar
- 5 8oz packages neufchâtel cheese room temperature*
- 1 cup Sour Cream
- 4 Eggs, add directly to mixture (don't beat first)
- 1 tsp of Salt
- 1 tsp Vanilla
- 1 ½ cups Sugar
- ¼ cup All Purpose Flour
- ½ cup of Raspberry Preserves
- Fresh raspberries
- Preheat oven to 325 deg F. Line the outside of a 9.75 inch by 3” spring form pan with 2 layers of aluminum foil, and butter the inside.
- Pulse graham crackers in a food processor until all crumbs. Mix crust ingredients until a crumbly mixture. Pat into your pan and press evenly with the bottom of a measuring cup. Bake 8 minutes at 325 deg F, and set aside at room temperature while making filling.
- In your largest mixing bowl, combine all filling ingredients, and whisk until well combined. Takes about 5 minutes at low speed on a stand mixer, or about 2 minutes at medium speed. You can also use a hand mixer! At the end the mixture should be mostly smooth with some small lumps.
- Pour the filling on the crust, and bake for 1 hour and 20 minutes. The time may be a little less or more depending on your oven. After 45 minutes, check every 10 minutes with the oven closed and light on to see how the cheesecake is doing. It is doe when the sides are set an the center is still jiggly.
- Cool completely at room temperature then transfer to a fridge and cool a few hours. I cooled at room temperature overnight and transferred into the fridge to cool for an additional 7 hours.
- Add raspberry preserves to a saucepan and heat 1 minute on high heat to make the preserves more fluid. Don't boil it or get it too hot. Spread preserves flat over the top of the finished cheesecake with an off-set spatula. Arrange raspberries around the edge in a circle. Enjoy!
Like CAKE? Here are some more!