This Rustic Raspberry Cheesecake is a decadent summer treat. A perfect desert for a special occasion or family gathering. People will think you’ve gone to a lot of trouble with this one – but it’s really quite simple!
Rustic Raspberry Cheesecake Recipe:
- 1¼ cups graham crackers, crushed
- 3 tablespoons butter, melted
- 4 8 oz. packages of light cream cheese
- 1¾ cups sugar
- ¾ cup 1% milk
- 4 eggs
- 1 cup light sour cream
- 1½ tablespoons vanilla extract
- ¼ cup all-purpose flour
- 1 teaspoon lemon juice
- ½ cup seedless raspberry jam
- 1 cup frozen raspberries
- ¼ cup water
- ¼ cup sugar
- Lightly grease a 9 inch spring -form pan.
- In a medium bowl, mix graham crackers with melted butter until moistened.
- Transfer to spring-form pan and press onto bottom until evenly covered.
- In a large bowl, mix sugar and softened cream cheese until smooth.
- Add milk and stir until well combined.
- Next, add eggs and stir until incorporated.
- Finally, add sour cream, lemon, vanilla and flour and stir until there are no lumps.
- Pour mixture over the graham cracker crust.
- Bake in 350° F oven for 55 minutes.
- Then, turn oven off and let the cake cool with the oven door closed for 2-3 hours.
- Gently transfer to refrigerator and chill for at least an hour.
- Combine topping ingredients in a blender and blend until well combined.
- Pass mixture through sieve into a bowl to strain out any seeds.
- Chill for at least an hour.
Preparation:
Lightly grease a 9 inch spring -form
Meanwhile, combine the topping ingredients in a blender and blend until well combined. Pass the mixture through a sieve into a bowl to strain out any seeds. Chill for at least an hour.
Once the cake and the topping are chilled, gently and evenly spoon raspberry topping over top of cheesecake where it has naturally depressed. Decorate with fresh raspberries if desired.
Servings: 12
Calories Per Serving: 422