Description
A delightful twist on the classic cheesecake featuring smooth cream cheese and the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups crushed graham crackers (or any halal-friendly biscuit)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries (plus extra for topping)
- Whipped cream (optional)
- Additional fresh raspberries (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly golden. Set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the fresh raspberries.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 45-50 minutes until the edges are set and the center jiggles slightly.
- Cool in the oven for about an hour, then transfer to the refrigerator and chill for at least 4 hours.
- Garnish with whipped cream and additional raspberries before serving.
Notes
For best results, use room temperature ingredients. Avoid overmixing to prevent cracks, and consider a water bath for a denser texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg