This recipe is always a crowd pleaser and my go-to dessert for parties. Raspberry is my favorite cheesecake flavor, but this recipe is easy to switch up with other flavors like chocolate chip, caramel, or blueberry.
Before you attempt to tackle a cheesecake, I recommend that you make sure you have a springform pan (see below.)
Ingredients:
Cake:
4 - 8oz Cream Cheese blocks
1 C - Sugar
1 Tbsp - Lemon Juice
1 tsp - Vanilla
4 - Eggs
Crust:
1½ C - Graham Cracker Crumbs
1⁄3 C - Sugar
6 Tbsp - Melted Butter
Steps:
1. Preheat the oven to 375°F (190°C.)
2. Cream sugar and cream cheese together.
3. While those ingredients are mixing, make the crust by pouring the melted butter over the graham cracker and sugar mixture.
4. Make sure the butter is evenly mixed through the graham cracker crumbs and sugar, then pack down to make the crust.
5. Bake the crust for 7min.
6. Pour the cream cheese mixture over the crust and bake for 1 hour at 350°F (176°C.)
7. Let the cheesecake cool completely.
8. Add raspberry jam on top and raspberries.
Although this recipe is delicious and relatively easy to make, I am always trying to improve the cheesecake form. As you can see from the jam picture, this cake had a crack in the top...
HOW DO YOU PREVENT THE CAKE FROM CRACKING???
If you have a foolproof method, let me know! I heard that putting flour in the batter and baking it in water helps.
I always put toppings on my cheesecake anyway, so the crack is always hidden, but it would be nice to nail a solid cheesecake top.
In any case, please try this one for yourself! It's so yummy and pretty!
Thanks for reading,
-KB