Baked Raspberry Cheesecake

The Baked Raspberry Cheesecake Recipe baked cheesecake is so simple to make. You can replace the raspberries with blueberries, if you prefer. Serve at a party for your friends or family. Variation Replace the graham crackers with chocolate chip cookies. Delicious Serves: 8

Baked Raspberry Cheesecake

30 (200 g) graham crackers
2 oz (50 g) butter
2½ cups (600 g) cream cheese
2⁄3 cup (140 ml) sour cream
3 tbsp cornstarch
¾ cup (75 g) confectioners’ sugar
3 medium eggs
1 tsp vanilla extract
2 cups (225 g) fresh raspberries

To serve:
Fresh raspberries
Confectioners’ sugar

Preheat oven to 325°F (170°C). Place the graham crackers in a plastic food bag and crush them with a rolling pin. (You can also do this with a food processor.)

Melt the butter in a saucepan; stir in the crushed graham crackers. Press the mixture into the bottom of the pan with the back of a spoon. Chill in the refrigerator for 15 minutes.

Place the cream cheese and sour cream in a large mixing bowl. Using an electric mixer or whisk, beat the mixture until smooth. Then beat in the cornstarch and confectioners’ sugar.

Add the eggs and vanilla extract to the bowl and mix until smooth. Using a metal spoon, carefully stir in the raspberries. Pour this mixture over the graham cracker crust.

Place the cake on a baking sheet and bake for 35–40 minutes in the middle of the oven until just set. Leave it to cool, then chill the cake in the refrigerator for 2–3 hours or overnight.

Carefully remove the cake from the springform pan and decorate with the fresh raspberries. Dust the cheesecake with confectioners’ sugar, and serve it in slices. Holiday Recipes
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