Raspberry Cheesecake

Ingredients

• •2 cups graham cracker crumbs
• •6 tablespoons melted butter
• •3 tablespoons sugar
• •32 oz cream cheese, softened
• •1 cup sugar
• •1 cup sour cream
• •2 teaspoons vanilla extract
• •4 large eggs
• •2 cups fresh raspberries
• •1/2 cup raspberry jam

Directions

1. 1Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar, then press firmly into a 9-inch springform pan.
2. 2Beat softened cream cheese and 1 cup sugar until smooth, then mix in sour cream and vanilla extract.
3. 3Add eggs one at a time, beating on low speed after each addition until just combined.
4. 4Pour filling over crust and bake for 55-60 minutes until the center is almost set but slightly jiggly.
5. 5Cool in the oven for 1 hour with the door cracked open, then refrigerate for at least 8 hours or overnight.
6. 6Warm raspberry jam and gently fold in fresh raspberries, then spread over the chilled cheesecake before serving.

💡 Raspberry cheesecake needs a full chill before topping or slicing; warm cream cheese filling releases moisture and smears around the fruit.

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