Description
A delightful dessert that combines creamy goodness with fresh raspberries and a buttery crumbly crust.
Ingredients
Scale
- 1 1/2 cups crushed biscuits
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1/2 cup raspberry preserves
- 1 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the crushed biscuits and melted butter until combined. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10-12 minutes until lightly golden and fragrant. Let it cool completely.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon juice, and fresh raspberries.
- Pour the cheesecake batter over the cooled crust and bake for 50-60 minutes until set but slightly jiggly.
- Cool the cheesecake at room temperature, then refrigerate for at least 4 hours.
- For topping, mix raspberry preserves with lemon mousse and spread over the chilled cheesecake.
Notes
Tip: Use room temperature ingredients for a smoother filling. Don’t overmix after adding eggs to avoid cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg