Ingredients
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
24 oz full-fat cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream (or Greek yogurt)
2 tsp non-alcoholic vanilla extract
2 large eggs
1 cup all-purpose flour
2 cups fresh or frozen raspberries (package size if frozen)
Instructions
Preheat oven to 325°F (160°C). Mix graham crackers and butter, press into a 9″ springform pan. Blend cream cheese, sugar, sour cream, vanilla, eggs, and flour until smooth. Spread raspberry preserves or fresh berries on top in a spiral pattern. Bake 60 minutes. Let cool in oven with door ajar for 1 hour. Chill 4 hours before serving.
Notes
Substitute Greek yogurt for sour cream if preferred. Use frozen raspberries thawed to room temperature or frozen without thawing (reduce mixing to avoid air bubbles). Chill thoroughly to avoid softened texture.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg