Raspberry Cheesecake

Ingredients

• 200 g graham cracker crumbs
• 50 g melted butter
• 2 tbsp sugar
• 1 tsp vanilla extract
• 450 g cream cheese, softened
• 150 g Sour cream
• 100 g Granulated Sugar
• 3 large eggs
• 1 cup fresh raspberries

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   In a bowl mix graham cracker crumbs, melted butter, 2 tbsp sugar, and vanilla until combined. Press mixture into the bottom of a 9-inch springform pan.

3. 3.

   Bake crust for 10 minutes, then remove from oven and set aside to cool slightly.

4. 4.

   In a large mixing bowl beat cream cheese until smooth. Add sour cream and 100 g sugar; mix well. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in fresh raspberries gently.

5. 5.

   Pour batter over the cooled crust and spread evenly.

6. 6.

   Bake for 45 minutes or until edges are set but center still slightly jiggly. Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour.

7. 7.

   Refrigerate for at least 4 hours before serving.

8. 8.

   Serve chilled with extra fresh raspberries on top.