Description
A creamy dream topped with fresh raspberries – your new go-to celebration dessert!
Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes (plus cooling) | Servings: 12
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of salt
Filling:
- 4 (8 oz) packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
Topping:
- 2 cups fresh raspberries
- 1/2 cup raspberry preserves
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C). Double-wrap outside of a 9-inch springform pan with heavy-duty foil. (This prevents water from seeping in!)
- Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into bottom and 1 inch up sides of pan. (I use a flat-bottomed glass for even pressing)
- Beat cream cheese until smooth and fluffy, about 3 minutes. (Scrape bowl frequently – those lumps hide!)
- Gradually add sugar, beating until well combined. Add eggs one at a time, mixing on low speed just until each is incorporated. (Don’t overmix here!)
- Stir in heavy cream and vanilla extract by hand. Pour into prepared crust.
- Place springform pan in larger roasting pan. Fill with hot water halfway up sides of springform pan.
- Bake 1 hour and 15 minutes, or until edges are set but center still has a slight jiggle. (Like Jell-O, not like a wave)
- Turn off oven, crack door open, and let cool for 1 hour. Remove from water bath and cool completely on wire rack.
- Refrigerate at least 4 hours or overnight. (Overnight is best!)
- Before serving, arrange fresh raspberries on top. Heat preserves until just warm, then brush over raspberries for shine.
Notes
Important Tips:
- All ingredients must be room temperature
- Don’t overmix after adding eggs
- Never skip the water bath
- Cool gradually to prevent cracks
Substitutions:
- Can use vanilla wafers for crust
- Greek yogurt can replace heavy cream
- Frozen raspberries work (thaw and drain well)
Special Instructions:
- Store in refrigerator up to 1 week
- Can be frozen up to 3 months
- Thaw overnight in refrigerator
- Bring to room temp 30 minutes before serving
Nutritional Information
Per Slice (1/12 of cake):
- Calories: 450
- Fat: 32g
- Carbohydrates: 38g
- Protein: 7g
- Fiber: 2g
- Sugar: 28g
Storage Tips
- Refrigerate: Cover with plastic wrap and store up to 1 week
- Freeze: Wrap whole or individual slices in plastic wrap, then foil, up to 3 months
- Thaw: Overnight in refrigerator
- Serve: Let stand at room temperature 30 minutes before serving