Oh, let me tell you about my absolute favorite dessert: the raspberry bliss cheesecake! Imagine sinking your fork into a creamy, velvety cheesecake that’s bursting with the bright, tangy flavor of fresh raspberries. It’s a slice of pure comfort, perfect for any gathering or just a sweet night in. I love making this cheesecake because it’s not just delicious; it’s also a breeze to whip up! There’s something so satisfying about taking a classic dessert and adding that delightful raspberry twist. Trust me, once you make this raspberry bliss cheesecake, it’ll become a staple on your dessert table, bringing smiles and sweet memories with every bite. And the best part? It looks as gorgeous as it tastes! Let’s dive into this delightful recipe together!

Ingredients List

Let’s gather everything we need to create this heavenly raspberry bliss cheesecake! Here’s what you’ll need:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened (make sure it’s at room temperature for easy mixing)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs (room temperature is best)
• 1 cup fresh raspberries (or frozen if that’s what you have on hand)
• ¼ cup raspberry jam (for that extra burst of flavor on top)

Feel free to swap out the cream cheese for a dairy-free alternative if you’re looking for a vegan option! And for those needing a gluten-free treat, simply use gluten-free graham cracker crumbs. Now, let’s get cooking!

How to Prepare Raspberry Bliss Cheesecake

Now that we have our ingredients ready, let’s jump into the delightful process of making this raspberry bliss cheesecake! Don’t worry; I’ll guide you through each step so it’s as easy as pie—well, cheesecake!

1. First things first, preheat your oven to 325°F (160°C). This will ensure it’s nice and hot when we’re ready to bake.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix them together until they’re well combined, and it resembles wet sand. This will be our delicious crust!
3. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even; a good crust is the foundation of a great cheesecake!
4. Now, in a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy. I usually use an electric mixer for this to get that perfect texture.
5. Add in the vanilla extract and mix well. The aroma is just heavenly!
6. Next, it’s time for the eggs. Add them one at a time, mixing gently after each addition. This helps keep the mixture light and fluffy—so no over-mixing, please!
7. Now, gently fold in the fresh raspberries. It’s okay if some break apart; that just means more raspberry goodness throughout!
8. Pour this beautiful batter over your prepared crust in the springform pan. Take a moment to admire it; you’re doing great!
9. Pop it into the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when the center is set but still has a little jiggle. It’ll firm up as it cools, trust me!
10. Once it’s baked, let your cheesecake cool down to room temperature. Then, refrigerate it for at least 4 hours—this step is crucial for that creamy texture.
11. Before serving, don’t forget to top it with that luscious raspberry jam for an extra burst of flavor.

And there you have it! Your raspberry bliss cheesecake is ready to impress. Just wait until you see the smiles when you serve it!

Why You’ll Love This Recipe

• Comforting and creamy texture that melts in your mouth
• Easy to prepare, making it perfect for bakers of all levels
• Ideal for gatherings, bringing joy and sweetness to any occasion
• Customizable for dietary needs with simple ingredient swaps
• Beautiful presentation that looks as good as it tastes

Tips for Success

To ensure your raspberry bliss cheesecake turns out perfectly every time, here are some helpful tips! First, make sure your cream cheese is truly softened—this helps avoid lumps and gives you that smooth, creamy texture. I like to take it out of the fridge about an hour before I start mixing. Also, remember to incorporate your eggs one at a time, mixing just enough to combine. This keeps your cheesecake light and airy!

When folding in the raspberries, do it gently to maintain their shape. And oh, don’t skip the chilling time! Refrigerating for at least 4 hours is crucial for achieving that ideal creamy consistency. Lastly, keep an eye on your cheesecake while it’s baking. If the edges start to brown, it’s a sign it might be done—better to be safe than sorry!

Nutritional Information

Here’s a quick look at the estimated nutritional information for a slice of this delightful raspberry bliss cheesecake. Keep in mind these values are approximate and can vary based on your ingredient choices:

• Calories: 320
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 22g
• Protein: 5g
• Cholesterol: 85mg
• Sodium: 210mg

This cheesecake is a wonderful treat, so enjoy it as part of a balanced diet!

FAQ Section

I’ve gathered some common questions about my raspberry bliss cheesecake to help you out! Let’s dive in:

Can I use frozen raspberries?

Absolutely! Frozen raspberries work just as well as fresh ones. Just let them thaw a bit and drain off any excess liquid before folding them into the batter.

What if I’m allergic to dairy?

No worries! You can swap out the cream cheese for a dairy-free alternative. There are some fantastic options available that will still give you that creamy texture.

How should I store the cheesecake?

Store any leftovers in an airtight container in the refrigerator for up to a week. Just make sure it’s well covered so it stays fresh and delicious!

Can I make this cheesecake ahead of time?

Definitely! This cheesecake actually tastes better after it has chilled for a while, so feel free to make it a day in advance.

Why does my cheesecake have cracks?

Cracks can happen if the cheesecake is baked too quickly or if it cools too fast. To prevent this, bake it gently and let it cool gradually in the oven with the door slightly ajar. Happy baking!

Storage & Reheating Instructions

To keep your raspberry bliss cheesecake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It should stay good for up to a week, but trust me, it won’t last that long! Make sure it’s well covered to prevent any fridge odors from seeping in.

If you find yourself with a bit of cheesecake left over (lucky you!), and you want to save it for later, you can also freeze individual slices. Just wrap each slice tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep for about 2 months. When you’re ready to indulge again, simply thaw in the refrigerator overnight. No need to reheat; it’s best enjoyed chilled!

Serving Suggestions

To elevate your raspberry bliss cheesecake experience, consider pairing it with a dollop of freshly whipped cream on top. It adds a light, airy touch that complements the creamy cheesecake beautifully! You could also serve it with a side of vanilla ice cream for a delightful contrast. For an extra burst of flavor, some fresh raspberries or a sprinkle of mint leaves make for a lovely garnish. And if you’re feeling adventurous, drizzle a bit of chocolate sauce over the plate for an indulgent touch. Enjoy your sweet moments!

Raspberry Bliss Cheesecake: 10 Comforting Bites to Love

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• Author: Julia marin
• Total Time: 5 hours 20 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A creamy and delightful raspberry bliss cheesecake that brings comfort to your dessert table.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup fresh raspberries
• ¼ cup raspberry jam

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Instructions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Add vanilla extract and mix well.
6. Incorporate eggs, one at a time, mixing after each addition.
7. Gently fold in the raspberries.
8. Pour the batter over the crust in the springform pan.
9. Bake for 50-60 minutes, or until the center is set.
10. Let it cool, then refrigerate for at least 4 hours before serving.
11. Top with raspberry jam before serving.

Notes

• For a gluten-free option, use gluten-free graham cracker crumbs.
• Replace cream cheese with a dairy-free alternative for a vegan version.
• Use frozen raspberries if fresh ones are not available.
• Ensure eggs are at room temperature for better mixing.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

Keywords: raspberry bliss cheesecake, cheesecake recipe, dessert, easy cheesecake