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Raspberry-Topped Creamy Cheesecake
Prep Time
1 hr 5 mins
Cook Time
55 mins
 

Light and creamy cheesecake with a deliciously sweet crust.

Course: Dessert
Cuisine: American
Keyword: cheesecake, raspberries
Servings: 8
Ingredients
For the Crust
  • 1-1/2 cup Graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted.
For the Filling
  • 3 8-ounce packages cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 3 large eggs, room temperature
  • 1-1/2 cups heavy cream (whipping cream is OK too)
  • 1/4 cup all-purpose flour, sifted
  • 3 tbsp Hazelnut liqueur (I used Frangelico)
  • 1/2 tsp Kosher salt
Topping
  • Assorted fresh berries
  • Fresh mint for garnish (optional)
Instructions
FOR THE CRUST

  1. Preheat oven at 350-degrees.

  2. Pulse Graham crackers in food process to make crumbs.

  3. Combine sugar and melted butter to create the crust.

    Gently press (do not pack tightly) the crust into the bottom of the pan.

  4. Bake at 350 for about 10 minutes. Set aside to cool completely.

FOR THE FILLING

  1. Beat together cream cheese, sugar and vanilla paste until smooth.

  2. Add eggs, one at a time.

  3. Add the heavy cream and liqueur and mix, until well combined.

  4. Add sifted flour and combine. Do not over-mix.

  5. Bake for 50-55 minutes, until golden brown.

  6. Chill for at least an hour before serving.

  7. Top with raspberries and garnish with fresh mint just before serving.