Raspberry Cheesecake with Chocolate Cookie Crust
A creamy baked cheesecake tinted pink with strained raspberry puree on a chocolate cookie crust, chilled and topped with fresh raspberries.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Fine Mesh Strainer
- Blender or food processor
- Aluminum foil
Ingredients
Main Ingredients
- 1 ½ cup chocolate sandwich cookie crumbs about 18 cookies, filling included
- 6 tbsp unsalted butter melted
- 24 oz cream cheese softened, three 8 ounce blocks
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream room temperature
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- 1 ½ cup raspberries fresh or frozen, blended and strained into about 1/2 cup puree
- 1 cup fresh raspberries for topping
Instructions
Cooking
- Make the crust. Mix the crumbs and butter, press into a 9 inch springform pan and up the sides, and chill.
- Strain the berries. Blend 1 1/2 cups raspberries and strain to make about 1/2 cup seedless puree.
- Mix the filling. Beat the cream cheese and sugar until smooth, then mix in the sour cream, vanilla, flour, and eggs on low speed. Stir in the puree.
- Bake. Pour over the crust and bake at 325 degrees F for 45 to 55 minutes until the center barely jiggles.
- Rest in the oven. Turn off the oven, crack the door, and rest for 1 hour, then cool on the counter for 30 minutes.
- Chill. Refrigerate for at least 4 hours, release the pan, and top with fresh raspberries.
Notes
Substitutions: Use graham crumbs for a lighter crust, or add 1 tablespoon lemon juice to the filling for extra tang.
Tips: Soften the dairy, mix on low speed, and do not open the oven in the first 40 minutes.
Storage: Refrigerate for up to 4 days or freeze slices for up to 1 month. Add fresh raspberries just before serving.