Raspberry Dream Cheesecake 
Step into a slice of paradise with our Raspberry Dream Cheesecake! This heavenly dessert features a velvety smooth raspberry-infused cheesecake layer sitting atop a crisp, buttery crust. Topped with fresh raspberries and a hint of mint, it’s a perfect blend of tart and sweet. Prepare to be transported to a dreamy culinary escape with every bite!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
For the Cheesecake:
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
1 cup raspberry puree (from fresh or frozen raspberries)
1/2 cup sour cream
For the Topping:
Fresh raspberries for garnish
Mint leaves for a touch of green
Instructions:
Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a springform pan. Chill in the fridge while you make the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Blend in vanilla extract.
Add eggs one at a time, fully incorporating each before adding the next. Stir in the raspberry puree and sour cream until the mixture is smooth.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake the Cheesecake:
Preheat your oven to 325°F (163°C). Bake the cheesecake for 50-55 minutes, or until the center is just set and the edges are slightly puffed.
Turn off the oven and leave the door slightly open, allowing the cheesecake to cool slowly for about an hour (helps prevent cracking).
Chill and Garnish:
Once at room temperature, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
Before serving, garnish with fresh raspberries and mint leaves for a refreshing and elegant touch.
Prep Time: 20 mins
Cook Time: 55 mins
Chill Time: 4 hours
Total Time: Approximately 5 hours 15 mins
Servings: 12
Calories: Approximately 400 per serving
