Are you ready to tantalize your taste buds with a dessert that's both elegant and incredibly easy to make? Then look no further! This black raspberry cheesecake recipe is a masterpiece of homemade cooking, perfect for impressing guests or simply indulging in a delicious treat after a long day. Forget complicated recipes; this one combines the creamy richness of cheesecake with the tart burst of black raspberries, creating a flavor sensation that's guaranteed to become a new favorite. This is one of those healthy meals, in the dessert category of course, that doesn't compromise on flavor.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the cheesecake filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup black raspberries (fresh or frozen)
For the topping:
- 1 cup black raspberries
- 2 tablespoons powdered sugar (optional)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
Preparing the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is easily done with an electric mixer.
- Beat in the sour cream and vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Be sure not to overmix.
- Gently fold in half of the black raspberries.
Assembling and Baking the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Arrange the remaining black raspberries on top of the filling.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Finishing Touches:
Before serving, carefully remove the sides of the springform pan. Dust the top with powdered sugar, if desired.
Tips and Variations:
- For a smoother filling: Make sure your cream cheese is completely softened to room temperature.
- Frozen raspberries work perfectly: No need to thaw them completely before adding them to the filling.
- Add a touch of lemon: A teaspoon of lemon zest enhances the flavor beautifully.
- Spice it up: A pinch of cinnamon or nutmeg adds warmth.
- Make it a different berry cheesecake: Substitute black raspberries with blueberries, strawberries, or raspberries for a unique flavor profile.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Sugar: Approximately 30-35g
This recipe is a quick dinner idea solution, if you consider dessert part of the main meal! Enjoy this easy recipe and impress your friends and family with your culinary skills. This black raspberry cheesecake is a delicious dish that stands among the best recipes around! It’s perfect for any occasion and guaranteed to satisfy your sweet tooth. Happy baking!