Ingredients
– 1 ½ cups of crushed graham crackers
– ½ cup of unsalted butter, melted
– 2 cups of cream cheese, softened
– 1 cup of granulated sugar
– 1 cup of sour cream
– 3 large eggs
– 2 teaspoons of vanilla extract
– 1 tablespoon of food coloring (pink)
– 1 cup of fresh raspberries
– 2 tablespoons of raspberry puree (optional, for swirls)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Baking sheet
– Parchment paper
Step-by-Step Instructions
To begin, preheat your oven to 325°F (160°C). In my kitchen, I always find that preheating the oven is key for achieving that perfect bake. Next, mix the crushed graham crackers with melted butter until you get a blend that’s reminiscent of wet sand. Press this mixture into the bottom of your springform pan to create a sturdy crust. Baking it for 10 minutes creates a lovely golden layer, adding depth to the cheesecake. (See the next page below to continue steps…)
