Indulge in the creamy, tangy, and utterly delicious Mexican Raspberry Cheesecake! This dessert combines a buttery Maria cookie crust, a velvety cream cheese filling, and a vibrant raspberry swirl that’s as beautiful as it is tasty. Perfect for celebrations, family gatherings, or simply satisfying your sweet tooth, this cheesecake is a crowd-pleaser. Plus, it’s surprisingly easy to make!
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Why You’ll Love This Recipe
- Irresistible Flavor: The combination of creamy cheesecake and tangy raspberry sauce is a match made in dessert heaven.
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can master this recipe.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual dinner, this cheesecake is sure to impress.
- Make-Ahead Friendly: Prepare it the night before and let it chill for a stress-free dessert option.
Ingredients Breakdown
Crust: Maria cookies provide a slightly sweet, vanilla flavor, while melted butter binds the crust together for a firm base.
Filling: Cream cheese creates a rich and velvety texture, while sugar adds sweetness. Eggs provide structure, while sour cream and heavy cream contribute to the luscious, creamy consistency. Vanilla enhances the overall flavor.
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Raspberry Sauce: Fresh or frozen raspberries are cooked with sugar to create a vibrant, slightly tart sauce that beautifully complements the sweet cheesecake.
Tips and Tricks
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
- Avoid Overmixing: Mix the filling just until combined to prevent air bubbles, which can cause cracks.
- Water Bath Method: For an extra creamy texture, bake the cheesecake in a water bath.
- Chill Thoroughly: Patience is key! Let the cheesecake chill completely for the best texture.
Variations and Customizations
- Berry Swap: Use strawberries, blackberries, or blueberries instead of raspberries.
- Chocolate Twist: Add a layer of melted chocolate to the crust for a decadent upgrade.
- Citrus Zest: Add a teaspoon of lemon or lime zest to the filling for a refreshing twist.
- Gluten-Free Option: Use gluten-free cookies for the crust.
Pairing Suggestions
- Beverages: Serve with a glass of sparkling wine, coffee, or a fruity herbal tea.
- Toppings: Add a drizzle of chocolate sauce, caramel, or extra raspberry sauce.
- Side Desserts: Pair with vanilla ice cream or a light fruit salad.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Popular Questions
1. Can I use graham crackers instead of Maria cookies?
Yes, graham crackers make a great substitute for the crust.
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2. How do I prevent cracks in my cheesecake?
Avoid overmixing, and cool the cheesecake gradually in the oven with the door ajar.
3. Can I use frozen raspberries?
Absolutely! Frozen raspberries work just as well as fresh ones for the sauce.
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4. Is this recipe suitable for beginners?
Yes, the step-by-step instructions make it easy for bakers of all skill levels.
Mexican Raspberry Cheesecake
- Total Time: 90 minutes (plus chilling)
- Yield: 12 servings 1x
Description
Mexican Raspberry Cheesecake features a crisp Maria cookie crust, creamy filling, and vibrant raspberry swirl. Rich, tangy, and perfectly balanced, it’s a stunning crowd-pleaser!
Ingredients
Crust:
- 2 cups (200 g) Maria cookies, crushed: These classic Mexican cookies provide a sweet, crumbly base.
- ½ cup (115 g) unsalted butter, melted: Binds the crust together for a perfect texture.
Filling:
- 24 oz (680 g) cream cheese, softened: The star of the show, creating a rich and creamy filling.
- 1 cup (200 g) granulated sugar: Adds just the right amount of sweetness.
- 3 large eggs: Helps set the cheesecake while keeping it light.
- ½ cup (120 g) sour cream: Adds a subtle tang and extra creaminess.
- ¼ cup (60 ml) heavy cream: Enhances the smooth texture.
- 1 tsp vanilla extract: A hint of warmth and depth to the flavor.
Raspberry Sauce:
- 1 ½ cups (190 g) raspberries (fresh or frozen): Provides a burst of fruity flavor.
- ¼ cup (50 g) sugar: Balances the tartness of the raspberries.
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Mix the crushed Maria cookies with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar and mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream, heavy cream, and vanilla extract until the mixture is smooth and creamy.
- Prepare the Raspberry Sauce:
- In a saucepan, combine the raspberries and sugar. Cook over medium heat for 5–7 minutes, stirring occasionally, until the mixture thickens.
- Strain the sauce through a fine-mesh sieve if you prefer a smoother texture.
- Assemble the Cheesecake:
- Pour the cream cheese filling over the chilled crust.
- Drop spoonfuls of the raspberry sauce onto the filling, then use a toothpick to swirl it into a marbled pattern.
- Bake and Cool:
- Bake for 60–70 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 6 hours or overnight.
- Serve and Enjoy:
- Garnish with fresh raspberries and a dollop of whipped cream before serving.
Notes
- For a smoother raspberry sauce, strain out the seeds after cooking.
- If you don’t have a springform pan, a regular cake pan lined with parchment paper will work.
- Let the cheesecake sit at room temperature for 15–20 minutes before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
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