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
Scale
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