Description
Creamy Mexican raspberry cheesecake brings zesty passion to classic dessert traditions, blending smooth cream cheese with bright fruit notes. Sweet layers of cultural culinary creativity promise pure indulgence that will transport you to warm Mexican kitchens filled with delightful aromas.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 cup fresh or frozen raspberries
Crust Ingredients:
- 1 1/2 cups Maria cookie crumbs (or graham crackers)
- 2 tablespoons sugar
- 1/2 cup unsalted butter, melted
Additional Ingredients:
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Fresh raspberries for garnish
- Whipped cream for garnish (optional)
Instructions
- Prepare the oven by heating to 325°F and coating a 9-inch springform pan with a light layer of grease to prevent sticking.
- Create the crust by blending cookie crumbs with sugar and melted butter, then firmly pressing the mixture into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and set.
- Craft the creamy filling by whipping cream cheese and sugar until completely smooth and free of lumps. Incorporate eggs individually, ensuring each is fully integrated before adding the next, then mix in vanilla and cream until the texture is silky and uniform.
- Develop the raspberry sauce by simmering fresh raspberries with sugar and a splash of lemon juice, allowing the fruit to break down and release its natural juices. Strain the mixture to remove seeds, creating a vibrant, smooth sauce.
- Assemble the cheesecake by gently pouring the cream cheese mixture over the cooled crust, then strategically dropping spoonfuls of raspberry sauce across the surface. Use a knife to create elegant swirling patterns throughout the filling.
- Bake the cheesecake for 50-60 minutes, watching for slightly set edges while maintaining a gentle jiggle in the center. Once baked, turn off the oven and allow the cheesecake to cool inside for one hour to prevent cracking.
- Refrigerate the cheesecake for a minimum of 4 hours or ideally overnight, allowing it to firm up and develop a rich, creamy texture perfect for slicing and serving.
Notes
- Choose graham crackers or chocolate cookies for a unique crust flavor that complements the raspberry sauce.
- Ensure cream cheese is room temperature to prevent lumps and create a silky smooth filling.
- Use fresh raspberries when in season for the most vibrant and intense sauce flavor.
- Consider making a gluten-free version by substituting gluten-free cookies for the crust and checking all ingredient labels carefully.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg