Description
This Mexican Raspberry Cheesecake features a creamy, rich texture with the sweet-tartness of fresh or frozen raspberries, creating a delightful balance of flavors. The graham cracker (or Maria cookie) crust adds a crispy, buttery base, making this dessert a perfect combination of indulgence and freshness.
Ingredients
This Mexican Raspberry Cheesecake features a creamy, rich texture with the sweet-tartness of fresh or frozen raspberries, creating a delightful balance of flavors. The graham cracker (or Maria cookie) crust adds a crispy, buttery base, making this dessert a perfect combination of indulgence and freshness.
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the Maria cookie crumbs (or graham crackers) and sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
- Bake for about 8 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake the Cheesecake:
- Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar.
- Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
- Prepare the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
- Allow the sauce to cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving platter.
- Drizzle the raspberry sauce over the cheesecake.
- Garnish with fresh raspberries and a dollop of whipped cream, if desired.
Notes
- If you prefer a less sweet crust, reduce the sugar in the crust mixture by half.
- For a smoother raspberry sauce, you can strain the seeds out before cooling.
- This cheesecake can be made a day ahead for better flavor development.
- Prep Time: 20 minutes
- Cook Time: 1 hour (including cooling time in oven)
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: Mexican cheesecake, raspberry cheesecake, cream cheese, cheesecake recipe, Mexican dessert, raspberry dessert