Mexican Raspberry Cheesecake

A luscious and vibrant dessert that combines creamy cheesecake with tart raspberry topping, infused with traditional Mexican flavors.

Prep Time 30

Cook Time 1

Total Time 1 30

Course Dessert

Cuisine Mexican

Servings 8 servings

1.5 cups Graham cracker crumbs Provides a sweet and crunchy base for the cheesecake.
0.5 cup Unsalted butter, melted Binds the crumbs together and adds richness to the crust.
2 tablespoons Sugar Enhances the sweetness of the crust.
1 teaspoon Ground cinnamon Introduces a warm, spicy note that complements the other flavors.

3 packages Cream cheese, softened The base for the cheesecake, providing creaminess and richness.
1 cup Granulated sugar Sweetens the filling without overpowering the other flavors.
1 teaspoon Vanilla extract Adds depth and aroma to the cheesecake.
3 large Eggs Provides structure and creaminess to the filling.
2 tablespoons Fresh lime juice Brightens the flavor profile and balances the sweetness.
1 teaspoon Lime zest Enhances the citrus flavor.

2 cups Fresh raspberries Provides a vibrant color and tartness that contrasts beautifully with the cheesecake.
0.5 cup Sugar Sweetens the raspberries for the topping.
2 tablespoons Cornstarch Thickens the raspberry sauce for a perfect consistency.
1 tablespoon Lemon juice Brightens the raspberry flavor and balances sweetness.

Preheat the oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and ground cinnamon. Mix until the crumbs are evenly coated. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix well. Add vanilla extract, lime juice, and lime zest, blending until smooth.
Add eggs one at a time, mixing on low speed after each addition until just combined.
Pour the filling into the cooled crust and smooth the top. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool.
For the raspberry topping, combine raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened, about 5-7 minutes. Let cool.
Once cooled, spread the raspberry topping over the cheesecake. Refrigerate for at least 4 hours or overnight.
Garnish with fresh raspberries or lime slices before serving.

Ensure all ingredients are at room temperature for a smooth filling. This cheesecake tastes even better the next day.

Keyword Cheesecake, Raspberry