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Introduction
Cheesecake with raisins is a timeless dessert that blends rich creaminess with a touch of fruity sweetness. Its classic charm and fluffy texture make it a favorite for family gatherings, celebrations, or just a special treat for yourself. This recipe walks you through creating a perfectly balanced cheesecake with raisins that will melt in your mouth and leave everyone asking for seconds!
Ingredients
For the crust:
1 ½ cups (150g) graham cracker crumbs or crushed digestive biscuits
¼ cup (50g) granulated sugar
6 tbsp (90g) unsalted butter, melted
For the filling:
3 cups (750g) cream cheese, softened
1 cup (200g) granulated sugar
4 large eggs, at room temperature
1 cup (240ml) sour cream or Greek yogurt
1 tsp vanilla extract
2 tbsp all-purpose flour
½ cup (75g) raisins
Optional garnish:
Powdered sugar
Fresh berries or whipped cream
Directions
Prepare the Crust
Preheat your oven to 325°F (160°C).
Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Press the mixture into the bottom of a 9-inch (23cm) springform pan. Chill the crust while you prepare the filling.
Make the Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Blend in the sour cream, vanilla extract, and flour until fully incorporated.
Gently fold in the raisins.
Assemble and Bake
Pour the filling onto the prepared crust, spreading it evenly.
Bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.
Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Before serving, garnish with powdered sugar, fresh berries, or whipped cream if desired.
Serving and Storage Tips
Serving: Slice with a warm knife for clean cuts. Pair with coffee, tea, or a glass of dessert wine for an elevated experience.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake (without garnish) for up to 2 months.
Variations
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