raspberry cheesecake Recipe - Homemade American

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Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Mix in vanilla extract.
Add eggs one at a time, beating until just combined. Do not overmix.
Gently fold in raspberries. If desired, gently fold in heavy cream for extra creaminess.
Pour the cheesecake batter over the cooled crust.
Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours, or preferably overnight, before serving.
Garnish with fresh raspberries before serving.

For a smoother cheesecake, make sure your cream cheese is completely softened.
You can substitute other berries for raspberries, such as blueberries or strawberries.
To prevent cracking, make sure the cheesecake cools gradually.