Description
Indulge in the rich, velvety goodness of this Pink Velvet Raspberry Cheesecake. A delightful twist on a classic dessert, this cheesecake is creamy, tangy, and bursting with fresh raspberry flavor. The vibrant pink hue makes it a show-stopping treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 2 tsp raspberry extract or puree
- Red or pink gel food coloring (as desired)
- 1 cup fresh raspberries, plus more for garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Make the filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, heavy cream, extracts, and food coloring. Fold in raspberries.
- Bake: Pour filling over crust and bake for 55–65 minutes. Cool, then refrigerate for at least 4 hours.
- Garnish and serve: Garnish with raspberries and powdered sugar before serving.
Notes
- For a smooth texture, ensure ingredients are at room temperature.
- You can use raspberry jam as a substitute for raspberry puree.
- Cheesecake can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
