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Pink Velvet Raspberry Cheesecake

Indulge in Pink Velvet Raspberry Cheesecake Bliss

This Pink Velvet Raspberry Cheesecake offers a heavenly blend of cream cheese and fresh raspberries, providing a stunning and crowd-pleasing dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Course Uncategorized
Cuisine French
Servings 12 slices
Calories 320 kcal

Equipment

  • Springform pan
  • electric mixer
  • mixing bowls
  • spatula

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs Adds a buttery, crunchy base for the cheesecake.
  • 0.25 cups unsalted butter Enhances the richness and helps bind the crumbs together.

For the Cheesecake Filling

  • 24 oz cream cheese The star ingredient, providing a rich and creamy texture.
  • 0.75 cups granulated sugar Balances the tanginess of the cream cheese with sweetness.
  • 0.5 cups sour cream Adds a slight tang and creaminess for a perfectly smooth filling.
  • 0.5 cups heavy cream Contributes to the luscious texture and helps create a light, fluffy cheesecake.
  • 1.5 teaspoon vanilla extract Infuses a warm flavor that enhances the overall taste.
  • 3 large eggs Acts as a binder, giving structure to your delicious cheesecake.
  • 0.25 teaspoon pink food coloring gel A little goes a long way to achieve the stunning pink hue.

For the Raspberry Topping

  • 1 cup fresh raspberries Bursting with flavor, these fruits brighten up every bite.

For the Whipped Cream Topping

  • 0.5 cups whipping cream Creates a light, airy topping for garnishing.
  • 2 tablespoon powdered sugar Adds sweetness while stabilizing the whipped cream.

Instructions
 

Step-by-Step Instructions

  • In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture into the base of a springform pan and refrigerate for at least 15 minutes.
  • In a large mixing bowl, beat 24 oz of softened cream cheese and ¾ cup granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
  • Add 3 large eggs to the cream cheese mixture one at a time, mixing on low speed after each addition.
  • Stir in ½ cup of sour cream, ½ cup of heavy cream, 1 ½ teaspoons of vanilla extract, and ¼ teaspoon of pink food coloring gel, mixing gently.
  • Fold in 1 cup of fresh raspberries to the cream cheese mixture gently.
  • Carefully pour the cheesecake filling over the chilled crust in the springform pan.
  • Preheat your oven to 325°F (163°C) and bake the cheesecake in a water bath for 55 minutes.
  • Once baked, turn off the oven and let the cheesecake cool inside with the door cracked for about 1 hour, then refrigerate for at least 4 hours.
  • Whip ½ cup of heavy whipping cream and 2 tablespoons of powdered sugar together until stiff peaks form.
  • Pipe decorative rosettes around the top of your chilled cheesecake and garnish with additional fresh raspberries before serving.

Notes

Ensure all ingredients are at room temperature for a smoother mixture, and monitor baking time to prevent overbaking.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg
Keyword baking, Cheesecake, cream cheese, dessert, pink velvet, raspberry
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