Pink Velvet Raspberry Cheesecake Recipe

There is something utterly enchanting about a Pink Velvet Raspberry Cheesecake Recipe that turns any ordinary day into a special occasion. Imagine a luscious, velvety cheesecake bursting with the vibrant flavors of fresh raspberries, all wrapped up in a stunning pink hue that simply delights the eyes and palate alike. This dessert is the perfect balance of rich cream cheese, tangy raspberry, and a hint of sweetness nestled in a buttery graham cracker crust. Whether you’re treating yourself or impressing guests, this Pink Velvet Raspberry Cheesecake Recipe is an absolute showstopper you’ll keep coming back to.

Ingredients You’ll Need

Gathering simple, wholesome ingredients that pack a punch in flavor and texture is key to making this pink delight come alive. Each component plays a vital role, from the crisp crust to the creamy, colorful filling that makes this cheesecake uniquely irresistible.

• Graham cracker crumbs: The foundation of the crust providing a crunchy, slightly sweet base that complements the creamy filling.
• Granulated sugar: Sweetens both the crust and the filling to just the right degree, balancing the tartness of raspberries.
• Unsalted butter: Melted to bind the graham cracker crumbs, adding richness and moisture to the crust.
• Cream cheese: The star ingredient offering smoothness and tang that defines a classic cheesecake texture.
• Sour cream: Adds subtle tang and moisture ensuring the filling stays creamy and tender.
• Eggs: Essential for structure and silkiness, helping the filling set firmly but remain luscious.
• Vanilla extract: Enhances all the flavors with its warm, fragrant notes.
• Raspberry puree: The heart of the pink color and fruity flavor, carefully strained to make the cheesecake silky and seedless.
• Pink or red food coloring: Optional for that perfect pastel or bright pink shade to wow the crowd.
• Raspberry jam or sauce: Optional for swirling on top to add a marvelous marbled pattern and extra burst of flavor.
• Fresh raspberries: For garnish, adding freshness and a natural pop of color.
• Whipped cream: Optional topping to add lightness and creaminess, balancing the richness of the cheesecake.

How to Make Pink Velvet Raspberry Cheesecake Recipe

Step 1: Prepare and Bake the Crust

Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line its bottom with parchment paper to ensure easy removal later. In a mixing bowl, combine graham cracker crumbs with sugar and melted butter. Press this mixture tightly into the pan’s base, creating an even, firm layer. Bake the crust for 8 to 10 minutes to help it set and develop a wonderful buttery aroma. Let it cool while you move on to the luscious filling.

Step 2: Make the Cream Cheese Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy — this step is crucial to avoid lumps and achieve that silky texture. Add the sugar and mix until fully incorporated, then fold in the sour cream and vanilla extract. Now, add the eggs one at a time, beating on low speed just until combined. This careful mixing ensures your cheesecake won’t crack and bakes evenly.

Step 3: Add the Raspberry Twist

Gently stir the strained raspberry puree into the cream cheese batter until the mixture is beautifully blended. Add a few drops of pink or red food coloring if you want a more intense pink effect. Pour the pink filling over the cooled crust, spreading it evenly. For extra flair, spoon dollops of raspberry jam on the surface and use a knife to swirl it artistically, creating a berry swirl that adds depth and visual appeal.

Step 4: Bake to Perfection

Place the cheesecake in the oven and bake for 55 to 65 minutes, or until the center is just set and slightly jiggly. To prevent cracking, you can use a water bath method or carefully wrap the springform pan in foil and place it in a larger pan filled with hot water. Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This gradual cooling helps maintain that smooth texture you’re aiming for.

Step 5: Chill and Finish

After the cooling period, refrigerate the cheesecake for at least 4 hours or overnight — this step is essential for the flavors to meld and the texture to firm up perfectly. Before serving, top with a generous swirl of whipped cream and fresh raspberries to elevate the beauty and taste of your Pink Velvet Raspberry Cheesecake Recipe.

How to Serve Pink Velvet Raspberry Cheesecake Recipe

Garnishes

The most delightful way to dress up your cheesecake is with fresh garnishes that highlight its fruity freshness and creamy richness. Plump, juicy fresh raspberries scattered on top immediately brighten every slice, while a cloud of softly whipped cream adds an airy contrast to the dense cheesecake. A light dusting of powdered sugar can create a frosty, elegant finishing touch.

Side Dishes

Pairing your cheesecake with light, complementary sides can turn it into a memorable dessert experience. Fresh mint leaves enhance the raspberry notes surprisingly well, and a small scoop of vanilla bean ice cream offers a cool, creamy balance. For brunch or afternoon tea, serve alongside fresh berries or a tart red wine for a sophisticated match.

Creative Ways to Present

Why not turn your Pink Velvet Raspberry Cheesecake Recipe into a conversation piece by getting creative? Try individual mini cheesecakes in jars decorated with layers of raspberry jam and whipped cream for an Instagram-worthy presentation. Alternatively, create a rustic look by rough swirls of raspberry sauce on the plate around each cheesecake slice. Edible flowers also add a charming, delicate finish.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully in the fridge for up to 4 days when stored in an airtight container. Make sure to cover the top with plastic wrap or foil to maintain moisture and prevent it from absorbing other flavors. Leftover slices on your plate can even taste better the next day once the flavors have had extra time to deepen.

Freezing

If you want to enjoy this Pink Velvet Raspberry Cheesecake Recipe later, freezing is a great option. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can keep for up to 2 months frozen. When ready to eat, thaw overnight in the refrigerator to preserve that creamy texture.

Reheating

Cheesecake is best served cold, but if you prefer a slightly softer slice, let it sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can alter the texture, making it grainy or too soft. Patience truly pays off when enjoying this creamy delight!

FAQs

Can I use frozen raspberries instead of fresh for the puree?

Absolutely! Frozen raspberries work well as long as they are fully thawed and strained to remove seeds. They provide the same vibrant flavor and color without any hassle.

What can I substitute for sour cream if I don’t have any?

You can use Greek yogurt as a tangy substitute for sour cream. It keeps the cheesecake moist and soft with a slight variation in flavor.

Is the food coloring necessary for this recipe?

Not really, the natural raspberry puree gives a lovely soft pink color, but a few drops of food coloring can intensify the pink for a more dramatic effect if desired.

How do I prevent cracks on the cheesecake surface?

Using a water bath or wrapping the pan in foil and baking it within a larger pan of hot water helps keep the cheesecake moist and crack-free. Also, avoid over-baking and cool it gradually inside the oven.

Can I make this cheesecake vegan or dairy-free?

This traditional recipe relies heavily on cream cheese and eggs, so adapting it requires specialized substitutes like vegan cream cheese and egg replacements, which can be done but might change texture and taste.

Final Thoughts

There is such joy in crafting and sharing the Pink Velvet Raspberry Cheesecake Recipe, a dessert that invites smiles and compliments with each bite. Its enchanting color, balanced sweetness, and creamy texture make it perfect for celebrations or cozy moments alike. Trust me, once you make this cheesecake, it will become a cherished favorite in your recipe collection, one you’ll want to make again and again.

Pink Velvet Raspberry Cheesecake Recipe

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4.2 from 28 reviews

• Author: admin
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Pink Velvet Raspberry Cheesecake is a luscious, creamy dessert featuring a vibrant pink hue with a delightful raspberry swirl. The graham cracker crust provides a buttery, crunchy base, while the smooth cream cheese filling is enhanced by fresh raspberry puree and a touch of sweetness. Perfect for special occasions like Valentine’s Day, this cheesecake is topped with fresh raspberries and whipped cream for an elegant finish.

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Ingredients

Scale 1x2x3x

Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted

Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup raspberry puree, strained to remove seeds
• Pink or red food coloring (optional)

Swirl or Topping:

• 1/4 cup raspberry jam or raspberry sauce (optional)
• Fresh raspberries for garnish
• Whipped cream (optional)

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Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal later.
2. Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture is evenly combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake in the oven for 8 to 10 minutes, then remove and set aside to cool.
3. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and fluffy, ensuring there are no lumps.
4. Add Sugar and Sour Cream: Gradually add the granulated sugar to the cream cheese and continue beating until fully combined. Mix in the sour cream and vanilla extract to create a creamy and smooth filling base.
5. Incorporate Eggs: Add the eggs one at a time, beating on low speed until just incorporated after each addition to prevent overmixing.
6. Add Raspberry Puree and Color: Stir in the raspberry puree, ensuring seeds are removed, and add a few drops of pink or red food coloring if you desire a more vibrant pink shade. Mix until the filling is uniformly colored.
7. Fill and Swirl: Pour the cheesecake filling into the cooled crust. If using, drop small spoonfuls of raspberry jam evenly over the surface. Use a knife to gently swirl the jam through the filling for a marbled raspberry effect.
8. Bake the Cheesecake: Bake the cheesecake for 55 to 65 minutes, until the center is barely set and still slightly wobbly when gently shaken. To prevent cracking, use a water bath by placing the springform pan into a larger pan filled with hot water or wrap the outside of the pan well with foil. After baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour.
9. Chill Thoroughly: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to fully set and develop flavors.
10. Garnish and Serve: Once chilled, remove the cheesecake from the pan. Garnish with fresh raspberries and whipped cream before slicing and serving for a beautiful and delicious presentation.

Notes

• Use a water bath during baking to prevent cracks on the cheesecake surface, or alternatively wrap the springform pan in foil and place it in a larger pan filled with hot water.
• If you prefer a more intense raspberry flavor, increase the raspberry puree amount slightly or add a few fresh raspberries into the filling before baking.
• The food coloring is optional; the raspberry puree alone provides a natural pink tint.
• Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother filling texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American