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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate Eggs: Add the eggs one at a time, beating on low speed until just incorporated after each addition to prevent overmixing.
- 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.
- 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.
- 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.
- 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.
- 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
