Description
Raspberry Pink Velvet Cheesecake brings pure delight to your dessert table, blending sweet raspberries with creamy cheesecake magic that melts perfectly on your palate. Serving this gorgeous treat will make guests swoon and request seconds faster than you can slice a piece.
Ingredients
Scale
Main Ingredients:
- 3 8-ounce packages cream cheese
- 3 large eggs
- 1.5 cups graham crackers or chocolate cookies
- 1 cup granulated sugar
Supporting Ingredients:
- ⅓ cup sour cream
- 5 tablespoons melted butter
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Finishing Ingredients:
- ½ cup raspberries
- ½ drops pink gel food coloring
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cocoa powder
- 1 teaspoon lemon juice
Instructions
- Warm your oven to 325F (163C). Combine 1½ cups crushed graham crackers, 5 tablespoons melted butter, and 2 tablespoons sugar in a bowl. Press the mixture firmly into a 9-inch springform pan’s bottom. Bake for 8-10 minutes until golden. Remove and allow to cool completely.
- Create raspberry swirl by placing ½ cup raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan. Simmer until raspberries break down. Strain through a fine-mesh sieve, discarding seeds. Set liquid aside to cool.
- Using an electric mixer, cream 3 packages of softened cream cheese with 1 cup sugar until smooth. Add 3 eggs one at a time, mixing thoroughly between each addition.
- Blend in ⅓ cup sour cream, 1 teaspoon vanilla extract, 2 tablespoons flour, 2 teaspoons cocoa powder, and 12 drops pink gel food coloring. Mix until completely incorporated.
- Pour cheesecake mixture into prepared crust. Drizzle raspberry puree across the surface. Use a skewer to create elegant swirl patterns throughout the filling.
- Wrap pan’s exterior with aluminum foil. Place inside a larger pan filled with 1 inch of hot water. Bake at 325F for 55-65 minutes until center is barely set but not completely firm.
- Turn oven off. Leave cheesecake inside with door slightly open for gradual cooling. This prevents cracking.
- Refrigerate cheesecake for minimum 4 hours or overnight. Top with fresh whipped cream, additional raspberries, or pink sprinkles before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Wrap the springform pan carefully in multiple layers of foil to prevent water from seeping into the crust during the water bath.
- For a gluten-free version, swap cookie crumbs with almond flour or gluten-free graham cracker crumbs.
- When swirling the raspberry puree, use a light hand to create delicate marble patterns without overmixing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 379 kcal
- Sugar: 30 g
- Sodium: 213 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 93 mg