Description
Pink Velvet Raspberry Cheesecake is a visually stunning and decadently creamy dessert that combines the tangy sweetness of raspberries with the luxurious texture of a rich cheesecake, all wrapped in a vibrant pink hue.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy cream
- ½ cup fresh raspberries (plus more for topping)
- 1 tablespoon raspberry puree
- 2–3 tablespoons pink food coloring (gel-based preferred)
Instructions
- Preheat oven to 325°F (162°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Mix in vanilla, then eggs one at a time, mixing just until incorporated.
- Add sour cream and heavy cream, stirring until smooth. Fold in fresh raspberries and raspberry puree. Add pink food coloring to desired shade and mix evenly.
- Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to remove air bubbles.
- Bake for 45–50 minutes, until edges are set and center slightly jiggles. Turn off the oven and crack the door open, allowing cheesecake to cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely before serving.
Notes
- Use gel-based pink food coloring for a vibrant hue without altering texture.
- For a gluten-free crust, substitute with gluten-free cookie crumbs or almond flour.
- Substitute dairy ingredients with plant-based alternatives for a vegan version.
- Do not overmix the filling to prevent cracks in the cheesecake.
- Top with additional fresh raspberries or whipped cream before serving.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 270mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: pink velvet cheesecake, raspberry cheesecake, valentine dessert, colorful cheesecake, creamy raspberry cake