Description
A luscious Pink Velvet Raspberry Cheesecake with a buttery graham cracker crust, creamy pink-hued cheesecake filling swirled with fresh raspberry purée, topped with whipped cream and juicy berries. Perfect for celebrations or a sweet treat any day.
Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1 1/2 cups raspberries, fresh or thawed from frozen
1/2 cup heavy cream
3 large eggs
1 teaspoon vanilla extract
2–3 drops pink gel food coloring (optional)
1/2 cup powdered sugar (for whipped topping)
Instructions
1. Crush graham crackers into fine crumbs using a food processor. Mix with melted butter until fully combined. Press into the bottom of a springform pan and chill while preparing filling.
2. Purée raspberries until smooth, then strain to remove seeds. Set aside.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Fold in heavy cream, vanilla, raspberry purée, and optional food coloring.
4. Pour filling over crust. Bake in a preheated oven at 325°F in a water bath until set with a slight jiggle in the center.
5. Cool to room temperature, then refrigerate at least 4 hours or overnight.
6. Garnish with whipped cream and fresh raspberries before serving.
Notes
For a perfectly smooth cheesecake, ensure cream cheese is fully softened before mixing.
Use a water bath to prevent cracks and keep texture creamy.
Let the cheesecake cool gradually to avoid sudden temperature changes.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24
- Sodium: 240
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 115
Keywords: pink velvet, raspberry cheesecake, dessert, baked cheesecake