Description
This Pink Velvet Raspberry Cheesecake is a visually stunning dessert that combines creamy cheesecake, zesty raspberries, and pink velvet cake.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup pink velvet cake crumbs or 1 thin layer (baked and cooled)
- 16 ounces full-fat cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 3/4 cup raspberry purée (strained if desired)
- A few drops pink food coloring (optional)
- 1 cup whipped cream (for topping)
- 1/2 cup fresh raspberries (for garnish)
Instructions
- Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper. Blend the graham cracker crumbs with melted butter thoroughly and press into the pan’s base.
- Place the pre-baked pink velvet cake layer over the chilled graham crust. Press down gently.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually incorporate the sugar and add eggs one at a time.
- Stir in vanilla, flour, and heavy cream. Fold in raspberry purée and pink food coloring if desired.
- Pour the filling over the pink velvet layer, tap the pan to release air and wrap the pan in foil. Bake in a water bath for 55-70 minutes.
- After baking, leave the cheesecake in the oven with the door slightly open for 30 minutes, then cool at room temperature before refrigerating for at least 6 hours.
- Top with whipped cream and fresh raspberries before serving.
Notes
For best results, make sure cream cheese is fully softened and ingredients are at room temperature.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: Approximately 350 per slice
- Sodium: 220 mg
- Protein: 6 g