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Pink Velvet Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pink Velvet Raspberry Cheesecake is a decadent and visually stunning dessert perfect for special occasions. Featuring a buttery graham cracker crust, a creamy raspberry-infused cream cheese filling tinted with pink food coloring, and topped with fluffy whipped cream and fresh raspberries, this cheesecake is sure to impress your guests with its rich taste and elegant presentation.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Filling

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup fresh raspberries (plus extra for garnish)
  • 1 tablespoon raspberry puree (optional, for color)
  • 1 tablespoon pink food coloring (adjust to desired shade)

Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh raspberries (for garnish)
  • Mint leaves (optional)
  • Chocolate shavings (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the texture resembles wet sand.
  3. Press Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer.
  4. Bake Crust: Bake the crust in the oven for 10 minutes or until lightly golden. Remove and allow to cool while preparing the filling.
  5. Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  6. Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and continue beating until fluffy and well combined.
  7. Incorporate Eggs: Add eggs one at a time, mixing thoroughly after each addition. Scrape the bowl sides to ensure even incorporation.
  8. Add Sour Cream: Mix in the sour cream until the filling becomes smooth.
  9. Fold in Raspberries and Puree: Gently fold in fresh raspberries. Optionally, add raspberry puree to enhance flavor and color.
  10. Add Food Coloring: Stir in pink food coloring until you achieve the desired shade.
  11. Fill Pan: Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
  12. Remove Air Bubbles: Tap the pan gently on the counter to release any trapped air bubbles.
  13. Bake Cheesecake: Bake at 325°F (160°C) for 50-60 minutes until the edges are set but the center still has a slight jiggle.
  14. Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
  15. Cool to Room Temperature: Remove the cheesecake from the oven and allow to cool further to room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  16. Prepare Whipped Cream: In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form.
  17. Unmold Cheesecake: After chilling, remove the cheesecake from the springform pan carefully.
  18. Decorate: Top the cheesecake with the whipped cream and garnish with fresh raspberries, mint leaves, and chocolate shavings as desired.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Use fresh raspberries for the best flavor and texture.
  • For a more vivid pink color, adjust the amount of pink food coloring to your taste.
  • Letting the cheesecake cool slowly in the oven helps prevent cracks.
  • Chilling the cheesecake overnight improves texture and flavor development.
  • Make sure the mixing bowl and beaters are cold when whipping cream for optimal results.
  • This cheesecake is best served chilled but can be brought to room temperature for 15-20 minutes before serving for easier slicing.

Find it online: https://slsrecipes.com/pink-velvet-raspberry-cheesecake-recipe/