Description
A decadent and visually stunning cheesecake featuring a pink velvet base and a delightful raspberry flavor.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh raspberries, pureed
- 1 tablespoon lemon juice
- 1 teaspoon red food coloring (optional)
- Fresh raspberries and whipped cream for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup of sugar and continue to beat until well combined.
- Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Gently fold in the sour cream, raspberry puree, lemon juice, and red food coloring (if using) until the mixture is smooth and evenly colored.
- Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the springform pan in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the springform pan. This will create a water bath to help prevent cracking.
- Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
- To serve, carefully remove the sides of the springform pan. Garnish with fresh raspberries and whipped cream.
Notes
- For a chocolate twist, add ½ cup of melted chocolate to the batter for a chocolate raspberry cheesecake.
- Substitute the raspberries with strawberries or blueberries for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg