Description
A decadent and visually stunning cheesecake featuring a luxurious pink velvet texture and a delightful raspberry flavor.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1–2 drops red food coloring (optional)
- Fresh raspberries and whipped cream for garnish
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup 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 and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in sour cream, heavy cream, raspberry puree, lemon juice, salt, and red food coloring (if using) until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still 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 oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, garnish with fresh raspberries and whipped cream.
Notes
- For a lighter version, substitute the heavy cream with Greek yogurt.
- For added texture, swirl in some additional raspberry puree on top before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg