Description
Pink Velvet Raspberry Cheesecake is a rich and creamy dessert with a vibrant pink color, featuring a velvety smooth cheesecake filling, a tangy raspberry swirl, and a buttery graham cracker crust. This indulgent cheesecake is perfect for special occasions or whenever you want to add a touch of elegance to your dessert table. #PinkVelvetCheesecake #RaspberryCheesecake #VelvetDesserts #CheesecakeLovers #ElegantDesserts #SpecialOccasionDesserts #RaspberrySwirl
Ingredients
- For the crust: Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- For the cheesecake filling: Cream cheese, softened
- Granulated sugar
- Large eggs
- Sour cream
- Vanilla extract
- Red food coloring (optional, for color)
- For the raspberry swirl: Fresh raspberries
- Granulated sugar
- Water
- Cornstarch (for thickening, optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- For the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes, then set aside to cool.
- For the raspberry swirl: In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the berries break down, about 5-7 minutes. Use a fine mesh strainer to remove the seeds. If you want a thicker swirl, return the mixture to the pan, stir in cornstarch, and cook for another 2 minutes. Set aside to cool.
- For the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla extract, mixing until smooth. If you want a vibrant pink color, add a few drops of red food coloring and mix until fully incorporated.
- Pour the cheesecake filling into the cooled crust. Spoon raspberry puree in small dollops on top of the cheesecake filling. Use a knife or toothpick to swirl the raspberry puree into the filling, creating a marbled effect.
- Bake the cheesecake for 55-65 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
- Before serving, garnish with fresh raspberries or additional raspberry puree if desired.
Notes
- For a smoother texture, you can strain the raspberry puree before swirling it into the cheesecake filling.
- If you prefer a less sweet cheesecake, reduce the sugar in the filling by a couple of tablespoons.
- This cheesecake can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg