Pink Velvet Raspberry Cheesecake
A pretty, creamy dessert with bright raspberry flavor and a soft pink color, perfect for any gathering.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups sugar
- 0.33 cups unsalted butter, melted
For the filling
- 2 cups cream cheese, softened Use room temperature for ease of mixing.
- 1 cups sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cups raspberry puree Strain if you want a seed-free filling.
- to taste Red food coloring (optional) Use to achieve a pink color.
- as needed Whipped cream (for topping) For serving.
- as needed Fresh raspberries (for garnish) For serving.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter, then press into the bottom of a springform pan.
Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla and mix well.
- Add eggs one at a time, mixing well after each addition.
- Stir in raspberry puree and, if desired, a few drops of red food coloring to achieve a pink color.
Baking
- Pour the cheesecake mixture over the crust in the pan.
- Bake for 55-60 minutes or until set.
- Allow to cool, then refrigerate for at least 4 hours.
Serving
- Serve your Pink Velvet Raspberry Cheesecake chilled, slicing with a clean, hot knife for neat pieces.
- Top each slice with a dollop of whipped cream and a few fresh raspberries.
Notes
Store the cheesecake in the fridge, covered, for up to 4 days. Wrap the pan or move slices to an airtight container to keep it fresh. You can freeze slices for up to 1 month; thaw in the fridge overnight before serving. For best results, cool the cheesecake slowly to prevent cracks.