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Pink Velvet Raspberry Cheesecake

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A luscious dessert featuring creamy layers and vibrant raspberry puree, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup raspberry puree
  • 1–2 tablespoons red food coloring (optional)
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press this mixture into the bottom of your prepared pan to create a crust.
  3. Beat the softened cream cheese until smooth, then gradually add in sugar and vanilla extract.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Incorporate the sour cream and raspberry puree into the mixture, adding food coloring if desired.
  6. Pour the cheesecake filling over the crust, spreading it evenly.
  7. Bake for 50-60 minutes, or until the center is set with a slight jiggle.
  8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
  9. Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
  10. Garnish with fresh raspberries before serving.

Notes

Make-ahead tips: This cheesecake tastes even better after a night in the fridge as the flavors deepen.

Nutrition

Keywords: cheesecake, raspberry, dessert, pink velvet

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