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Pink Velvet Raspberry Cheesecake Recipe

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★★★★★

4.6 from 116 reviews

This Pink Velvet Raspberry Cheesecake is a luscious dessert combining the creamy richness of classic cheesecake with a vibrant raspberry swirl and a buttery crust. Perfect for special occasions or an indulgent treat, the cheesecake boasts a beautiful pink hue and a burst of raspberry flavor that complements the smooth, velvety texture.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 3 tbsp all-purpose flour
  • 1/4 cup raspberry puree (for swirl)
  • Few drops red food coloring (optional, for pink velvet effect)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until all crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and allow to cool while preparing the filling.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract, sour cream, heavy cream, and flour until the batter is smooth and free of lumps. Add a few drops of red food coloring to achieve the desired pink velvet tone and mix gently.
  3. Add raspberry swirl: Pour the cheesecake batter onto the cooled crust evenly. Drop spoonfuls of raspberry puree over the batter surface. Using a toothpick or skewer, gently swirl the raspberry puree into the cheesecake batter to create a marbled effect. Be careful not to over swirl to maintain the distinct raspberry pattern.
  4. Bake the cheesecake: Place the springform pan in the preheated oven and bake for approximately 55-65 minutes, or until the edges are set but the center still slightly jiggles. Avoid overbaking to ensure creaminess. After baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for about 1 hour to prevent cracking.
  5. Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and enhance the flavors.
  6. Serve: Carefully run a knife around the edges of the springform pan before releasing the sides. Slice and serve chilled, optionally garnished with fresh raspberries or whipped cream for extra elegance.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Swirling the raspberry puree gently will create a beautiful marbled effect without blending completely.
  • Using a water bath during baking can help prevent cracking, but it is optional if you follow the cooling step in the oven.
  • For a gluten-free option, substitute the graham cracker crust with a gluten-free crust.
  • The addition of red food coloring is optional but enhances the traditional pink velvet look.

Keywords: pink velvet, raspberry cheesecake, cream cheese dessert, baked cheesecake, raspberry swirl, graham cracker crust

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