Pink Velvet Raspberry Cheesecake

Pink Velvet Raspberry Cheesecake is a delightful dessert that combines the smooth richness of cheesecake with the bright and tangy flavor of raspberries. With its stunning pink hue and creamy texture, this cheesecake is perfect for special occasions or whenever you want to treat yourself. The blend of flavors makes it an irresistible choice for cheesecake lovers!

Why Make This Recipe

This recipe stands out for several reasons. First, it’s a delicious twist on traditional cheesecake, offering both a visual treat and a burst of fruity flavor. Second, the combination of cream cheese and sour cream adds richness that makes each bite melt in your mouth. Lastly, it’s a fun recipe to make, and it’s bound to impress family and friends. Who wouldn’t want a slice of this beautiful pink dessert?

How to Make Pink Velvet Raspberry Cheesecake

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
24 oz cream cheese (softened)
1 cup sour cream
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 large eggs
1/4 cup all-purpose flour
1/2 cup heavy cream
2 tbsp raspberry puree (strained)
1 tsp red food coloring (optional)
1/2 cup fresh raspberries (mashed)
2 tbsp powdered sugar
1 tsp lemon juice

Directions

Preheat the oven to 325°F (165°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, and then let it cool.
In a large bowl, beat the softened cream cheese and sour cream until smooth. Then add in the sugar, vanilla extract, and mix well. Add the eggs one at a time, mixing after each addition. Finally, stir in the flour until smooth, then mix in the heavy cream.
In a small bowl, combine the mashed raspberries, powdered sugar, and lemon juice. Strain this mixture to remove the seeds for a smooth raspberry puree.
Pour half of the cheesecake batter into the crust. Swirl some of the raspberry puree into the batter using a knife. Add the remaining cheesecake batter and top with the rest of the raspberry puree, swirling gently once more. If you want a pink tint, mix in the food coloring before pouring the batter into the pan.
Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door cracked. Chill in the fridge for at least 4 hours, or overnight.
Carefully remove the cheesecake from the springform pan. Slice, serve, and enjoy this delicious raspberry cheesecake! You can garnish it with fresh raspberries or whipped cream for an extra touch.

How to Serve Pink Velvet Raspberry Cheesecake

Serve the Pink Velvet Raspberry Cheesecake chilled. It is delightful on its own, but you can elevate it further by adding a dollop of whipped cream or a sprinkle of fresh raspberries on top. This presentation will not only look good but also add an extra burst of flavor!

How to Store Pink Velvet Raspberry Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil. Thaw the frozen cheesecake in the fridge overnight before serving it again.

Tips to Make Pink Velvet Raspberry Cheesecake

Ensure your cream cheese is softened well for easier mixing.
Use fresh raspberries for the best flavor. Frozen raspberries can also work but may have more moisture.
If you’re unsure about baking times, your cheesecake should be set at the edges and just slightly jiggly in the center.
For an extra creamy texture, consider using a stand mixer to beat the cream cheese and sour cream.

Variation

You can experiment with different fruit purees like strawberry or blueberry for a change in flavor. You can also add chocolate chips to the batter for a delicious mix of chocolate and raspberry flavors.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! You can make the Pink Velvet Raspberry Cheesecake a day in advance. Just be sure to let it chill in the refrigerator before serving.

2. What if I don’t have a springform pan?
You can use a regular cake pan, but it may be harder to remove the cheesecake. Consider lining the pan with parchment paper for easier removal.

3. Can I use a different type of crust?
Absolutely! You can use an Oreo crust or a nut-based crust if you prefer. Just ensure it complements the cheesecake filling.

With its delightful flavors and beautiful appearance, the Pink Velvet Raspberry Cheesecake will surely become a favorite in your dessert rotation. Enjoy making and sharing it with loved ones!