Pink Velvet Raspberry Cheesecake

Pink Velvet Raspberry Cheesecake is a delightful dessert that blends creamy cheesecake with the sweet-tart flavor of fresh raspberries. This stunning pink dessert not only looks beautiful but also tastes amazing. Perfect for special occasions, this cheesecake will impress your friends and family!

Why Make This Recipe

There are many reasons to make Pink Velvet Raspberry Cheesecake. First, it’s a showstopper with its beautiful color and fruity flavor. Second, it’s rich and creamy, offering a delicious treat for cheesecake lovers. Lastly, it’s simple to make, which means you can enjoy the baking process and the tasty results without too much fuss.

How to Make Pink Velvet Raspberry Cheesecake

Making Pink Velvet Raspberry Cheesecake involves creating a chocolate cookie crust, a creamy raspberry filling, and adding a sweet raspberry jam topping. Follow these steps to create your own pink velvet cheesecake.

Ingredients:

2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
1 cup white chocolate chips, melted and slightly cooled
2 cups fresh raspberries
1/4 cup raspberry jam

Directions:

Preheat the oven to 325°F (163°C).
In a bowl, mix chocolate cookie crumbs with melted butter until combined. Press the mixture into the bottom of a springform pan.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, beating until well combined.
Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until smooth.
Fold in melted white chocolate and fresh raspberries carefully.
Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
Bake for 50-60 minutes or until set and the edges are firm, but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
Refrigerate for at least 4 hours or overnight.
Before serving, drizzle raspberry jam over the cheesecake and garnish with additional fresh raspberries.

How to Serve Pink Velvet Raspberry Cheesecake

Serve the Pink Velvet Raspberry Cheesecake chilled. You can slice it into wedges and place it on dessert plates. A sprig of mint or some extra raspberries on the side can make it look even more appealing.

How to Store Pink Velvet Raspberry Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 5-7 days. You can also freeze it for up to 2 months. Just be sure to wrap it well before freezing.

Tips to Make Pink Velvet Raspberry Cheesecake

Make sure the cream cheese is at room temperature for easier mixing.
Don’t overmix the batter to keep the cheesecake light and airy.
Allow the cheesecake to cool completely before refrigerating to avoid any moisture from forming.

Variation

Try adding a swirl of raspberry puree throughout the cheesecake batter for an even more impressive look. You can also substitute the raspberries with other berries like strawberries or blueberries for a different flavor.

FAQs

1. Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries. Just be sure to thaw and drain them before adding them to the cheesecake batter.

2. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are firm and the center is slightly jiggly. It will continue to set as it cools.

3. Can I make this cheesecake in advance?
Absolutely! You can make the cheesecake a day or two in advance. Just be sure to refrigerate it until you’re ready to serve.