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Indulgent Pink Velvet Raspberry Cheesecake You’ll Love Recipe

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3.9 from 14 reviews

This Indulgent Pink Velvet Raspberry Cheesecake is a luscious, creamy dessert featuring a graham cracker crust, vibrant pink raspberry-infused filling, and a light whipped cream topping. Perfect for special occasions or anytime you crave a beautiful, flavorful cheesecake with a splash of color and fresh fruit.

Ingredients

Crust

  • 1 1/2 cups Graham cracker crumbs
  • 1/2 cup Unsalted butter (melted)

Filling

  • 16 ounces Cream cheese (softened)
  • 1 cup Granulated sugar
  • 1/2 cup Sour cream
  • 1 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 3 large Eggs
  • 1 teaspoon Pink food coloring gel
  • 1 cup Fresh raspberries

Topping

  • 1 cup Whipping cream
  • 2 tablespoons Powdered sugar

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a springform pan to form an even crust. Refrigerate for at least 15 minutes to allow it to set.
  2. Make the Filling Base: In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  3. Add Eggs: Beat in the eggs one at a time on low speed, ensuring each is fully incorporated before adding the next to maintain smoothness.
  4. Incorporate Remaining Ingredients: Gently mix in the sour cream, heavy cream, vanilla extract, and pink food coloring gel until the batter is fully combined and evenly colored.
  5. Fold in Raspberries: Carefully fold fresh raspberries into the batter with a spatula, distributing them evenly without crushing.
  6. Assemble and Bake: Pour the raspberry-infused filling over the chilled crust and smooth the surface with a spatula. Place the springform pan inside a larger baking dish filled with hot water (a water bath) to ensure even baking. Bake at 325°F (163°C) for approximately 55 minutes, until the edges are set but the center still jiggles slightly.
  7. Cool the Cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking. After that, refrigerate the cheesecake for at least 4 hours, or until fully chilled and set.
  8. Prepare Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form, about 3-5 minutes.
  9. Decorate and Serve: Remove the cheesecake carefully from the springform pan. Pipe the whipped cream topping in decorative rosettes on top and garnish with additional fresh raspberries for a stunning finish.

Notes

  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
  • Be gentle when folding in raspberries to keep them whole and maintain the batter’s texture.
  • The water bath during baking helps prevent cracks by maintaining consistent heat and moisture.
  • Allow ample chilling time for the cheesecake to set properly before serving.
  • Decorating with fresh raspberries enhances both flavor and presentation.

Find it online: https://cookedbysarah.com/indulgent-pink-velvet-raspberry-cheesecake-youll-love-recipe/