Description
This Pink Velvet Raspberry Cheesecake is a luscious dessert featuring a buttery graham cracker crust, creamy vanilla-infused cheesecake filling with a touch of red velvet color, and a vibrant raspberry swirl for a tart contrast. Baked to perfection and chilled for hours, it’s the perfect elegant treat to impress your guests or to enjoy as a decadent indulgence.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Red food coloring (optional, a few drops)
For the raspberry swirl:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and press firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes until slightly golden, then remove from the oven and set aside to cool while preparing the filling.
- Prepare raspberry swirl: In a small saucepan, add fresh raspberries, granulated sugar, and water. Cook over medium heat for 5-7 minutes until the raspberries break down and release juices. Strain the mixture through a fine mesh sieve to remove seeds. If a thicker consistency is desired, return the strained puree to the pan, stir in cornstarch, and cook for an additional 2 minutes until thickened. Set aside to cool completely.
- Make cheesecake filling: In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to fully incorporate. Stir in sour cream and vanilla extract until the mixture is silky and homogeneous. Optionally, add a few drops of red food coloring and mix thoroughly for a vibrant pink hue.
- Assemble and swirl: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Spoon dollops of the cooled raspberry puree onto the surface of the cheesecake filling. Using a knife or toothpick, gently swirl the raspberry puree into the cheesecake filling to create an elegant marbled pattern.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55-65 minutes. The edges should be set while the center remains slightly jiggly when gently shaken. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.
- Chill the cheesecake: After removing from the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight. This chilling time allows the cheesecake to fully set and develop its rich texture and flavors.
- Garnish and serve: Before serving, optionally garnish with fresh raspberries or extra raspberry puree for an additional burst of color and flavor. Slice and enjoy this creamy, tangy, visually stunning pink velvet raspberry cheesecake.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use a water bath if desired to help prevent cracks during baking.
- Fresh raspberries can be substituted with frozen, but thaw and drain excess liquid first.
- Adjust sugar levels in the raspberry swirl according to your preferred tartness.
- Allow the cheesecake to chill thoroughly for best slicing results.
