Description
Indulge in the decadent and visually stunning Pink Velvet Raspberry Cheesecake. This show-stopping dessert features a chocolate cookie crust, creamy raspberry-infused cheesecake filling, and a luscious raspberry topping. Perfect for special occasions or whenever you want to impress your guests with a delightful treat.
Ingredients
Scale
Crust:
- 1 1/2 cups chocolate cookie crumbs (such as chocolate graham crackers or Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract (optional but recommended)
- 1/4 cup raspberry purée (strained for seeds)
- 1–2 drops pink gel food coloring
Topping:
- 1/2 cup raspberry preserves or fresh raspberry coulis
- Fresh raspberries and whipped cream for garnish
Instructions
- Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
- Make the crust: In a bowl, mix the chocolate cookie crumbs and melted butter until evenly combined. Press the mixture into the bottom of the prepared pan and use the bottom of a glass to flatten it. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until fluffy. Beat in sour cream, vanilla extract, raspberry extract (if using), and raspberry purée. Add the eggs one at a time, mixing on low speed until just combined. Add pink gel food coloring until the desired pink shade is achieved.
- Pour the filling over the crust and smooth the top. Wrap the bottom of the springform pan in foil and place it in a larger baking dish. Fill the outer dish with hot water halfway up the sides to create a water bath.
- Bake for 55 to 65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, spread raspberry preserves or coulis over the top and garnish with fresh raspberries and whipped cream if desired.
Notes
- For a smooth texture, don’t overmix the batter and always use room-temperature ingredients.
- The water bath helps prevent cracks.
- This cheesecake can be made 1–2 days in advance.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
