Description
This Pink Velvet Raspberry Cheesecake combines a creamy, smooth cheesecake filling with a vibrant pink hue and a luscious raspberry swirl, all resting on a buttery graham cracker crust. Perfect for special occasions or any time you want a dessert that’s both visually stunning and delicious.
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 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Red food coloring (optional, for color, about 5-6 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 and line a 9-inch springform pan 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 butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 8-10 minutes until set, then remove from the oven and let cool.
- Prepare Raspberry Swirl: In a small saucepan, combine fresh raspberries, sugar, and water. Cook over medium heat for about 5-7 minutes until the raspberries break down. Strain the mixture through a fine mesh sieve to remove seeds. For a thicker consistency, return the puree to the saucepan, stir in cornstarch, and cook for an additional 2 minutes. Set aside to cool.
- Make Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to incorporate fully. Mix in sour cream and vanilla extract until blended. Add red food coloring if desired to achieve a vibrant pink color, mixing thoroughly.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Spoon small dollops of the raspberry puree on top of the filling. Use a knife or toothpick to swirl the raspberry puree gently into the cheesecake filling, creating a marbled pattern.
- Bake Cheesecake: Place the pan in the preheated oven and bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Once done, turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
- Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
- Serve: Before serving, garnish with fresh raspberries or extra raspberry puree if desired to enhance presentation and flavor.
Notes
- Ensure cream cheese is fully softened for a smooth filling to avoid lumps.
- Use fresh raspberries for the best flavor in the swirl, but frozen can be used if fresh is not available; thaw before use.
- The red food coloring is optional but helps achieve the iconic pink velvet color.
- To avoid cracking, do not overbake the cheesecake—center should remain slightly jiggly.
- Letting the cheesecake cool gradually in the oven helps prevent cracking.
- For easier removal, run a knife around the pan edges before unlatching the springform.
