Description
This Pink Velvet Raspberry Cheesecake features smooth creaminess and berry freshness with vibrant pink layers, making it a delightful showstopper for any gathering.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup pink velvet cake crumbs or 1 thin layer (baked and cooled)
- 16 ounces full-fat cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 3/4 cup raspberry purée (strained if desired)
- A few drops pink food coloring (optional)
- 1 cup whipped cream (for topping)
- 1/2 cup fresh raspberries (for garnish)
Instructions
- Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Chill while preparing the other layers.
- Place the pink velvet cake layer (or crumbs) gently over the crust and press slightly to level it.
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar and mix well. Add eggs one at a time, mixing gently.
- Stir in vanilla, flour, and heavy cream until well-combined.
- Fold in raspberry purée and add a few drops of pink food coloring if using.
- Pour cheesecake filling over the cake layer in the pan. Tap gently to remove air bubbles.
- Wrap the pan in foil and place it in a water bath. Bake for 55–70 minutes or until the center jiggles slightly.
- Turn off the oven and let the cheesecake sit inside with the door cracked for 30 minutes.
- Remove from the oven and cool to room temperature before refrigerating for at least 6 hours or overnight.
- Before serving, decorate with whipped cream and fresh raspberries.
Notes
Allow the cheesecake to chill for at least 6 hours or overnight for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg