Description
Luxurious Pink Velvet Raspberry Cheesecake is a visually stunning and delicious dessert featuring a velvety pink raspberry-infused cheesecake filling, a buttery cookie crust, and a garnish of fresh raspberries or sauce. It’s perfect for special occasions with its elegant appearance and bright, fruity flavor.
Ingredients
- 2 cups graham cracker or vanilla cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 1/2 cup raspberry puree or sauce (strained)
- 1 tsp vanilla extract
- 2 oz white chocolate, melted (optional)
- Pink gel food coloring (optional)
- Whipped cream and fresh raspberries for garnish
Instructions
- Preheat oven to 325°F (160°C) and grease a springform pan.
- Mix cookie crumbs with melted butter and press into pan. Bake for 8–10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar and vanilla, mixing well.
- Blend in sour cream and raspberry puree until combined.
- Add eggs one at a time, mixing gently. Fold in melted white chocolate if using.
- Add pink gel food coloring as desired and mix to a uniform pink hue.
- Pour filling over cooled crust. Bake in a water bath for 55–65 minutes, until center is slightly jiggly.
- Cool in oven with door cracked for 1 hour, then chill at least 4 hours or overnight.
- Top with whipped cream and raspberries or drizzle raspberry sauce before serving.
Notes
- Swirl raspberry puree on top for a marbled look before baking.
- Use freeze-dried raspberry powder for more intense berry flavor.
- Try different crusts like Oreo or almond cookies for a twist.
- No-bake version works with gelatin to set the filling.
- Freeze individual slices wrapped tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 32g
- Sodium: 340mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
