Description
Indulge in the lusciousness of Pink Velvet Raspberry Cheesecake, a delightful dessert that combines the richness of cream cheese with the tartness of raspberry puree, all atop a buttery graham cracker crust. Perfect for special occasions or a sweet treat any day!
Ingredients
Cheesecake:
- Cream cheese (8 ounces, softened)
- Granulated sugar (3/4 cup)
- Eggs (2 large)
- Sour cream (1/2 cup)
- Raspberry puree (1/2 cup, strained to remove seeds)
- Heavy cream (1/4 cup)
- Pink food coloring (few drops, or natural pink coloring as desired)
- Vanilla extract (1 teaspoon)
Crust:
- Graham cracker crumbs (1 1/2 cups)
- Unsalted butter (5 tablespoons, melted)
Optional Garnish:
- Powdered sugar (for garnish, optional)
- Fresh raspberries (for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the crust: Mix graham cracker crumbs and melted butter, press into the bottom of a 9-inch springform pan.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, heavy cream, raspberry puree, pink food coloring, and vanilla.
- Bake: Pour batter over the crust, bake for 55-60 minutes until set but slightly jiggly.
- Cool and refrigerate: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours or overnight.
- Finish: Dust with powdered sugar, top with fresh raspberries if desired.
Notes
- Ensure cream cheese and eggs are at room temperature for best results.
- Adjust raspberry puree sweetness to taste.
- Consider using a water bath to reduce cracking.
- Substitute Greek yogurt for sour cream if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 1/8 of cheesecake)
- Calories: 380
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
