Pink Velvet Raspberry Cheesecake Recipe

Introduction

Pink Velvet Raspberry Cheesecake is a stunning dessert that combines a creamy, tangy filling with a subtle fruity twist. Its delicate pink hue and fresh raspberry flavor make it perfect for special occasions or an elegant treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup raspberry puree (strained)
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• 3 large eggs
• Pink food coloring (optional)
• Fresh raspberries and whipped cream for garnish

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
2. Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8–10 minutes, then cool completely.
3. Step 3: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add 1 cup sugar and beat well until fully incorporated.
4. Step 4: Mix in sour cream, raspberry puree, vanilla extract, and flour until the mixture is smooth and combined.
5. Step 5: Add eggs one at a time, mixing slowly after each addition. If desired, stir in a few drops of pink food coloring to enhance the color.
6. Step 6: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
7. Step 7: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan to create a water bath.
8. Step 8: Bake for 55–65 minutes until the center is almost set but still slightly jiggly.
9. Step 9: Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Step 10: Remove from the oven and chill in the refrigerator for at least 4 hours or overnight for best results.
11. Step 11: Before serving, garnish with fresh raspberries and a dollop of whipped cream.

Tips & Variations

• For a gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour.
• Use fresh raspberries for the puree to boost natural flavor and brightness.
• If you don’t have a water bath, avoid cracking by placing a pan of hot water on the oven floor during baking.
• Swap sour cream with Greek yogurt for a slightly tangier taste and creamier texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap it tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat slices briefly at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is ideal for easy removal, but you can use a regular cake pan lined with parchment paper. However, removal may be more challenging and could affect the cake’s appearance.

Why is the water bath necessary?

The water bath helps to regulate the temperature during baking, providing gentle heat that prevents cracking and ensures a smooth, creamy texture.

Pink Velvet Raspberry Cheesecake Recipe

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This Pink Velvet Raspberry Cheesecake features a creamy, smooth cream cheese filling infused with tangy raspberry puree and a touch of pink food coloring for a delightful presentation. Baked on a buttery graham cracker crust and cooked in a water bath for a silky texture, this dessert is perfect for special occasions or a luxurious treat. Topped with fresh raspberries and whipped cream, it offers a luscious balance of tart and sweet flavors in every bite.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup raspberry puree (strained)
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• 3 large eggs
• Pink food coloring (optional)

Garnish

• Fresh raspberries
• Whipped cream

Instructions

1. Preheat and prepare pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent water from seeping in during the water bath.
2. Make crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then remove and let cool completely.
3. Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue beating until well combined and fluffy.
4. Add sour cream and flavorings: Mix in sour cream, strained raspberry puree, vanilla extract, and flour until the mixture is fully incorporated and smooth.
5. Incorporate eggs and color: Add the eggs one at a time, mixing slowly after each addition to prevent over-aeration. Stir in pink food coloring if you want a vibrant pink hue.
6. Pour batter: Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top evenly.
7. Prepare water bath and bake: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even, gentle baking.
8. Bake cheesecake: Bake in the preheated oven for 55–65 minutes until the center is almost set but still slightly jiggly. This texture will firm up as it cools.
9. Cool in oven: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking and help it set gradually.
10. Chill: Remove the cheesecake from the oven and water bath, then chill it in the refrigerator for at least 4 hours or preferably overnight to fully set and enhance flavors.
11. Garnish and serve: Before serving, garnish the cheesecake with fresh raspberries and whipped cream for a beautiful and flavorful presentation.

Notes

• Using a water bath helps to prevent cracks on the cheesecake surface by providing gentle, even heat.
• Allow the cheesecake to chill completely before serving for the best texture and flavor development.
• Pink food coloring is optional; the raspberry puree imparts a natural pink tint but coloring can enhance the visual appeal.
• Make sure to wrap the bottom of the springform pan tightly with foil to avoid water leaking in during baking.
• For a firmer crust, you may chill it before baking or bake it slightly longer.

Keywords: raspberry cheesecake, pink velvet cheesecake, creamy cheesecake, baked cheesecake, graham cracker crust, berry dessert, festive cheesecake