Pink Velvet Raspberry Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add sour cream and flavorings: Mix in sour cream, strained raspberry puree, vanilla extract, and flour until the mixture is fully incorporated and smooth.
- 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.
- Pour batter: Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top evenly.
- 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.
- 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.
- 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.
- 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.
- 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
