Description
This Pink Velvet Raspberry Cheesecake recipe combines the rich creaminess of cheesecake with vibrant raspberries and a buttery graham cracker crust. It’s a stunning, easy-to-make dessert perfect for Valentine’s Day, birthdays, or any celebration. Learn how to make this showstopper cheesecake with expert tips and a beautiful pink velvet twist.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1/2 cup heavy cream
1 1/2 tsp vanilla extract
3 large eggs
1/4 tsp pink food coloring gel
1 cup fresh raspberries
1/2 cup whipping cream
2 tbsp powdered sugar
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl. Press into the base of a springform pan and refrigerate.
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs one at a time, beating on low speed.
4. Mix in sour cream, heavy cream, vanilla extract, and pink food coloring.
5. Gently fold in fresh raspberries.
6. Pour mixture over the chilled crust and smooth the top.
7. Place the pan in a water bath and bake at 325°F (163°C) for 55 minutes.
8. Let cool in the oven with the door cracked for 1 hour. Then refrigerate for at least 4 hours or overnight.
9. Whip the whipping cream and powdered sugar until stiff peaks form.
10. Pipe decorative rosettes around the top and garnish with more raspberries before serving.
Notes
For a smoother filling, strain raspberries to remove seeds before folding them in.
Always use gel food coloring to avoid thinning the cheesecake batter.
Use a hot, clean knife for perfect slices—wipe between each cut.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg