Description
A beautiful pink velvet raspberry cheesecake with a buttery graham cracker crust, creamy raspberry-infused filling, and a vibrant raspberry topping for a sweet and slightly tart dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup fresh raspberries, lightly mashed
- 1 teaspoon lemon juice
- 1 teaspoon red food coloring or natural pink coloring
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then allow it to cool.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and mix until fully combined.
- Blend in the sour cream, vanilla extract, and flour until smooth.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- Fold in the mashed raspberries, lemon juice, and food coloring until the batter turns a soft pink color.
- Pour the batter over the cooled crust and smooth the top.
- Place the pan in a larger baking dish and add hot water halfway up the sides to create a water bath.
- Bake for 55–65 minutes until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- For the topping, cook raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Mix cornstarch with water, add to the saucepan, and cook until thickened.
- Cool the topping completely and spread it over the chilled cheesecake before serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- A water bath helps prevent cracks and ensures even baking.
- The cheesecake continues to set as it cools and chills.
- Additional raspberry puree can be swirled into the batter for extra flavor.
- Allow the topping to cool fully before adding it to the cheesecake.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 260mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
