Description
A luxurious pink velvet raspberry cheesecake with a silky smooth texture and a vibrant pink hue, complemented by a buttery cookie crust.
Ingredients
Scale
- 24 oz cream cheese (softened)
- 1 cup raspberry puree (strained)
- ¾ cup granulated sugar
- 2 cups chocolate cookie crumbs (for crust)
- ½ cup unsalted butter (melted)
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- Fresh raspberries (topping)
- Whipped cream (for garnish)
- Pink sugar crystals (optional garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Mix cookie crumbs with melted butter and press firmly into a springform pan. Bake for 10 minutes and cool.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing gently. Blend in raspberry puree, sour cream, and vanilla until silky.
- Pour filling over crust and smooth the top.
- Bake for 50–60 minutes until the center is slightly set with a gentle jiggle.
- Turn off the oven, crack the door, and cool gradually to prevent cracks. Chill for at least 4 hours.
- Garnish with whipped cream swirls, fresh raspberries, and pink sugar crystals before slicing.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Strain the raspberry puree to remove seeds for a smoother texture.
- Chilling the cheesecake is crucial for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg