Pink Velvet Raspberry Cheesecake

Pink Velvet Raspberry Cheesecake Recipe

Ingredients

• Pink Velvet Crust:
• 2 cups crushed graham crackers or vanilla wafers
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• A few drops of pink food coloring
• Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup sour cream (room temperature)
• 1 tsp vanilla extract
• 1 tsp raspberry extract (optional, for enhanced raspberry flavor)
• 2 tbsp all-purpose flour
• ½ cup raspberry puree (strained to remove seeds)
• Pink food coloring (as needed)
• Raspberry Topping:
• 1 cup fresh raspberries
• ½ cup raspberry jam
• 1 tbsp lemon juice
• 1 tbsp water
• Optional Decorations:
• Fresh raspberries
• White chocolate curls
• Edible flowers

Instructions

1. Make the Crust:

Preheat your oven to 325°F (163°C).

Combine graham cracker crumbs, sugar, melted butter, and pink food coloring in a bowl until evenly mixed.

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it out.

Bake for 8–10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

Beat cream cheese and sugar together on medium speed until smooth and creamy (about 2–3 minutes).

Add eggs one at a time, mixing on low speed after each addition.

Mix in sour cream, vanilla extract, raspberry extract (if using), and flour.

Fold in the raspberry puree and adjust the pink color with food coloring to achieve the desired shade.

3. Assemble and Bake:

Pour the cheesecake filling over the cooled crust.

Place the springform pan in a larger baking dish. Fill the larger dish with hot water halfway up the sides of the springform pan (water bath method).

Bake for 60–70 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Remove from the oven, and refrigerate for at least 6 hours or overnight.

4. Make the Raspberry Topping:

In a small saucepan, combine raspberry jam, lemon juice, and water. Heat over medium-low heat until smooth and pourable.

Remove from heat and allow to cool slightly before spreading on the cheesecake.

Arrange fresh raspberries on top for a decorative touch.

5. Decorate and Serve:

Once the cheesecake is fully chilled, remove the springform ring.

Garnish with white chocolate curls, edible flowers, or additional fresh raspberries.

Slice and serve chilled for the ultimate pink velvet experience!