Luxurious Pink Velvet Raspberry Cheesecake
Indulge in our luxurious pink velvet raspberry cheesecake, a delightful treat that combines creamy sweetness with vibrant raspberry flavor. With its stunning color and irresistible texture, this cheesecake makes a showstopping centerpiece for any celebration.
Equipment
- Springform Pan
- Electric Mixer
- Mixing Bowls
- Spatula
- Oven
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
Cheesecake Filling
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1 cup fresh raspberries
- pink food coloring adjust to desired color
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream and gently stir in the raspberries to avoid crushing them.
- Add a few drops of pink food coloring and mix until evenly blended.
- Pour the filling over the crust and smooth the top with a spatula.
- Bake for 50–60 minutes or until the center is just set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
- Cool completely, then refrigerate for at least 3–4 hours or overnight before serving.
Notes
For a fun variation, try adding a chocolate swirl or topping with whipped cream and extra raspberries. Always cool gradually to prevent cracks, and store covered in the refrigerator for up to 5 days.