Pink Velvet Raspberry Cheesecake
Creamy Pink Velvet Raspberry Cheesecake with a velvety texture and fresh berry flavor. Perfect for special occasions!
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs about 15 full sheets
- 1/4 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
For the Raspberry Puree:
- 2 cups fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Cheesecake Filling:
- 4 8-oz packages full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/3 cup sour cream room temperature
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- Few drops of pink food coloring optional
- 3/4 cup strained raspberry puree
For the Topping:
- 1 cup fresh raspberries
- 2 tablespoons raspberry preserves
- 1 tablespoon water
Instructions
- Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into springform pan and bake at 350°F for 10 minutes.
- Make raspberry puree: Cook raspberries, sugar, and lemon juice until soft. Strain and cool.
- Prepare water bath: Wrap outside of springform pan with foil. Place in larger pan.
- Make filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time. Fold in raspberry puree and food coloring.
- Bake: Pour filling over crust. Add hot water to outer pan. Bake at 325°F for 70-75 minutes until edges are set but center jiggles slightly.
- Cool: Turn off oven and crack door open, leaving cheesecake inside for 1 hour. Refrigerate at least 6 hours.
- Top: Mix preserves with water. Arrange fresh raspberries on cheesecake and brush with glaze.
- Serve: Remove from springform pan and slice with warm knife.
Notes
Nutrition Information (Per Slice)
- Calories: 420
- Total Fat: 29g
- Saturated Fat: 16g
- Cholesterol: 125mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 27g
- Protein: 7g