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Creamy Pink Velvet Raspberry Cheesecake

Indulge in Creamy Pink Velvet Raspberry Cheesecake Bliss

A delicious Creamy Pink Velvet Raspberry Cheesecake that combines the sweetness of raspberries with a velvety texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 6 hours
Total Time 7 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Crackers or Digestive Biscuits Crushed
  • 0.5 cups Unsalted Butter Melted
  • 0.25 cups Granulated Sugar For sweetness
Filling
  • 16 oz Cream Cheese Softened
  • 0.75 cups Raspberry Puree Thawed frozen raspberries
  • 1 tbsp Vanilla Extract Pure extract preferred
  • 0.5 cups Cornstarch To stabilize
  • 3 large Eggs Added one at a time
  • 1 cup Heavy Cream Optional for richness
  • 5 drops Pink Food Coloring Optional for color
Glaze
  • 0.5 cups Raspberry Puree Simmered until thickened
  • 0.25 cups Granulated Sugar Adjust for sweetness
  • 1 tbsp Cornstarch For thickening

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • small saucepan
  • Whisk
  • Measuring Cups and Spoons

Method
 

Crust Preparation
  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar until well mixed. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden, then cool.
Filling Preparation
  1. Lower oven temperature to 325°F (163°C). Beat cream cheese until smooth. Gradually add sugar, then fold in raspberry puree, vanilla, and cornstarch.
Incorporate Eggs
  1. Add eggs one at a time, mixing on low speed. Optionally add pink food coloring and ensure even distribution.
Baking
  1. Pour filling over cooled crust. Wrap pan with foil and place in a larger pan filled with hot water. Bake for 55-65 minutes, until edges are set with a slight jiggle in the center.
Raspberry Glaze Preparation
  1. While cooling, mix raspberry puree, sugar, and cornstarch in a saucepan. Stir over medium heat until thickened (5-7 minutes). Cool to room temperature.
Chill and Serve
  1. Refrigerate cheesecake for at least 6 hours. Serve with raspberry glaze, whipped cream, and fresh raspberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

Avoid overmixing eggs; chill overnight for best flavor and texture. Use a water bath to prevent cracks.

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