Description
Indulge in this enchanting Pink Velvet Raspberry Cheesecake, where creamy cheesecake meets vibrant raspberries in a stunning dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, room temperature
- ½ cup sour cream
- ¾ cup granulated sugar
- 1 cup fresh raspberries
- A few drops of pink food coloring
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until mixed thoroughly.
- Press the mixture firmly into the bottom of a springform pan to create an even layer.
- Bake for 10 minutes until golden and set. Allow to cool.
- In a large mixing bowl, beat the room temperature cream cheese until smooth.
- Gradually add sour cream and granulated sugar; blend until completely smooth.
- Gently fold in fresh raspberries and pink food coloring until evenly distributed.
- In a separate bowl, whip heavy cream until stiff peaks form; carefully fold this whipped cream into the raspberry mixture until well incorporated.
- Pour the filling over the cooled crust and smooth out with a spatula.
- Bake for about 50-60 minutes or until set but slightly wobbly in the center.
- Cool at room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 350
- Sugar: 21g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Ensure your cream cheese is at room temperature for easy blending. Feel free to substitute raspberries with strawberries or blueberries for a different flavor twist. Garnish each slice with extra raspberries before serving for added flair.