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Pink Velvet Raspberry Cheesecake Recipe

Pink Velvet Raspberry Cheesecake Recipe
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★★★★★

5 from 5 reviews

This Pink Velvet Raspberry Cheesecake features a luscious chocolate cookie crust paired with a creamy, tangy raspberry-infused cheesecake filling. Lightly tinted with red food coloring for a beautiful pink hue, this dessert is perfect for special occasions or a decadent treat.

Ingredients

Scale

Crust

  • 2 cups chocolate cookie crumbs
  • 1/2 cup unsalted butter, melted

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup raspberries (fresh or frozen)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • Red food coloring (optional, a few drops)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect temperature for baking the cheesecake evenly.
  2. Prepare Crust: In a bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  3. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. This helps incorporate air and maintain a smooth texture in the cheesecake.
  5. Incorporate Raspberries and Flavorings: Gently fold in the raspberries, vanilla extract, heavy cream, and if desired, a few drops of red food coloring to achieve the classic pink velvet tone. Take care to not overmix to keep some raspberry texture.
  6. Assemble: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface.
  7. Bake: Bake in the preheated oven for 55 to 60 minutes until the edges are set but the center is slightly jiggly, indicating the cheesecake is just the right consistency.
  8. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and allow gradual cooling.
  9. Chill: Remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours, preferably overnight, to let it fully set and flavors meld before serving.

Notes

  • If using frozen raspberries, thaw and drain excess juice before adding to the filling to prevent watery cheesecake.
  • Red food coloring is optional but recommended for the classic pink velvet appearance.
  • For a firmer crust, you can chill the crust in the refrigerator for 15 minutes before adding the filling.
  • Use a water bath during baking to reduce cracking if desired.
  • Remove cheesecake from the springform pan carefully after chilling to preserve the crust integrity.

Nutrition

Keywords: pink velvet cheesecake, raspberry cheesecake, chocolate cookie crust, raspberry dessert, creamy cheesecake, springform pan dessert

Find it online: https://flavorsbymaya.com/pink-velvet-raspberry-cheesecake-recipe/