Hey lovely readers! Have you ever found yourself in the middle of a bustling grocery store, only to suddenly crave something sweet and tangy, yet perfectly creamy? Well, that’s exactly what happened to me last week! With Valentine’s Day just around the corner, I wanted to create something as pretty as it is delicious. Enter: the Pink Velvet Raspberry Cheesecake. It’s a delightful twist on the classic, with its vibrant color and the punchy flavor of raspberries. Ready to dive in?

Ingredients

• 1 1/2 cups graham cracker crumbs: The perfect base for our cheesecake, offering a crunchy contrast to the creamy filling.
• 1/4 cup granulated sugar: Helps to sweeten the crust just right.
• 1/2 cup unsalted butter, melted: Binds the crust together while adding a rich flavor.
• 24 oz cream cheese, softened: The star of our cheesecake, providing that classic, smooth texture.
• 1 cup granulated sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese.
• 1 cup fresh raspberries: Bursts of tartness that are both mixed into the filling and used as a topping.
• 3 large eggs: Essential for setting the cheesecake filling and helping it rise.
• 2 tsp vanilla extract: Enhances the overall flavor, giving it a warm undertone.
• 1/4 cup heavy cream: Adds richness and a silky texture to the filling.
• Pink food coloring (optional): For that eye-catching pink velvet look!

Instructions

1. Preheat your oven to 325°F (163°C). This temp is perfect for a slow, even bake.
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to ensure an even, compact crust.
3. Bake the crust: Place the crust in the preheated oven for about 10 minutes. Let it cool while you prepare the filling.
4. Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing just until combined to avoid overbeating.
5. Add flavor and color: Gently fold in vanilla extract, heavy cream, and pink food coloring if desired. Stir in the raspberries carefully to keep them mostly intact.
6. Assemble the cheesecake: Pour the filling over the cooled crust, spreading it evenly. Pro tip: Tap the pan gently on the counter to release any air bubbles.
7. Bake: Place the cheesecake in the oven for about 50-60 minutes, or until the center is set but still slightly wobbly. Remember, cheesecake continues to set as it cools.