Description
Indulge in this luxurious Pink Velvet Raspberry Cheesecake, a stunning dessert with a creamy cheesecake filling, raspberry swirls, and a vibrant pink velvet base. Perfect for special occasions or a delightful treat.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 and 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
- For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup heavy cream
- Few drops pink food coloring
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- For the crust: Combine crushed graham crackers, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- For the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens. Strain and let cool.
- For the cheesecake filling: Beat cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and heavy cream. Add pink food coloring and mix until desired color is achieved.
- Pour half of the cheesecake filling over the crust. Spoon half of the raspberry mixture on top and swirl with a knife. Repeat with the remaining cheesecake filling and raspberry mixture.
- Bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For a more vibrant color, adjust the amount of pink food coloring as desired. Ensure the cheesecake is fully chilled for the best texture.