Description
A decadent and visually stunning dessert, this Pink Velvet Raspberry Cheesecake combines the smoothness of cheesecake with the vibrant flavors of raspberry and a hint of chocolate.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 tablespoons raspberry puree
- A few drops of pink food coloring
- For the raspberry topping:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- For the crust: In a medium bowl, combine chocolate graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.
- For the cheesecake filling: In a large mixing bowl, beat cream cheese and sugar with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and flour until just combined. Stir in raspberry puree and pink food coloring until the mixture has a uniform pink color.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until the center is set and the edges are lightly browned.
- Allow the cheesecake to cool in the oven with the door ajar for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- For the raspberry topping: In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- Allow the topping to cool completely before spreading it over the chilled cheesecake.
- Remove the cheesecake from the springform pan, slice, and serve.
Notes
For a smoother texture, ensure all ingredients are at room temperature before starting. This cheesecake pairs beautifully with a dollop of whipped cream or a side of fresh mint leaves.