Description
A stunning pink velvet cheesecake with a raspberry swirl, combining creamy cheesecake with a vibrant raspberry flavor and a buttery graham cracker crust.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon pink food coloring (gel preferred)
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Let cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well after each. Stir in sour cream and flour. Add pink food coloring until desired shade is reached.
- Pour filling over the cooled crust. Drop spoonfuls of raspberry sauce on top and swirl with a knife.
- Bake for 50-60 minutes until edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let cool inside for 1 hour. Chill in the fridge for at least 4 hours before serving.
Notes
For a deeper pink color, add more food coloring. Fresh raspberries can be substituted with frozen. Store leftovers covered in the fridge for up to 5 days.