Pink Velvet Raspberry Cheesecake
Treat yourself to a luscious pink velvet cheesecake bursting with raspberry goodness! This dessert will dazzle your taste buds and impress your guests.
Ingredients:
1/2 cup unsalted butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
2 tablespoons raspberry puree, strained
1 cup sour cream
1 teaspoon vanilla extract
24 oz cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 cup heavy cream
2 large eggs
1/2 cup fresh raspberries, mashed
2 tablespoons powdered sugar
1 teaspoon lemon juice
1 teaspoon red food coloring optional
Instructions:
1. Prepare the crust: Preheat your oven to 325F 165C. In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10-12 minutes until set, then take it out and let it cool.
2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy. Gradually add 1 1/2 cups granulated sugar and 1 teaspoon vanilla extract, stirring to combine. Next, add the eggs one at a time, mixing well after each addition. Then, sprinkle in 1/4 cup all-purpose flour and blend until smooth. Finally, pour in 1/2 cup heavy cream and stir until everything is evenly mixed.
3. Prepare the raspberry swirl: In a separate small bowl, combine the mashed fresh raspberries, 2 tablespoons powdered sugar, and 1 teaspoon lemon juice. Strain the mixture through a fine mesh sieve to remove any seeds, resulting in a smooth raspberry puree.
4. Assemble the cheesecake: Pour half of the cheesecake batter into the cooled crust. Gently drizzle some of the raspberry puree over the batter and use a knife to swirl it together. Next, pour in the remaining cheesecake batter and top with the rest of the raspberry puree, swirling once more for a pretty effect. If youre using red food coloring for a pink tint, stir it into the batter at this stage.
5. Bake the cheesecake: Place the cheesecake in the oven and bake for 45-50 minutes. The edges should be set, while the center remains slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. Once cooled, transfer it to the fridge and chill for at least 4 hours or overnight for the best results.
6. Serve and enjoy: Carefully remove the cheesecake from the springform pan. Slice into pieces, serve, and indulge in this rich and velvety raspberry delight! For an extra touch, garnish with fresh raspberries or whipped cream.
Nutritional Information: Each slice contains approximately 350 calories, 25g fat, 30g carbs, and 5g protein values may vary based on serving size and specific ingredients used.
Time: Preparation time: 30 minutes Cooking time: 50 minutes