Pink Velvet Raspberry Cheesecake – A Delicate Blend of Creamy and Fruity!
Elevate your dessert game with this stunning pink velvet raspberry cheesecake thats as delightful to taste as it is to look at!
Ingredients:
– 2 cups crushed graham crackers or vanilla wafers
– 1 cup sour cream room temperature
– 3 8 oz packages cream cheese, softened
– 3 large eggs room temperature
– 1 cup granulated sugar
– A few drops of pink food coloring
– cup raspberry puree strained to remove seeds
– 2 tbsp all-purpose flour
– 1 tsp raspberry extract optional
– 6 tbsp unsalted butter, melted
– 1 cup fresh raspberries for garnish
– cup raspberry jam
– 1 tbsp lemon juice
– 1 tbsp water
Instructions:
1. Begin by preheating your oven to 325F 163C.
2. In a mixing bowl, combine the crushed graham crackers or vanilla wafers with melted butter and a sprinkle of pink food coloring, ensuring everything is mixed thoroughly. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake the crust for 810 minutes, then set aside to cool.
3. While the crust is cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy approximately 23 minutes.
4. Add the eggs to the mixture one at a time, mixing on low speed after each addition to ensure they are fully incorporated.
5. Next, gently mix in the sour cream, vanilla extract, raspberry extract if using, and flour until well combined.
6. Carefully fold in the raspberry puree, and adjust the pink color to your liking with food coloring.
7. Pour the creamy cheesecake filling over the cooled pink velvet crust.
8. For baking, place the springform pan into a larger baking dish. Add hot water to the outer dish until it reaches halfway up the side of the springform pan, creating a water bath. Bake for 6070 minutes, or until the edges are set and the center has a slight jiggle.
9. After baking, turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour.
10. Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to firm up.
11. To prepare the raspberry topping, combine raspberry jam, lemon juice, and water in a small saucepan over medium-low heat. Stir until the mixture is smooth and pourable, then let it cool slightly before spreading over the chilled cheesecake.
12. Finally, top the cheesecake with fresh raspberries for decoration, and slice to serve. Enjoy your beautiful pink velvet raspberry cheesecake chilled for the ultimate indulgence!
Nutritional Information: This dessert contains an estimated 325 calories per slice, with significant sources of calcium, protein, and antioxidants from the raspberries.
Time: Preparation time: 30 minutes Cooking time: 60-70 minutes Chilling time: 6 hours or overnight