Go Back
–+ servings
Pink Velvet Raspberry Cheesecake

Decadent Pink Velvet Raspberry Cheesecake That Wows!

This Pink Velvet Raspberry Cheesecake features vibrant raspberries and a silky cream cheese filling, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 6 hours
Total Time 7 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Crushed Graham Crackers Substitute with digestive biscuits or chocolate cookies for a different flavor.
  • 1/2 cup Melted Butter Binds the crust together, adding richness.
  • 1/4 cup Granulated Sugar Sweetens the crust.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat for best results.
  • 1 cup Granulated Sugar Sweetens the filling.
  • 1/2 cup Raspberry Puree Use thawed, drained frozen raspberries if fresh isn’t available.
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Cornstarch Stabilizes the filling.
  • 3 large Eggs Add them one at a time.
  • 1 drop Pink Food Coloring Optional, adjust to desired shade.
For the Toppings
  • 1 cup Whipped Cream For garnish.
  • 1 cup Fresh Raspberries For garnish.

Equipment

  • springform pan
  • Mixing bowl
  • electric mixer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and combine crushed graham crackers, melted butter, and granulated sugar. Press into the bottom of a springform pan and bake for 10 minutes until golden. Cool completely.
  2. Lower the oven to 325°F (163°C). Beat cream cheese until smooth, then add sugar, raspberry puree, vanilla, and cornstarch. Add eggs one at a time and mix gently. Optionally add pink food coloring.
  3. Pour the cheesecake filling over the cooled crust. Wrap the pan in foil and place in a larger dish with hot water. Bake for 55-65 minutes until edges are set. Cool in the oven for 1 hour.
  4. In a saucepan, combine raspberry puree, sugar, and cornstarch over medium heat, stirring until thickened (5-7 minutes). Cool slightly and pour over the cheesecake.
  5. Refrigerate the cheesecake for at least 6 hours, preferably overnight. Serve with whipped cream and fresh raspberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 800IUVitamin C: 5mgCalcium: 90mgIron: 1.5mg

Notes

Use fresh ingredients for the best flavor. Chill thoroughly for ideal texture. Watch baking time closely to avoid overbaking.

Tried this recipe?

Let us know how it was!