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Pink Velvet Raspberry Cheesecake Recipe

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4.9 from 99 reviews

This Pink Velvet Raspberry Cheesecake combines a rich and creamy cream cheese layer with vibrant raspberry purée and a pink velvet cake base for a visually stunning and delicious dessert. With a buttery graham cracker crust and delicate raspberry flavor, this cheesecake is perfect for special occasions or a fancy treat.

Ingredients

Crust and Base

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1 cup pink velvet cake crumbs or 1 thin layer (baked and cooled)

Cheesecake Filling

  • 16 ounces full-fat cream cheese (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3/4 cup raspberry purée (strained if desired)
  • A few drops pink food coloring (optional)

Topping

  • 1 cup whipped cream
  • 1/2 cup fresh raspberries

Instructions

  1. Preheat and prepare pan: Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ease removal.
  2. Make crust: Mix the graham cracker crumbs with melted butter thoroughly, then press evenly into the bottom of the springform pan. Chill this crust while preparing other layers so it firms up.
  3. Add cake layer: Place the pink velvet cake crumbs or a thin baked pink velvet cake layer gently over the chilled crust. Press down slightly to ensure it is level and adheres well.
  4. Prepare cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy without lumps, ensuring a silky texture for the cheesecake.
  5. Add sugar and eggs: Mix in the granulated sugar until well combined. Add the eggs one at a time, mixing gently after each addition to maintain a smooth batter without overbeating.
  6. Add flavorings and stabilizers: Stir in the vanilla extract, all-purpose flour, and heavy cream until incorporated evenly into the cream cheese mixture.
  7. Add raspberry purée and color: Gently fold in the raspberry purée, ensuring an even pink color and fruity flavor throughout. Add a few drops of pink food coloring if you want a more vibrant color.
  8. Assemble cheesecake: Pour the cheesecake filling over the pink velvet cake layer in the springform pan, smoothing the top. Tap lightly on the counter to remove any trapped air bubbles for an even texture.
  9. Prepare water bath and bake: Wrap the springform pan in foil to prevent leaks, then place it inside a larger pan filled halfway with hot water (water bath). Bake in the preheated oven for 55 to 70 minutes until the center jiggles slightly when nudged, indicating it’s set but still creamy inside.
  10. Cool gradually: Turn off the oven and crack the door open, letting the cheesecake sit inside for 30 minutes to cool gradually and avoid cracks.
  11. Chill: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Then refrigerate for at least 6 hours or preferably overnight to set completely and develop flavors.
  12. Decorate and serve: Before serving, top the cheesecake with whipped cream and garnish with fresh raspberries for a fresh, elegant finish.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the batter.
  • Using a water bath helps prevent cracking and ensures even baking.
  • Straining raspberry purée removes seeds for a smoother texture.
  • Letting the cheesecake chill overnight enhances the flavor and texture.
  • The optional food coloring intensifies the pink hue but is not necessary if your raspberry purée and cake crumbs provide sufficient color.

Find it online: https://dishesbydaisy.com/pink-velvet-raspberry-cheesecake-recipe/