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Luxurious Pink Velvet Raspberry Cheesecake Recipe

Luxurious Pink Velvet Raspberry Cheesecake Recipe
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★★★★★

5.1 from 21 reviews

This Luxurious Pink Velvet Raspberry Cheesecake combines a buttery graham cracker crust with a creamy, vibrant pink raspberry-infused cream cheese filling. Finished with a luscious raspberry topping and fresh whipped cream, it’s a stunning dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs (or digestive biscuits, crushed)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

Filling

  • 3 (8 oz) blocks cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • A few drops of pink food coloring (optional)

Raspberry Topping

  • 1/2 cup raspberry puree
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 2 tbsp water

Garnish

  • 1 cup whipped cream
  • Fresh raspberries

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 3/4 cup granulated sugar and continue to blend until well combined. Add eggs one at a time, blending after each addition. Stir in raspberry puree, heavy cream, cornstarch, vanilla extract, and pink food coloring if using, mixing until the batter is smooth and evenly colored.
  3. Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 45-50 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
  4. Prepare the Raspberry Topping: In a small saucepan, combine 1/2 cup raspberry puree, 2 tablespoons granulated sugar, 1 teaspoon cornstarch, and 2 tablespoons water. Heat over medium heat, stirring continuously until the mixture thickens. Remove from heat and let cool slightly.
  5. Top the Cheesecake: Once the cheesecake has cooled from baking, carefully spoon the slightly cooled raspberry topping over the surface, creating an even layer.
  6. Chill the Cheesecake: Refrigerate the cheesecake for at least 6 hours or overnight to allow it to set completely and develop flavors.
  7. Garnish and Serve: Before serving, spread or pipe whipped cream over the top and decorate with fresh raspberries for an elegant presentation. Slice and enjoy your luxurious Pink Velvet Raspberry Cheesecake!

Notes

  • For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
  • Strain the raspberry puree to remove seeds for a smoother filling and topping.
  • You can substitute graham cracker crumbs with digestive biscuits or similar cookies.
  • Adding a few drops of pink food coloring is optional but enhances the vibrant pink color.
  • Allow the cheesecake to chill thoroughly to ensure it sets well and slices cleanly.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: pink velvet cheesecake, raspberry cheesecake, raspberry dessert, creamy cheesecake, berry dessert, springform cheesecake, holiday dessert

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