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Irresistibly Creamy Pink Velvet Raspberry Cheesecake Recipe

Pink Velvet Raspberry Cheesecake
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Experience the delightful taste of Pink Velvet Raspberry Cheesecake, a creamy dessert that brings elegance to any occasion.

Ingredients

Scale
  • 1 ½ cups chocolate cookie crumbs
  • ½ cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups raspberries (fresh or frozen)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • Red food coloring (optional)

Instructions

  1. Preheat oven: Begin by preheating your oven to 325°F (160°C).
  2. Prepare the crust: In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Beat the filling: In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  4. Add eggs: Gradually beat in the large eggs, one at a time.
  5. Fold in ingredients: Gently fold in the raspberries, vanilla extract, heavy cream, and optional red food coloring.
  6. Pour the filling: Carefully pour the raspberry mixture over the prepared crust.
  7. Bake to perfection: Bake for 55-60 minutes until edges are set and center is slightly jiggly.
  8. Cool down: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
  9. Chill in fridge: Refrigerate the cheesecake for at least 4 hours or overnight.

Notes

  • Soften Cream Cheese: Fully softened for a smooth filling.
  • Avoid Overmixing: Mix just until combined to maintain texture.
  • Cool Slowly: Gradually cooling helps prevent cracks.
  • Precise Baking Time: Watch closely towards the end of baking.
  • Chill for Flavor: Refrigerate for at least 4 hours for enhanced flavor.

Nutrition

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