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Pink Velvet Raspberry Cheesecake Recipe

Pink Velvet Raspberry Cheesecake Recipe
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★★★★★

5 from 4 reviews

This Pink Velvet Raspberry Cheesecake combines the rich, creamy texture of classic cheesecake with a vibrant pink velvet cake layer and a luscious raspberry swirl. Perfect for special occasions or a delightful dessert, it features a graham cracker crust, a smooth cream cheese filling infused with raspberry purée, and is elegantly topped with whipped cream and fresh raspberries.

Ingredients

Scale

Crust and Cake Layer

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

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 and Garnish

  • 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 facilitate easy removal.
  2. Make the Crust: Mix graham cracker crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of the prepared pan. Place it in the refrigerator to chill while preparing the next layers.
  3. Add Pink Velvet Cake Layer: Gently place the pink velvet cake layer or the cake crumbs evenly over the chilled crust. Press slightly to level it out, creating a distinct layer beneath the cheesecake filling.
  4. Beat Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer until it is smooth and creamy, ensuring no lumps remain.
  5. Add Sugar and Eggs: Gradually add the granulated sugar and mix well. Then, add the eggs one at a time, mixing gently after each addition to incorporate without overbeating.
  6. Incorporate Flavorings and Flour: Stir in the vanilla extract, all-purpose flour, and heavy cream until the mixture is smooth and fully combined.
  7. Fold in Raspberry Purée: Carefully fold the raspberry purée into the cheesecake batter; add a few drops of pink food coloring if desired, to enhance the pink hue.
  8. Assemble Cheesecake: Pour the cheesecake filling evenly over the pink velvet cake layer in the springform pan. Lightly tap the pan on the counter to release any trapped air bubbles.
  9. Bake in Water Bath: Wrap the outside of the pan in foil to prevent leaks. Place the pan in a larger baking dish or roasting pan filled with hot water to create a water bath. Bake for 55–70 minutes, or until the cheesecake’s center gently jiggles when nudged.
  10. Initial Cooling: Turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually and prevent cracking.
  11. Final Cooling and Chill: Remove the cheesecake from the oven, cool it to room temperature, then refrigerate for at least 6 hours or preferably overnight to fully set and develop flavors.
  12. Decorate and Serve: Before serving, spread or pipe whipped cream over the top and garnish with fresh raspberries for an elegant finish.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth batter and avoid lumps.
  • Straining the raspberry purée helps to remove seeds for a smoother texture in the cheesecake.
  • Using a water bath while baking helps to prevent cracking and gives a creamy texture.
  • Allow the cheesecake to chill thoroughly for the best slicing consistency.
  • Pink food coloring is optional and can be adjusted to achieve the desired pink shade.

Nutrition

Keywords: Pink Velvet Cheesecake, Raspberry Cheesecake, Dessert, Baked Cheesecake, Springform Pan, Cream Cheese Dessert

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