Description
A decadent Pink Velvet Raspberry Cheesecake with a creamy texture and vibrant raspberry flavor, perfect for special occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup raspberry puree
- 1 tbsp lemon juice
- Pink food coloring (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter, press into a springform pan.
- Bake crust for 10 minutes, then set aside to cool.
- Beat cream cheese and sugar until smooth.
- Add sour cream, eggs, and vanilla, mixing well.
- Stir in raspberry puree, lemon juice, and food coloring if using.
- Pour filling over the crust and smooth the top.
- Bake for 50-55 minutes until the center is set.
- Cool to room temperature, then refrigerate for at least 4 hours.
Notes
- Use fresh raspberries for the best flavor.
- Let cheesecake cool slowly to avoid cracks.
- Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pink velvet, raspberry cheesecake, dessert, homemade cheesecake