Description
Indulge in a slice of Pink Velvet Raspberry Cheesecake, a dessert that marries creamy cheesecake with the tart sweetness of fresh raspberries. This visually stunning treat features a buttery graham cracker crust and a delightful pink hue that is perfect for any celebration or cozy night in. Easy to make and utterly delicious, this cheesecake will impress family and friends alike.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 cup fresh raspberries
- 3 large eggs, at room temperature
- 2 tsp pink food coloring
Instructions
- 1. **Prepare the Crust**: Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers and melted butter. Press into the bottom of a springform pan.
- 2. **Bake the Crust**: Bake for 10 minutes until golden brown. Let cool.
- 3. **Make the Filling**: Beat cream cheese until smooth. Gradually add sugar, then sour cream, mixing well.
- 4. **Add Eggs and Raspberries**: Incorporate eggs one at a time, then gently fold in raspberries.
- 5. **Add Color and Pour**: Mix in pink food coloring until you reach desired shade. Pour filling into cooled crust.
- 6. **Bake and Cool**: Bake for 50-60 minutes until set but slightly jiggly in center. Cool in the oven with door ajar for an hour before refrigerating.
- 7. **Chill Before Serving**: Refrigerate for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg