Why You’ll Love This Recipe
- Visually stunning: The pink velvet cheesecake paired with the vibrant raspberry swirl is show-stopping.
- Balanced flavors: The creamy richness of the cheesecake is complemented by the tangy raspberry swirl.
- Perfect for any occasion: Whether it’s Valentine’s Day, birthdays, or a dinner party, this dessert impresses every time.
- Customizable: Add your favorite garnishes or adjust the sweetness and color to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- graham cracker crumbs
- granulated sugar
- unsalted butter, melted
For the Pink Velvet Cheesecake Filling:
- cream cheese, softened
- granulated sugar
- vanilla extract
- large eggs
- sour cream
- all-purpose flour
- buttermilk
- pink food coloring (gel preferred)
For the Raspberry Swirl:
- fresh or frozen raspberries
- granulated sugar
- lemon juice
For Garnish:
- fresh raspberries
- whipped cream
- white chocolate shavings (optional)
Directions
1. Prepare the Raspberry Swirl:
- Cook the raspberries with sugar and lemon juice over medium heat until the mixture thickens.
- Blend until smooth, strain to remove seeds, and set aside to cool.
2. Prepare the Crust:
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until moistened.
- Press the mixture firmly into the bottom of the pan and bake for 8-10 minutes. Let cool.
3. Make the Pink Velvet Cheesecake Filling:
- Beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, sour cream, and buttermilk until smooth.
- Mix in the flour until just combined.
- Add pink food coloring, adjusting to your desired shade.
4. Assemble the Cheesecake:
- Pour the filling into the prepared crust, smoothing the top.
- Add spoonfuls of raspberry sauce on top and swirl with a toothpick or skewer for a marbled effect.
5. Bake the Cheesecake:
- Bake for 55-65 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Garnish and Serve:
- Top with fresh raspberries, whipped cream, and optional white chocolate shavings.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Cooling & Chilling Time: 5+ hours
Variations
- Crust alternatives: Swap graham crackers with Oreo crumbs or digestive biscuits.
- Fruit swirl: Replace raspberries with strawberries, blueberries, or blackberries for a different flavor.
- Gluten-free: Use gluten-free graham crackers and all-purpose gluten-free flour.
- Color variations: Experiment with pastel colors for different themes.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze slices individually wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight.
- Reheating: Cheesecake is best served cold, but you can let it sit at room temperature for 20 minutes before serving.
FAQs
1. Can I use store-bought raspberry sauce?
Yes, but homemade ensures a fresher, tangier flavor.
2. How do I avoid cracks in my cheesecake?
Bake at a low temperature, avoid overmixing, and cool gradually in the oven.
3. Can I skip the food coloring?
Absolutely. The cheesecake will taste just as delicious without the pink hue.
4. Do I have to use a springform pan?
A springform pan is best, but you can use a deep pie dish if needed.
5. Can I make this cheesecake in advance?
Yes, it’s even better when made a day ahead, as the flavors develop in the fridge.
6. How do I test if the cheesecake is done?
Gently jiggle the pan; the center should be slightly wobbly but set.
7. Can I use frozen raspberries?
Yes, but thaw and drain them before cooking.
8. What type of cream cheese is best?
Full-fat cream cheese works best for a rich, creamy texture.
9. Can I double the recipe?
Yes, but use a larger pan or divide the batter into two pans.
10. How do I cleanly slice the cheesecake?
Use a sharp knife dipped in hot water and wipe clean between slices.
Conclusion
Pink Velvet Raspberry Cheesecake is an elegant dessert that’s as delightful to look at as it is to eat. Its creamy texture, vibrant colors, and rich flavor make it perfect for any celebration. Whether you’re baking for a loved one or treating yourself, this cheesecake is sure to impress!
Pink Velvet Raspberry Cheesecake
- Total Time: 6.5 hours
- Yield: 10–12 slices
- Diet: Vegetarian
Description
Pink Velvet Raspberry Cheesecake is a stunning and indulgent dessert featuring a creamy pink velvet cheesecake filling swirled with tangy raspberry sauce, all atop a buttery graham cracker crust. Perfect for Valentine’s Day, birthdays, or dinner parties, this visually striking treat is a showstopper in both flavor and presentation.
Ingredients
- Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
- Pink Velvet Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Large eggs
- Sour cream
- All-purpose flour
- Buttermilk
- Pink food coloring (gel preferred)
- Raspberry Swirl:
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
- Garnish (Optional):
- Fresh raspberries
- Whipped cream
- White chocolate shavings
Instructions
- Prepare Raspberry Swirl:
- Simmer raspberries, sugar, and lemon juice until thickened.
- Blend, strain seeds, and let cool.
- Make the Crust:
- Preheat oven to 325°F (165°C).
- Combine graham cracker crumbs, sugar, and melted butter; press into a greased 9-inch springform pan.
- Bake for 8–10 minutes. Cool.
- Prepare Cheesecake Filling:
- Beat softened cream cheese with sugar until smooth.
- Mix in eggs one at a time, then vanilla, sour cream, buttermilk, and flour.
- Adjust pink food coloring to achieve desired shade.
- Assemble Cheesecake:
- Pour filling over cooled crust.
- Add spoonfuls of raspberry swirl on top; use a skewer to create a marbled effect.
- Bake:
- Bake for 55–65 minutes, until center is set but slightly jiggly.
- Cool in oven with door cracked for 1 hour. Refrigerate for 4+ hours or overnight.
- Garnish and Serve:
- Top with fresh raspberries, whipped cream, and optional white chocolate shavings.
Notes
- For a different swirl, substitute raspberries with strawberries, blueberries, or blackberries.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Cheesecake is best chilled but can be served at room temperature.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
