Description
This Pink Velvet Raspberry Cheesecake is a stunning dessert that blends the rich creaminess of cheesecake with a pink velvet twist and bright raspberry topping. It’s a perfect showstopper for special occasions, combining flavor, texture, and color in every bite. Great for cheesecake lovers and raspberry dessert fans alike.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
½ cup sour cream
¼ cup heavy cream
2 teaspoons vanilla extract
1 tablespoon cocoa powder
Pink food coloring, as needed
3 large eggs
1 cup fresh raspberries
½ cup raspberry jam or preserves
Instructions
1. Combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press into a springform pan and refrigerate.
2. Beat softened cream cheese and sugar until smooth. Add sour cream, heavy cream, vanilla, cocoa powder, and food coloring. Mix well.
3. Add eggs one at a time, mixing just until incorporated. Do not overmix.
4. Pour filling over the crust. Bake in a water bath at 325°F for 55–65 minutes, or until the center is just slightly jiggly.
5. Turn off the oven, crack the door, and allow the cheesecake to cool inside. Then remove and cool to room temperature.
6. Chill in the fridge for at least 4 hours or overnight.
7. Before serving, top with raspberry jam and fresh raspberries. Slice and enjoy!
Notes
Use full-fat block cream cheese for best texture.
Do not skip the water bath—this prevents cracking.
Let the cheesecake fully chill before slicing for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg