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Luxurious Pink Velvet Raspberry Cheesecake Recipe

Luxurious Pink Velvet Raspberry Cheesecake Recipe
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★★★★★

4.7 from 8 reviews

This Luxurious Pink Velvet Raspberry Cheesecake combines a buttery graham cracker crust with a creamy, vibrant pink cream cheese filling infused with fresh raspberry puree. Topped with a delicate raspberry glaze, whipped cream, and fresh raspberries, this decadent dessert is perfect for special occasions or an elegant treat.

Ingredients

Scale

For the Crust

  • 2 cups graham cracker crumbs (or digestive biscuits, crushed)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cheesecake Filling

  • 3 (8 oz) blocks cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • A few drops of pink food coloring (optional)

For the Raspberry Glaze

  • 1/2 cup raspberry puree
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 2 tbsp water

For Garnish

  • 1 cup whipped cream
  • Fresh raspberries

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until the mixture is well blended and resembles wet sand. Press this mixture firmly into the bottom of a springform pan, ensuring an even layer. Bake for 10 minutes, then remove and let it cool.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the raspberry puree, heavy cream, cornstarch, vanilla extract, and a few drops of pink food coloring if desired, until the mixture is fully combined and smooth.
  3. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake at 350°F (175°C) for 50-60 minutes or until the center is just set but still slightly jiggly. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
  4. Prepare the Raspberry Glaze: In a small saucepan over medium heat, combine 1/2 cup raspberry puree, 2 tablespoons sugar, 1 teaspoon cornstarch, and 2 tablespoons water. Stir continuously until the mixture thickens, about 3-5 minutes. Remove from heat and allow to cool slightly.
  5. Assemble and Chill: Once the cheesecake has cooled to room temperature, pour the raspberry glaze evenly over the top. Refrigerate the cheesecake for at least 6 hours or overnight to set properly.
  6. Garnish and Serve: Before serving, garnish the cheesecake with whipped cream and fresh raspberries for a beautiful presentation and added freshness.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • To avoid overbaking, check the cheesecake at 50 minutes; it should still have a slight jiggle in the center.
  • Use fresh or frozen raspberries for the puree, but thaw frozen berries completely before blending.
  • For a gluten-free option, use gluten-free graham cracker crumbs.
  • Adding a few drops of pink food coloring enhances the vibrant pink color but is optional as raspberries provide natural color.
  • Letting the cheesecake cool gradually in the oven helps prevent cracking on the surface.

Nutrition

Keywords: Pink Velvet Raspberry Cheesecake, Raspberry Cheesecake, Velvet Cheesecake, Cream Cheese Dessert, Elegant Dessert, Berry Cheesecake

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