Indulge in Pink Velvet Raspberry Cheesecake Decadent Delight
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Author:souzanfood
Total Time:4 hours 30 minutes
Yield:12 servings 1x
Description
Savor the decadent delight of Pink Velvet Raspberry Cheesecake Experience rich flavors in every bite Your next dessert obsession awaits
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
3 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
2–3 tablespoons of raspberry puree (fresh or frozen)
Pink food coloring (optional)
Fresh raspberries (for garnish)
Whipped cream (for garnish)
Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press into a 9-inch springform pan and bake for 10 minutes. Let it cool.
In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, mix until combined. Add sour cream, then add eggs one at a time, mixing after each addition and scraping down the sides.
Stir in vanilla extract, raspberry puree, and food coloring (if using) until fully combined.
Pour the cream cheese filling over the cooled crust, spreading evenly with a spatula.
Reduce the oven temperature to 325°F (160°C) and bake for 60-70 minutes until the center is set but slightly jiggly. Turn off the oven and let it cool inside with the door cracked for an hour.
Cover and refrigerate for at least 4 hours or overnight to set.
Before serving, top with fresh raspberries and whipped cream. Garnish with mint leaves if desired.
