Go Back
–+ servings
Pink Velvet Raspberry Cheesecake

Indulge in Pink Velvet Raspberry Cheesecake Bliss

This Pink Velvet Raspberry Cheesecake blends rich cream cheese with bursts of fresh raspberries, creating a crowd-pleasing dessert perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs These give a sweet and crunchy base to the cheesecake.
  • 6 tablespoons melted butter This binds the crumbs together and adds rich flavor.
For the Cheesecake Filling
  • 24 ounces cream cheese Make sure it’s at room temperature for a smooth, luscious texture.
  • 1 cup granulated sugar This sweetens the filling, balancing the tang of the raspberries.
  • 3 large eggs They help set the cheesecake, creating a creamy consistency.
  • 1 cup sour cream Adds tanginess and moisture to the filling.
  • 1 teaspoon vanilla extract For a hint of warm flavor that complements the raspberries.
  • 0.5 cup heavy cream This enriches the filling, giving it a luxurious mouthfeel.
  • 1 cup fresh or thawed raspberries The star ingredient that brings a burst of freshness and color.
  • 1 cup pink velvet cake crumbs or cake layer These add a delightful twist to the classic cheesecake, making it quite special.
For the Glaze and Decoration
  • 1 cup gelatin or raspberry glaze Use gelatin for a firmer topping or a glaze for a glossy finish.
  • 0.5 cup whipped cream Perfect for decoration to add a light, airy touch.
  • 1 cup fresh raspberries These make beautiful garnishes that enhance presentation and flavor.

Equipment

  • Springform pan
  • mixing bowl
  • Electric Mixer
  • Roasting pan
  • parchment paper
  • Aluminum foil

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and prepare the springform pan with parchment paper and aluminum foil.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of the prepared pan. Bake for 8-10 minutes.
  3. Beat the cream cheese until smooth, gradually add sugar, then add eggs one at a time followed by sour cream, vanilla extract, and heavy cream.
  4. Gently fold in raspberries and pink velvet cake crumbs, being careful not to overmix.
  5. Pour the filling over the cooled crust and bake in a water bath for 60-70 minutes or until edges are set.
  6. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 6 hours.
  7. Once chilled, add raspberry glaze or gelatin on top and decorate with whipped cream and fresh raspberries.
  8. Slice and serve chilled for an impressive dessert experience.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Use room temperature ingredients for a smooth filling and employ the water bath method to prevent cracks. Chill overnight for best flavor.

Tried this recipe?

Let us know how it was!