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Luxurious Pink Velvet Raspberry Cheesecake Delight

A visually stunning and delicious cheesecake that combines raspberry and classic cheesecake flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs for crunch
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling
  • 2 packages cream cheese 8-ounce, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream for creaminess
  • ½ cup raspberry puree fresh or frozen
  • 2 tablespoons all-purpose flour
  • a few drops pink food coloring for color
For the Raspberry Topping
  • 1 cup fresh raspberries
  • ¼ cup raspberry jam

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.
Making the Filling
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add in the sugar and vanilla; mix until combined.
  3. Add the eggs one at a time, mixing gently to maintain the light texture.
  4. Incorporate the sour cream and then fold in the raspberry puree.
  5. Add flour and pink food coloring until you achieve the desired color.
Baking and Cooling
  1. Pour the batter over the cooled crust and smooth the top.
  2. Bake for about 50-60 minutes or until the edges are set, but the center still jiggles slightly.
  3. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for about an hour.
Chilling and Serving
  1. Transfer the cheesecake to the fridge for at least 4 hours or overnight.
  2. Top with fresh raspberries and a drizzle of raspberry jam before serving.

Notes

For added crunch, try adding finely chopped nuts or chocolate chips to the crust. Use fresh raspberries when in season, or quality frozen ones to save time. Patience is key when chilling the cheesecake for best flavor and texture.