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Luxurious Pink Velvet Raspberry Cheesecake Delight

A decadent cheesecake with a velvety smooth cream cheese layer and tart fresh raspberries, all atop a buttery graham cracker crust, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
For the Cheesecake Filling
  • 16 ounces cream cheese, softened This is where the indulgence happens!
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup raspberry puree Fresh or frozen raspberries blended smooth.
  • Pink food coloring Optional, but adds a little drama!
For the Raspberry Topping
  • 1 cup fresh raspberries
  • ¼ cup powdered sugar
  • Mint leaves for garnish Optional, but very Instagrammable!

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until it's golden and fragrant. Set aside to cool.
  3. In a large bowl, beat the softened cream cheese and granulated sugar until fluffy. Add in the vanilla extract and mix until combined. Then, add the eggs one at a time, ensuring each is well mixed before adding the next.
  4. Stir in the sour cream and raspberry puree. Add a few drops of food coloring until your desired hue is achieved.
Baking
  1. Pour the cheesecake mixture over your cooled crust and smooth the top with a spatula. Bake for about 50-60 minutes or until the edges are set and the center has a slight jiggle.
  2. Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours, or preferably overnight.
Serving
  1. When ready to serve, toss fresh raspberries with powdered sugar to create a delightful syrup for drizzling on top.
  2. Carefully remove the sides of the springform pan. Top your cheesecake with the sweetened raspberries and garnish with mint leaves if desired. Slice, serve, and enjoy!

Notes

You can substitute raspberry puree with your favorite fruit jam. For a gluten-free version, swap out graham crackers with a gluten-free alternative. Store leftovers in the fridge in an airtight container for up to 4 days.