Description
Silky, creamy cheesecake meets pink velvet perfection, topped with luscious raspberry glaze and fresh berries for an elegant finish.
Ingredients
Scale
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 1 cup pink velvet cake crumbs (or red velvet crumbs + pink coloring)
- 1 cup raspberry purée or preserves
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Graham cracker crust (pre-baked)
- Fresh raspberries & whipped cream for garnish
Instructions
- Preheat oven to 325°F and prepare graham cracker crust in a springform pan.
- Beat cream cheese, sugar, and vanilla until smooth. Add sour cream and mix well.
- Add eggs one at a time, mixing just until combined.
- Fold in pink velvet crumbs for a soft blush color. Pour batter into crust.
- Bake in a water bath for 60–70 minutes until center is just set.
- Cool completely, then spread raspberry purée or glaze on top and chill for 4 hours.
- Garnish with whipped cream swirls and fresh raspberries before serving.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chilling the cheesecake for at least 4 hours enhances the flavor and texture.
- Use fresh raspberries for garnish to add a pop of color and freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg