Description
Indulge in the luxurious and romantic flavors of Pink Velvet Raspberry Cheesecake. This decadent dessert features a creamy cheesecake filling infused with raspberry essence, nestled on a sweet graham cracker crust, and topped with a vibrant raspberry compote.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup raspberry purée, strained
- Red or pink food coloring (optional)
For the Raspberry Topping:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For Garnish:
- Whipped cream
- Fresh raspberries
- White chocolate curls (optional)
Instructions
- Preheat the oven: Heat to 325°F (160°C). Line and prepare the pan.
- Prepare the crust: Combine ingredients, press into pan, and bake.
- Make the filling: Beat cream cheese, add sugar, eggs, sour cream, extracts, raspberry purée, and coloring. Pour over crust.
- Bake: Place in water bath, bake until set. Cool and chill.
- Create topping: Cook raspberries, sugar, and lemon juice into a sauce. Cool.
- Serve: Top chilled cheesecake with raspberry sauce and garnishes.
Notes
- You can use store-bought raspberry jam thinned with lemon juice as a quick topping substitute.
- For natural coloring, a few drops of beet juice can be used.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
