Description

Pink Velvet Raspberry Cheesecake is a dreamy dessert that combines luscious layers of creamy cheesecake and vibrant raspberry swirls, creating a visually stunning treat that’s sure to impress at any gathering.

Ingredients

Scale

1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
16 oz softened cream cheese
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup heavy cream
1 cup pure raspberry puree (fresh or frozen raspberries blended until smooth)

Instructions

Preheat your oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs and melted butter until crumbly.
Press the mixture firmly into the bottom of a springform pan to form an even layer.
Bake for 10 minutes, then remove and set aside to cool.
In a large bowl, beat softened cream cheese and sugar together until smooth.
Add eggs one at a time, mixing well after each addition.
Incorporate vanilla extract and heavy cream until fully combined.
Set aside half of the cheesecake mixture. Fold raspberry puree into the remaining mixture gently, creating swirls.
Pour half of the plain cheesecake batter into your cooled crust.
Dollop spoonfuls of raspberry-flavored batter on top and swirl them together using a knife.
Pour in the rest of both batters alternately until all are used up.
Bake for approximately 45-50 minutes or until the center is set but slightly jiggly.
Turn off the oven, crack open the door slightly, and let it cool inside for about an hour.
Chill in the refrigerator for at least four hours or overnight before serving.

Nutrition

Serving Size: 1 slice (approximately 120g)
Calories: 350
Sugar: 28g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 95mg

Keywords: - For added flavor, consider using almond extract in place of vanilla. - Experiment with different fruits like strawberries or blueberries for unique variations. - Ensure all ingredients are at room temperature for smoother blending.