Description
This Pink Velvet Raspberry Cheesecake is a luscious, vibrant dessert with a creamy filling, bursts of tart raspberry, and a rich chocolate cookie crust. Its stunning pink hue and decadent flavor make it the perfect centerpiece for holidays, birthdays, or romantic celebrations.
Ingredients
- Chocolate cookie crumbs
- Unsalted butter, melted
- Cream cheese, softened
- Granulated sugar
- Raspberries (fresh or thawed from frozen)
- Large eggs
- Vanilla extract
- Heavy cream
- Red food coloring (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Mix chocolate cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan to form a crust.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating gently after each addition.
- Fold in raspberries, vanilla, heavy cream, and food coloring (if using).
- Pour batter over the crust and smooth the top.
- Bake for 55–60 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours (or overnight) before slicing and serving.
Notes
- Use thawed, well-drained frozen raspberries if fresh aren’t available.
- Add a white chocolate drizzle or whipped cream topping for an extra wow factor.
- To avoid cracks, don’t overmix the batter and let it cool slowly.
- For a gluten-free version, use GF chocolate cookies for the crust.
- Cheesecake stores beautifully—great for making ahead!
