Pink Velvet Raspberry Cheesecake
Rich, creamy, and vibrantly beautiful, this Pink Velvet Raspberry Cheesecake is perfect for any special occasion. With a chocolate crust and a burst of raspberry flavor, it's sure to impress.
Ingredients
Main Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 packages cream cheese, softened (8 oz each)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- pink gel food coloring (as needed)
- 1/2 cup raspberry preserves or fresh raspberry purée
Optional Toppings
- fresh raspberries
- raspberry sauce drizzle
- whipped cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Mix chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of the pan. Set aside.
Make the Filling
- In a large bowl, beat softened cream cheese until smooth.
- Gradually add sugar and continue beating until creamy.
- Add eggs one at a time, beating after each addition.
- Stir in vanilla and sour cream until well combined.
- Add pink gel food coloring gradually, mixing until the desired pink shade is achieved.
- Gently swirl in raspberry preserves for a marbled effect.
Assemble and Bake
- Pour the batter over the prepared crust. Smooth the top with a spatula.
- Bake for 45 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Serve
- Top with fresh raspberries and raspberry sauce before slicing and serving.
Notes
Keep the cheesecake covered in the refrigerator for up to 5–7 days. Wrap individual slices in plastic wrap for freezing.