Luxurious Pink Velvet Raspberry Cheesecake

Why You’ll Love This Recipe

• Elegant appearance perfect for special occasions and celebrations.
• The cheesecake filling is rich yet delicately fruity.
• Raspberry glaze adds a burst of tangy sweetness.
• Simple steps for a professional-looking dessert.
• Can be made ahead for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
2 cups graham cracker crumbs (or digestive biscuits, crushed)
6 tbsp unsalted butter, melted
2 tbsp granulated sugar

For the cheesecake filling:
3 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar
2 eggs
½ cup raspberry puree (fresh or frozen raspberries blended and strained)
½ cup heavy cream
2 tbsp cornstarch
1 tsp vanilla extract
A few drops of pink food coloring (optional)

For the raspberry glaze:
½ cup raspberry puree
2 tbsp granulated sugar
1 tsp cornstarch
2 tbsp water

For garnish:
1 cup whipped cream
Fresh raspberries

Directions

1. Prepare the crust: Preheat oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
2. Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.
3. Stir in raspberry puree, heavy cream, cornstarch, vanilla extract, and pink food coloring if using. Mix until the batter is smooth and evenly colored.
4. Pour filling over the cooled crust, smoothing the top.
5. Bake: Place the springform pan in a larger baking dish and pour in hot water halfway up the sides to create a water bath. Bake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle.
6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then remove, cool completely at room temperature, and refrigerate for at least 4 hours or overnight.
7. Make the raspberry glaze: In a small saucepan, combine raspberry puree, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy. Cool completely.
8. Assemble: Spread the cooled glaze evenly over the chilled cheesecake. Pipe whipped cream around the edges and top with fresh raspberries.

Servings and timing

Serves 10–12 slices
Prep time: 25 minutes
Bake time: 55–65 minutes
Chill time: at least 4 hours (overnight recommended)
Total time: about 6–7 hours including chilling

Variations

• Chocolate crust: Use crushed chocolate cookies instead of graham crackers for a richer base.
• Swirled design: Reserve some raspberry puree to swirl into the cheesecake batter before baking.
• Citrus note: Add 1 tsp lemon zest to the filling for a fresh, tangy lift.
• Mini cheesecakes: Bake in muffin tins with liners for individual servings, adjusting bake time to 20–25 minutes.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. For longer storage, freeze slices without the glaze for up to 2 months, thawing overnight in the fridge before topping and serving. Do not reheat serve chilled for best texture.

FAQs

1. Can I use frozen raspberries for the puree?

Yes just thaw and strain them before blending.

2. Do I have to use a water bath?

It helps prevent cracks, but you can bake without it; the texture may be slightly different.

3. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and allow the cheesecake to cool slowly in the oven.

4. Can I skip the food coloring?

Yes the raspberry puree will give a natural pink hue, though it may be lighter.

5. What’s the best way to cut clean slices?

Use a hot, sharp knife and wipe it clean between each cut.

6. Can I make the glaze ahead of time?

Yes store it in the fridge for up to 3 days, then bring to room temperature before spreading.

7. Can I use whipping cream instead of heavy cream?

Yes, as long as it has at least 35% fat content.

8. Can I make this cheesecake gluten-free?

Yes use gluten-free graham crackers or cookies for the crust.

9. How do I know when the cheesecake is done baking?

The edges should be set while the center still jiggles slightly when gently shaken.

10. Can I use a different fruit puree?

Yes strawberry, blackberry, or even passion fruit puree can be used for variation.

Conclusion

Luxurious Pink Velvet Raspberry Cheesecake is an elegant, berry-kissed dessert perfect for impressing guests or treating yourself to something truly special. With its creamy texture, beautiful pink color, and glossy glaze, it’s a showstopper from the first slice to the last bite.

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