Luxurious Pink Velvet Raspberry Cheesecake
A creamy, blush-pink raspberry cheesecake with a buttery graham cracker crust, topped with a glossy raspberry glaze and fresh raspberries for an elegant, indulgent dessert.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 6 hours 30 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups graham cracker crumbs (or digestive biscuits, crushed)
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
3 (8 oz) blocks cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
1/2 cup heavy cream
2 tbsp cornstarch
1 tsp vanilla extract
A few drops of pink food coloring (optional)
1/2 cup raspberry puree
2 tbsp granulated sugar
1 tsp cornstarch
2 tbsp water
1 cup whipped cream (for garnish)
Fresh raspberries (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar. Press into bottom of a 9-inch springform pan. Bake 8–10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.
- Stir in raspberry puree, heavy cream, cornstarch, vanilla, and pink food coloring if desired. Mix until smooth.
- Pour filling over crust, smoothing top.
- Place springform pan in a larger pan and add hot water halfway up sides for a water bath. Bake 55–65 minutes, until edges are set but center jiggles slightly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove and cool completely, then refrigerate at least 4 hours or overnight.
- For glaze, combine raspberry puree, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring until thick and glossy. Cool completely.
- Spread cooled glaze over chilled cheesecake. Pipe whipped cream around edges and garnish with fresh raspberries.
Notes
For a richer crust, use crushed chocolate cookies instead of graham crackers.
A water bath helps prevent cracks and ensures a creamy texture.
The cheesecake can be made a day ahead for easier entertaining.
Gluten-free cookies can be used for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
