Pink Velvet Raspberry Cheesecake (Print-Friendly Version)
Velvety smooth raspberry-infused cheesecake with a buttery biscuit base and glossy raspberry topping for a spectacular dessert.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
6 tbsp unsalted butter, melted
03 -
2 tbsp granulated sugar
→ Cheesecake Filling
04 -
3 (8 oz) blocks cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
2 eggs
07 -
1/2 cup raspberry puree
08 -
1/2 cup heavy cream
09 -
2 tbsp cornstarch
10 -
1 tsp vanilla extract
11 -
A few drops of pink food coloring (optional)
→ Raspberry Glaze
12 -
1/2 cup raspberry puree
13 -
2 tbsp granulated sugar
14 -
1 tsp cornstarch
15 -
2 tbsp water
→ Garnish
16 -
1 cup whipped cream
17 -
Fresh raspberries
# Steps:
01 -
Preheat the oven to 175°C. Mix the crushed graham crackers with melted butter and sugar until combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
02 -
Reduce the oven temperature to 163°C. Beat the softened cream cheese until smooth. Mix in sugar, raspberry puree, vanilla extract, cornstarch, and heavy cream. Add eggs one at a time, mixing gently to avoid incorporating too much air. Add pink food coloring if desired.
03 -
Pour the cheesecake batter over the crust and smooth the top. Wrap the outside of the springform pan with foil and place it in a larger pan filled with hot water. Bake for 55-65 minutes, or until the edges are set but the center slightly jiggles. Let the cheesecake cool inside the oven with the door slightly open for 1 hour.
04 -
In a small saucepan, heat raspberry puree, sugar, and cornstarch with water over medium heat. Stir until thickened, then let cool slightly before pouring over the cheesecake.
05 -
Refrigerate the cheesecake for at least 6 hours or overnight. Garnish with whipped cream and fresh raspberries before serving.