Description
A delicious pink velvet raspberry cheesecake that combines the richness of cheesecake with a hint of raspberry flavor and a vibrant color.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup raspberry puree
- 1 tablespoon red food coloring
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Incorporate eggs one at a time, mixing after each addition.
- Stir in sour cream, raspberry puree, and food coloring.
- Pour the cheesecake mixture over the crust in the pan.
- Bake for 50 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- For a stronger raspberry flavor, add more puree.
- Serve with fresh raspberries on top.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pink velvet raspberry cheesecake