Description
A rich and creamy raspberry cheesecake with a luxurious pink velvet texture.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon raspberry puree
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing well after each.
- Stir in vanilla extract, sour cream, and flour.
- Gently fold in raspberries and raspberry puree.
- Pour filling over crust and smooth the top.
- Bake for 50-60 minutes or until set.
- Let cool before refrigerating for at least 4 hours.
- Serve chilled, garnished with fresh raspberries.
Notes
- Use room temperature ingredients for better mixing.
- Can be decorated with whipped cream.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: luxurious pink velvet raspberry cheesecake