Description
Delicious pink velvet raspberry cheesecake with a creamy texture.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup raspberry puree
- 2 tablespoons red food coloring
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press mixture into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, vanilla, raspberry puree, and food coloring. Mix well.
- Pour the batter over the crust in the pan.
- Bake for 50 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for garnish.
- Ensure all ingredients are at room temperature.
- Adjust food coloring for desired pink shade.
- 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: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pink velvet raspberry cheesecake