Luxurious Pink Velvet Raspberry Cheesecake

Prep Time: 20 minutes
Chilling Time: 6 hours
Cook Time: 65 minutes
Total Time: 7 hours 25 minutes
Yield: 10 servings

Description
This Luxurious Pink Velvet Raspberry Cheesecake is a show-stopping dessert with a creamy, velvety texture and a rich raspberry flavor. Featuring a buttery biscuit crust, a smooth raspberry-infused cheesecake filling, and a glossy raspberry glaze, this cheesecake is as delicious as it is beautiful. Perfect for celebrations or when you crave an indulgent treat, this dessert will impress with every bite!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (or digestive biscuits, crushed)
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 3/4 cup granulated sugar
• 2 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)

For the Raspberry Glaze:

• 1/2 cup raspberry puree
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 2 tbsp water

For Garnish:

• 1 cup whipped cream
• Fresh raspberries

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. Mix the crushed graham crackers (or biscuits) with melted butter and sugar until combined.
3. Press the mixture firmly into the bottom of a springform pan.
4. Bake for 10 minutes, then let cool.

Step 2: Make the Cheesecake Filling
5. Reduce the oven temperature to 325°F (163°C).
6. In a large bowl, beat the softened cream cheese until smooth.
7. Add sugar, then mix in the raspberry puree, vanilla extract, cornstarch, and heavy cream.
8. Add eggs one at a time, mixing gently to avoid incorporating too much air.
9. If desired, add a few drops of pink food coloring for a vibrant look.

Step 3: Bake the Cheesecake
10. Pour the cheesecake batter over the crust and smooth the top.
11. Wrap the outside of the springform pan with foil and place it in a larger pan filled with hot water (water bath).
12. Bake for 55-65 minutes, or until the edges are set but the center slightly jiggles.
13. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Step 4: Prepare the Raspberry Glaze
14. In a small saucepan, heat raspberry puree, sugar, and cornstarch with water over medium heat.
15. Stir until thickened, then let cool slightly before pouring over the cheesecake.

Step 5: Chill and Serve
16. Refrigerate the cheesecake for at least 6 hours or overnight for best results.
17. Before serving, garnish with whipped cream and fresh raspberries.

Notes

• For best results, use full-fat cream cheese and heavy cream to ensure a rich and creamy texture.
• The water bath helps prevent cracking—make sure the foil wrap is tight to avoid water seeping in.
• If you don’t have fresh raspberries, frozen will work—just thaw and strain to remove seeds for a smooth puree.
• You can substitute the graham cracker crust with a digestive biscuit or shortbread crust for a different flavor.
• To intensify the raspberry flavor, swirl some raspberry puree into the cheesecake batter before baking.
• Leftovers keep well covered in the refrigerator for up to 3 days and can be frozen for up to a month.
• For a dairy-free option, try cream cheese and heavy cream substitutes but note the texture may vary.

Print