Why You’ll Love This Recipe

This cheesecake is a dream come true for dessert lovers. The combination of the indulgent cream cheese filling with the slight tartness of raspberries gives this cheesecake a unique twist. The rich flavor of chocolate cookie crumbs in the crust complements the smooth filling, making every bite a delicious harmony of textures and flavors. Plus, the striking pink color adds a pop of beauty to any dessert table, making it perfect for special occasions or just a treat to indulge in.

Ingredients

2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup fresh raspberries (or raspberry puree)
1/2 cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).
In a bowl, combine the chocolate cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with butter.
Press the mixture into the bottom of a springform pan to form the crust. Bake for about 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Puree the raspberries in a blender or food processor until smooth, and then add to the cream cheese mixture. Mix well until fully incorporated.
Pour the cheesecake mixture over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly open for about 1 hour to cool slowly.
Afterward, transfer to the fridge and chill for at least 4 hours, or overnight, for best results.
Before serving, top the cheesecake with fresh raspberries or raspberry sauce for an extra burst of flavor.

Servings and Timing

Servings: 12
Preparation time: 20 minutes
Cooking time: 60 minutes
Chilling time: 4 hours or overnight

Storage/Reheating

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. To reheat, simply allow it to come to room temperature before serving. If you prefer a warm cheesecake, gently heat individual slices in the microwave for about 10-15 seconds.

FAQs

1. Can I use frozen raspberries for this cheesecake?

Yes, frozen raspberries can be used in place of fresh ones. Just be sure to thaw and drain them before pureeing.

2. How can I make the cheesecake extra creamy?

To make the cheesecake extra creamy, ensure that the cream cheese is softened at room temperature before mixing it with the other ingredients.

3. Can I use a different crust for this cheesecake?

Yes, you can substitute the chocolate cookie crust with a graham cracker crust, or even a nut-based crust, depending on your preference.

4. Can I make this cheesecake without eggs?

You can try using an egg substitute or a vegan cream cheese for an egg-free version, though the texture may vary slightly.

5. How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake at a low temperature, and allow it to cool gradually in the oven with the door slightly open before refrigerating.

6. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made ahead of time and stored in the fridge for up to 4 days.

7. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Just be sure to wrap it well with plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.

8. Can I add more raspberries to the cheesecake?

Certainly! You can fold more raspberries into the batter for a more pronounced raspberry flavor or top the cheesecake with extra raspberries before serving.

9. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools.

10. Can I use raspberry jam or preserves instead of fresh raspberries?

Yes, you can use raspberry jam or preserves. Just be sure to strain it first if you prefer a smoother texture.

Conclusion

This Pink Velvet Raspberry Cheesecake is the perfect dessert to impress your guests with its stunning color and luxurious flavor. With its silky-smooth cream cheese filling, delectable chocolate crust, and refreshing raspberry element, it offers a balanced sweetness and a burst of flavor in every bite. Whether you’re making it for a special occasion or simply treating yourself, this cheesecake is sure to delight everyone who tries it.

Pink Velvet Raspberry Cheesecake

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Author: Julia
Total Time: Approximately 6 hours
Yield: 12 servings
Diet: Vegetarian

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Description

Indulge in a decadent Pink Velvet Raspberry Cheesecake that features a creamy, velvety filling with a delightful raspberry twist. This cheesecake, paired with a crunchy chocolate cookie crust, offers a perfect balance of flavors and textures. With its rich, vibrant pink hue, this dessert is ideal for special occasions, making every moment feel extraordinary.

Ingredients

Crust:

2 cups chocolate cookie crumbs

1/2 cup unsalted butter, melted

Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup fresh raspberries (or raspberry puree)

1/2 cup sour cream

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Instructions

Preheat the Oven: Set your oven to 325°F (163°C).
Prepare the Crust: Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
Make the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
Add Raspberries: Puree the raspberries in a blender or food processor until smooth, then fold them into the cream cheese mixture.
Assemble: Pour the raspberry cream cheese mixture over the cooled crust in the springform pan.
Bake: Bake for 50-60 minutes, or until the edges are set, and the center slightly jiggles.
Cool: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool.
Chill: Transfer to the fridge and chill for at least 4 hours or overnight.
Serve: Top with fresh raspberries or raspberry sauce before serving.

Notes

Tip: If using frozen raspberries, thaw and drain them before pureeing to avoid excess liquid.

Optional Add-ins: For a more intense raspberry flavor, fold additional fresh raspberries into the batter or use raspberry jam for a smoother filling.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, allow the cheesecake to come to room temperature or gently microwave individual slices.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert, Cheesecake
Method: Baking
Cuisine: American