Imagine sinking your fork into a slice of this Pink Velvet Raspberry Cheesecake, where the creamy, velvety texture dances on your tongue. The subtle sweetness of the raspberry swirls through the rich cheesecake, creating a delightful burst of flavor that’s simply irresistible. The soft pink hue is not just a feast for the eyes; it invites you to indulge in its luscious layers. Each bite is a harmonious blend of buttery crust and fluffy filling, making it the perfect treat for any occasion. Trust me, you’ll want to share this joy with everyone!
Table of Contents
Why You’ll Love This Recipe
- Trust me, you’re going to love the vibrant pink color that makes it a showstopper!
- This one’s a game-changer for dessert lovers with its creamy raspberry filling.
- It’s a delightful twist on classic cheesecake that’s perfect for any occasion.
- Easy to make, so you can impress your friends without breaking a sweat!
- Raspberry and cream cheese create a flavor explosion that’s simply irresistible.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Side Dish |
| Cuisine | American-inspired comfort food |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Dietary | Vegetarian |
| Serves | 4 |
| Best Served | Hot and cheesy right off the cob! |
Ingredients
- Pink Velvet Cake Mix – for that signature pink color and soft texture.
- Unsalted Butter – adds richness and moisture to the cake.
- Eggs – binds the ingredients together and provides structure.
- Buttermilk – ensures a tender crumb and enhances flavor.
- Raspberry Puree – infuses the cheesecake with a fruity, tart flavor.
- Cream Cheese – the creamy base for the cheesecake layer.
- Granulated Sugar – sweetens the cheesecake and balances the tartness of raspberries.
- Vanilla Extract – adds depth and enhances the overall flavor.
- Whipped Cream – for a light and airy topping that complements the cheesecake.
- Fresh Raspberries – for garnish and an extra burst of flavor.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Get ready to create a stunning Pink Velvet Raspberry Cheesecake that will impress everyone!
Step 1: Gather Your Ingredients
Collect all your ingredients: cream cheese, sugar, eggs, vanilla extract, raspberry puree, flour, baking powder, cocoa powder, buttermilk, and food coloring.
Step 2: Preheat the Oven
Preheat your oven to 325°F (160°C) and grease a springform pan with butter or non-stick spray.
Step 3: Prepare the Cheesecake Batter
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and raspberry puree.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together flour, baking powder, cocoa powder, and a pinch of salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the cream cheese mixture, alternating with buttermilk. Mix until just combined. Add a few drops of pink food coloring for that lovely hue!
Step 6: Pour into the Pan
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Step 7: Bake the Cheesecake
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Let it cool in the pan for about 10 minutes.
Step 8: Chill the Cheesecake
Carefully remove the sides of the springform pan and let the cheesecake cool completely. Then refrigerate for at least 4 hours or overnight.
Step 9: Prepare the Topping
Top with fresh raspberries and a drizzle of raspberry sauce before serving. Get ready for the compliments!
Step 10: Slice and Enjoy!
Slice your beautiful Pink Velvet Raspberry Cheesecake and enjoy every delightful bite with friends and family!
Pro Tips for Making the Recipe
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the cheesecake filling to keep it light and fluffy.
- Chill the cheesecake overnight for the best flavor and texture.
- Top with fresh raspberries for a vibrant finish and added tartness.
- Experiment with different food colorings for a unique pink hue.
How to Serve
- Top with fresh raspberries for a burst of flavor.
- Drizzle with raspberry sauce for an extra sweet touch.
- Serve with a dollop of whipped cream for creaminess.
- Pair with a scoop of vanilla or coconut ice cream.
- Garnish with mint leaves for a refreshing finish.
- Enjoy with a cup of herbal tea for a cozy treat.
- Slice into small squares for bite-sized delights at parties.
- Serve chilled for a refreshing dessert on warm days.
Make Ahead and Storage
Proper storage ensures your Pink Velvet Raspberry Cheesecake stays delicious for longer.
Storing Leftovers
To keep your cheesecake fresh:
- Allow it to cool completely before storing.
- Wrap individual slices in plastic wrap.
- Place wrapped slices in an airtight container.
- Store in the refrigerator for up to 5 days.
Freezing
For longer storage, freezing is a great option:
- Wrap the entire cheesecake tightly in plastic wrap.
- Then wrap it in aluminum foil for extra protection.
- Label with the date and freeze for up to 3 months.
Reheating
To enjoy your cheesecake again:
- Thaw in the refrigerator overnight before reheating.
- For a warm slice, microwave for 10-15 seconds.
- Alternatively, place in a preheated oven at 300°F for 10 minutes.
FAQs
What can I use as a substitute for cream cheese?
If you’re looking for a cream cheese substitute, consider using Greek yogurt or a dairy-free cream cheese alternative. Both options will provide a creamy texture and tangy flavor, making your Pink Velvet Raspberry Cheesecake just as delightful!
How can I make the cheesecake less sweet?
If you prefer a less sweet cheesecake, simply reduce the amount of sugar in the recipe. You can also balance the sweetness by adding a bit more lemon juice or using unsweetened raspberry puree for a tart contrast.
Can I use frozen raspberries instead of fresh ones?
Absolutely! Frozen raspberries work wonderfully in this recipe. Just make sure to thaw and drain them before using to avoid excess moisture in your cheesecake.
How do I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter and bake your cheesecake in a water bath. This gentle cooking method helps maintain an even temperature, resulting in a smooth and creamy texture without cracks.
Final Thoughts
There you have it—your very own Pink Velvet Raspberry Cheesecake! This delightful treat is not just a feast for the eyes but also a burst of flavor that will make your taste buds dance. So, gather your loved ones, slice up this beauty, and savor every bite. Remember, it’s simple to make and oh-so-rewarding. Enjoy the sweetness and create some lovely memories around the table!
Pink Velvet Raspberry Cheesecake
Equipment
- 1 Springform pan Greased with butter or non-stick spray.
- 1 Large mixing bowl For mixing the cheesecake batter.
- 1 Whisk For mixing dry ingredients.
- 1 Spatula For smoothing the batter.
Ingredients
Cake Ingredients
- 1 box Pink Velvet Cake Mix For that signature pink color and soft texture.
- 1/2 cup Unsalted Butter Adds richness and moisture to the cake.
- 3 large Eggs Binds the ingredients together and provides structure.
Cheesecake Ingredients
- 16 oz Cream Cheese The creamy base for the cheesecake layer.
- 1/2 cup Granulated Sugar Sweetens the cheesecake and balances the tartness of raspberries.
- 1 tsp Vanilla Extract Adds depth and enhances the overall flavor.
- 1/2 cup Raspberry Puree Infuses the cheesecake with a fruity, tart flavor.
- 1/2 cup Buttermilk Ensures a tender crumb and enhances flavor.
- 1/4 cup Whipped Cream For a light and airy topping that complements the cheesecake.
- 1/2 cup Fresh Raspberries For garnish and an extra burst of flavor.
Instructions
Preparation Steps
- Step 1: Gather Your Ingredients – Collect all your ingredients: cream cheese, sugar, eggs, vanilla extract, raspberry puree, flour, baking powder, cocoa powder, buttermilk, and food coloring.
- Step 2: Preheat the Oven – Preheat your oven to 325°F (160°C) and grease a springform pan with butter or non-stick spray.
- Step 3: Prepare the Cheesecake Batter – In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and raspberry puree.
- Step 4: Mix the Dry Ingredients – In another bowl, whisk together flour, baking powder, cocoa powder, and a pinch of salt.
- Step 5: Combine Wet and Dry Ingredients – Gradually add the dry mixture to the cream cheese mixture, alternating with buttermilk. Mix until just combined. Add a few drops of pink food coloring for that lovely hue!
- Step 6: Pour into the Pan – Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Step 7: Bake the Cheesecake – Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Let it cool in the pan for about 10 minutes.
- Step 8: Chill the Cheesecake – Carefully remove the sides of the springform pan and let the cheesecake cool completely. Then refrigerate for at least 4 hours or overnight.
- Step 9: Prepare the Topping – Top with fresh raspberries and a drizzle of raspberry sauce before serving. Get ready for the compliments!
- Step 10: Slice and Enjoy! – Slice your beautiful Pink Velvet Raspberry Cheesecake and enjoy every delightful bite with friends and family!
Video
Notes
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 20g | 5g | 40g |