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Serving suggestions for Pink Velvet Raspberry Cheesecake.

Pink Velvet Raspberry Cheesecake

Indulge in a luscious Pink Velvet Raspberry Cheesecake that combines creamy cheesecake with a delightful raspberry twist! 🍰✨
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 350 kcal

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

Essential nutrition facts per serving:
Calories Fat Protein Carbs
350 20g 5g 40g
Keyword Cheesecake, raspberry, velvet