Go Back

Indulge in Pink Velvet Raspberry Cheesecake Bliss

Pink Velvet Raspberry Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh raspberries pureed
  • 3 large eggs
  • 1 tablespoon all-purpose flour

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. Combine the graham cracker crumbs and melted butter in a bowl.
  3. Press the crust mixture into the bottom of a springform pan.
  4. Bake the crust for 10 minutes and then allow it to cool.
  5. In a mixing bowl, beat together the cream cheese and sugar until smooth.
  6. Add in the vanilla extract and sour cream, mixing until combined.
  7. Blend in the raspberry puree, followed by the eggs and flour.
  8. Pour the cheesecake mixture into the cooled crust.
  9. Bake for 55–60 minutes, until the edges are set but the center is slightly jiggly.
  10. Turn off the oven and let the cheesecake cool inside with the door slightly ajar.
  11. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
  12. Serve with fresh raspberries or raspberry sauce.