Description
This elegant raspberry cheesecake combines the richness of classic baked cheesecake with a fruity pink velvet flair. Its silky vanilla cream layer pairs perfectly with the tangy raspberry topping and golden crust — a luxurious centerpiece for any dessert table.
Ingredients
Scale
- 1 ½ cups (150 g) crushed graham crackers or digestive biscuits
- ¼ cup (50 g) brown sugar
- 6 tbsp (85 g) melted butter
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream
- 3 large eggs
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 drop pink food coloring (optional, for velvet tone)
- 1 ½ cups (180 g) fresh or frozen raspberries
- ¼ cup (50 g) sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp lemon juice
- Fresh raspberries for decoration
- Whipped cream swirls for decoration
- Fresh mint leaves for decoration
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed biscuits, sugar, and melted butter until well combined.
- Press firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 8–10 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and vanilla, then mix until creamy.
- Beat in eggs one at a time, mixing just until combined.
- Add a drop of pink food coloring for a soft velvet tint (optional).
- Pour filling over the crust and smooth the top.
- Place the cheesecake pan inside a larger pan filled halfway with hot water (water bath).
- Bake for 55–65 minutes, until the edges are set but the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- In a small saucepan, cook raspberries and sugar over medium heat until juicy (about 5 minutes).
- Add cornstarch mixture and lemon juice, stirring until thickened.
- Strain if desired for a smooth finish.
- Cool completely before spreading on top of the cheesecake.
- Spread raspberry glaze evenly over the chilled cheesecake.
- Pipe whipped cream rosettes along the edges.
- Garnish with fresh raspberries and a touch of mint for elegance.
Notes
- For a richer flavor, use full-fat cream cheese.
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Chilling overnight enhances the flavors and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg