Print

Pink Velvet Raspberry Cheesecake šŸ° Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This Pink Velvet Raspberry Cheesecake features a rich, creamy white chocolate and cream cheese filling on a chocolate cookie crumb crust, topped with fresh raspberries glazed with raspberry jam. Itā€™s a stunning dessert perfect for special occasions, combining smooth texture and fresh fruity brightness.

Ingredients

Crust

  • 2 cups chocolate cookie crumbs
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup white chocolate chips, melted and slightly cooled

Topping

  • 2 cups fresh raspberries
  • 1/4 cup raspberry jam

Instructions

  1. Preheat and prepare pan: Preheat the oven to 325Ā°F (163Ā°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
  2. Make the crust: In a medium bowl, combine chocolate cookie crumbs and melted butter thoroughly. Press this mixture evenly into the bottom of the prepared springform pan to form a firm crust base.
  3. Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain for a silky cheesecake texture.
  4. Add vanilla extract: Blend in the vanilla extract thoroughly to infuse the filling with its warm, aromatic flavor.
  5. Incorporate eggs: Add the eggs one at a time, beating well after each addition to fully combine and avoid overmixing which could cause cracks during baking.
  6. Mix in sour cream and heavy cream: Blend in the sour cream and heavy cream to smooth out the batter and add richness, mixing until fully incorporated with no streaks.
  7. Fold in melted white chocolate: Stir in the melted, slightly cooled white chocolate chips carefully until completely blended into the batter, adding a subtle sweetness and velvety texture.
  8. Assemble the cheesecake: Pour the creamy cheesecake batter evenly over the prepared crust in the springform pan, smoothing the top with a spatula.
  9. Bake the cheesecake: Place in the preheated oven and bake for 55-60 minutes, or until the center is just set and the top looks dry but not browned, indicating perfect doneness.
  10. Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly, preventing cracking.
  11. Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and develop flavors.
  12. Prepare topping and serve: Before serving, arrange fresh raspberries attractively on top of the cheesecake. Warm raspberry jam briefly in the microwave until spreadable, then brush it over the raspberries for a glossy, flavorful finish.

Notes

  • Make sure the cream cheese is softened to room temperature to prevent lumps in the batter.
  • Use a water bath if desired to minimize cracking during baking, though gradual cooling in the oven works well.
  • Melt white chocolate gently to avoid burning, then allow it to cool slightly before adding to the batter.
  • For easier release, you can line the bottom of the springform pan with parchment paper before adding the crust.
  • This cheesecake improves in flavor if refrigerated overnight before serving.
  • Fresh raspberries add a natural tart contrast, but you can substitute with other fresh berries if preferred.

Find it online: https://lauracooks.com/pink-velvet-raspberry-cheesecake-recipe/