Pink Velvet Raspberry Cheesecake 🍓
This Pink Velvet Raspberry Cheesecake is a show-stopping dessert with a rich, creamy filling, a decadent chocolate cookie crust, and a sweet raspberry layer on top. The perfect balance of tangy, sweet, and creamy flavors, finished with a beautiful raspberry and whipped cream topping.
🛒 Ingredients:
- For the Crust:
- 2 cups chocolate cookie crumbs 🍪
- ½ cup melted butter 🧈
- For the Pink Velvet Cheesecake Filling:
- 16 oz cream cheese, softened 🧀
- ¾ cup sugar 🍬
- 3 large eggs 🥚
- ½ cup sour cream 🍦
- 1 teaspoon vanilla extract 🍦
- 1 tablespoon cocoa powder 🍫
- 1 tablespoon red food coloring 🍓
- ½ cup raspberry puree (fresh or store-bought)
- For the Raspberry Layer:
- 1 cup fresh raspberries 🍇
- 2 tablespoons sugar 🍬
- 1 teaspoon lemon juice 🍋
- For the Topping:
- 1 cup whipped cream 🍦
- Fresh raspberries 🍇
- White chocolate shavings 🍫
🍽️ Instructions:
Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a bowl, mix the chocolate cookie crumbs and melted butter until the crumbs are evenly coated. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 8–10 minutes, then remove it and let it cool while you prepare the cheesecake filling.
Make the Pink Velvet Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and cocoa powder until combined.
Add the red food coloring and raspberry puree, and mix until the cheesecake filling is a vibrant pink color.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Bake the Cheesecake:
Bake the cheesecake at 325°F (165°C) for 50–60 minutes or until the center is just set but still slightly jiggly. If the top begins to brown, cover the cheesecake with foil.
Turn off the oven and let the cheesecake cool in the oven with t
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