Pink Velvet Raspberry Cheesecake
This delightful cheesecake combines rich cream cheese with a subtle raspberry flavor, all nestled beautifully on a chocolate cookie crust.
Servings: 10 servings
Calories: 430kcal
Equipment
- Mixing Bowl
- 9-inch springform pan
- Oven
Ingredients
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 cup raspberries (fresh or frozen)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- red food coloring (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Mix chocolate cookie crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Fold in raspberries, vanilla extract, heavy cream, and optional food coloring.
- Pour filling over crust and smooth the top.
- Bake for 55–60 minutes or until edges are set and center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
Notes
For a smoother filling, make sure the cream cheese is fully softened. Don’t overmix the batter. Swap raspberries for strawberries or blueberries if desired. Letting the cheesecake cool gradually helps prevent cracking.
Nutrition
Calories: 430kcal | Fat: 30g