Dreamy pink velvet raspberry cheesecake recipe This stunning dessert is delicious easy perfect for any occasion Try this tech
Ingredients
Scale
1 box (15.25 ounces) pink velvet cake mix
½ cup unsalted butter, melted
1 large egg
3 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh raspberries, pureed
½ cup fresh raspberries, pureed (for swirl)
1 tablespoon granulated sugar (for swirl)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pink velvet cake mix, melted butter, and egg. Mix until well combined and a dough forms.
Press the dough evenly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to help flatten it out.
Bake for 10-12 minutes, or until the crust is set. Let it cool completely before adding the filling.
While the crust is cooling, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
Stir in the vanilla extract and sour cream until just combined.
In a separate bowl, puree the fresh raspberries using a food processor or blender. Strain the puree through a fine-mesh sieve to remove the seeds (optional).
Gently fold the raspberry puree into the cheesecake batter until evenly distributed.
Pour the cheesecake filling over the cooled pink velvet crust.
If you want to create a raspberry swirl, mix the ½ cup of raspberry puree with 1 tablespoon of sugar. Drop spoonfuls of the raspberry mixture over the cheesecake filling and use a toothpick or knife to create swirls.
Bake the cheesecake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Once the cheesecake is fully chilled, remove it from the springform pan.
Garnish with fresh raspberries, whipped cream, or a dusting of powdered sugar, if desired.
Slice and serve. Enjoy the delightful flavors of your Pink Velvet Raspberry Cheesecake!
