Description
There are desserts that taste great, and then there are those that stop conversations the moment they’re served.
Ingredients
For the Crust:
- 1½ cups graham cracker or digestive biscuit crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup raspberry puree (strained to remove seeds)
- A few drops pink gel food coloring (optional)
For the Raspberry Swirl:
- ¼ cup raspberry jam or puree
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water
Garnish:
- Whipped cream
- Fresh raspberries
- Edible flowers or white chocolate curls (optional)
Instructions
Preheat oven to 325°F (160°C). In a bowl, combine the crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
In a small saucepan, heat raspberry puree or jam with lemon juice. Add the cornstarch slurry and stir until thickened. Remove from heat and let cool.
In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar and continue to beat. Add eggs one at a time, then mix in vanilla, almond extract, sour cream, and heavy cream. Fold in raspberry puree and food coloring, if using.
Pour the filling over the cooled crust. Dollop raspberry swirl on top and use a knife to gently swirl it in decorative patterns.
Wrap the pan in foil and place in a larger baking dish. Pour hot water halfway up the sides. Bake for 55–60 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door. Let cheesecake rest inside for 1 hour.
Cool completely on a rack, then refrigerate for at least 4 hours or overnight.
Just before serving, pipe whipped cream around the edges and top with fresh raspberries. Garnish with edible flowers or curls for an elegant touch.
Notes
- Use room temperature ingredients to avoid lumps.
- Avoid overmixing the batter to prevent cracks.
- Chill thoroughly for the perfect texture.
- Water bath = insurance against cracking and overbaking.
- Prep Time: 25
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 410
- Sugar: 22g
- Fat: 29g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
Keywords: Luxurious Pink Velvet Raspberry Cheesecake