Description
A delightful Pink Velvet Raspberry Cheesecake that combines rich creaminess with vibrant raspberry flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 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
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Prepare the crust by mixing chocolate cookie crumbs with melted butter and pressing into a greased 9-inch springform pan. Chill in the fridge.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract, then eggs one at a time, mixing well after each addition. Blend in sour cream and heavy cream.
- Stir in melted white chocolate and fold in fresh raspberries gently. Pour the batter over the chilled crust.
- Preheat the oven to 325°F (163°C) and bake for 55-60 minutes until the center is set. Leave the cheesecake in the oven with the door slightly ajar for an hour.
- Cool completely on a rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, use room temperature ingredients.
- Chill the cheesecake overnight for optimal texture.
- Garnish with fresh berries, whipped cream, or raspberry sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pink Velvet Raspberry Cheesecake, cheesecake recipe, dessert, raspberry dessert