Luxurious Pink Velvet Raspberry Cheesecake

This cheesecake takes classic comfort to another level with its creamy pink velvet filling and vibrant raspberry glaze. The flavor is a balance of tangy fruit and rich dairy, perched atop a buttery graham cracker base. Whenever I want to wow my guests or bring a little luxury to the weekend, this is the dessert everyone talks about later.

I was inspired to create this recipe after tasting a raspberry ripple cheesecake on vacation. My version quickly found its place at every spring and summer birthday in our family, and now it is a tradition each year.

Ingredients

• Graham cracker crumbs or digestive biscuits: These act as a sturdy foundation and bring a hint of toastiness. Use fresh crackers for the best flavor
• Unsalted butter: Adds richness and helps bind the crust. Look for butter with minimal added water for best results
• Cream cheese: Use full-fat blocks for the creamiest texture and best slice. Let it soften fully before blending
• Raspberry puree: Brings a tart pop of fruit that balances the sweet cream. Use ripe raspberries for a naturally sweet and bold color
• Heavy cream: Adds extra silkiness and makes the cheesecake filling lush. For best results choose cream with no added stabilizers
• Cornstarch: This helps the cheesecake set without drying it out. Make sure your cornstarch is fresh for proper thickening
• Vanilla extract: Rounds out the flavors. Pure extract gives a deeper aroma than imitation types
• Pink food coloring: Just a few drops make the dessert pop. Use gel colorants for a bolder hue
• Whipped cream and fresh raspberries: Brighten up the finish and add a light touch. Choose raspberries that are plump with no wrinkles

Instructions

Prepare the Pan and Oven:

Preheat your oven to a steady 350 degrees Fahrenheit. Choosing a reliable, tight-sealing springform pan is key to an easy release later.

Make the Crust:

Thoroughly combine the crumbs, melted butter, and sugar using your hands or a fork. Drop the mixture into the pan and firmly press it down in an even layer. Use a flat measuring cup for a perfectly level base.

Bake and Cool the Crust:

Slide the pan into the oven and bake just until set and fragrant, about ten minutes. Allow the crust to cool completely before adding the filling to prevent a soggy bottom.

Blend Your Cheesecake Filling:

Take your time here Beat the cream cheese until completely smooth and lump free. Gradually mix in the sugar, then the raspberry puree, vanilla, cornstarch, and heavy cream. Beat just until combined to keep the mixture silky.

Add the Eggs and Color:

Mix in the eggs one at a time using slow movements to reduce air bubbles. If you want that signature pink look, now is the time to add your drops of food coloring and blend gently.

Prepare Your Water Bath:

Wrap the outside of the springform pan tightly with foil. This prevents leaks. Rest the pan inside a larger roasting dish and fill halfway up the sides with steaming hot water.

Bake the Cheesecake:

Pour the smooth mixture over the baked crust. Gently smooth the top, tap the pan to pop any bubbles, then bake at the reduced temperature until the edges are set but the middle still quivers slightly when shaken.

Cool Gradually:

Turn off the oven but leave the cheesecake inside with the door open a crack. This slow cooling helps prevent cracks and keeps the texture ultra creamy.

Make the Raspberry Glaze:

While the cheesecake cools, simmer puree, sugar, cornstarch, and water. Stir until the glaze thickens noticeably. Let it cool to warm before pouring and spreading over the top evenly.

Chill Thoroughly:

Transfer the cheesecake to the refrigerator. Cover and let it set for at least six hours or overnight which develops the best texture and flavor.

Add Finishing Touches:

Right before serving, pipe or spoon soft whipped cream on top and scatter fresh raspberries for a grand finish.

Fresh raspberries are my favorite touch on this cake. Their bright juicy burst plays off each bite of velvety cheesecake. My niece calls this her birthday wish cake and insists on extra berries every single year.

Storage and Leftover Tips

Store cheesecake covered in the fridge where it will stay moist and creamy for several days. To freeze, wrap individual slices tightly and store up to a month. For a clean slice, dip your knife in hot water between cuts

Easy Ingredient Swaps

Swap out graham crackers for any mild biscuit. If you do not have fresh raspberries, frozen berries blend just as smoothly for the puree and glaze. If you are out of cornstarch, arrowroot works great as a thickener

Perfect Ways to Serve This

To serve, add a dollop of whipped cream and scatter extra raspberries or white chocolate curls. For afternoon tea, cut into thin bars instead of wedges and serve with strong black tea or a light sparkling wine

The Story Behind This Recipe

I pieced this recipe together after several flops and a lot of tips gathered from local bakers. My secret has always been blending the filling until velvety before adding eggs. The pink color came when my daughter asked if it could look as fancy as it tasted. Now it gets baked every spring and during holidays

Adapting for Every Season

Brighten winter with a mixed berry puree. Top with edible flowers for spring parties. Sprinkle pomegranate on top for festive holiday sparkle

What People Are Saying

My sister declared it the prettiest dessert she has ever eaten. Dinner guests always demand seconds and beg for the recipe. Great for making ahead because the flavor develops even more overnight

Freezer Meal Conversion

To freeze, allow the cake and glaze to set in the fridge first. Slice and wrap each piece tightly in plastic wrap then store in a freezer seal bag. Thaw overnight in the fridge before serving and add fresh toppings right before enjoying

This showstopping cheesecake is as delicious as it looks. Serve it at gatherings and get ready for plenty of smiles and recipe requests.

Recipe Q&A

→ How do I make the raspberry puree smooth?

Blend raspberries and strain through a fine mesh sieve to remove seeds, ensuring a velvety texture.

→ Can I use frozen raspberries?

Yes, thaw frozen raspberries before blending to achieve a fresh-tasting puree for both filling and glaze.

→ What does the water bath do?

The water bath helps bake the cheesecake evenly, preventing cracks and ensuring a creamy consistency.

→ How long should the dessert be chilled?

Chill for at least 6 hours or overnight to fully set and develop the best texture and flavor.

→ Is coloring necessary for the pink effect?

The raspberry puree gives a natural blush, but a few drops of pink food coloring can enhance vibrancy if desired.