Pink Velvet Raspberry Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs or crushed digestive biscuits
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ For the Cheesecake Filling
04 -
3 blocks (8 oz each) cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
2 eggs
07 -
1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
08 -
1/2 cup heavy cream
09 -
2 tablespoons cornstarch
10 -
1 teaspoon vanilla extract
11 -
A few drops of pink food coloring (optional)
→ For the Raspberry Glaze
12 -
1/2 cup raspberry puree
13 -
2 tablespoons granulated sugar
14 -
1 teaspoon cornstarch
15 -
2 tablespoons water
→ For Garnish
16 -
1 cup whipped cream
17 -
Fresh raspberries
# Instructions:
01 -
Preheat the oven to 175°C. Mix the crushed graham crackers or biscuits with melted butter and sugar until combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
02 -
Reduce the oven temperature to 163°C. In a large bowl, beat the softened cream cheese until smooth. Add sugar, then mix in the raspberry puree, vanilla extract, cornstarch, and heavy cream. Add eggs one at a time, mixing gently to avoid incorporating too much air. If desired, add a few drops of pink food coloring.
03 -
Pour the cheesecake batter over the crust and smooth the top. Wrap the outside of the springform pan with foil and place it in a larger pan filled with hot water. Bake for 55-65 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
04 -
In a small saucepan, heat raspberry puree, sugar, and cornstarch with water over medium heat. Stir until thickened, then let cool slightly before pouring over the cheesecake.
05 -
Refrigerate the cheesecake for at least 6 hours or overnight for best results. Before serving, garnish with whipped cream and fresh raspberries.