Description
Delight in the eye-catching elegance of this Pink Velvet Raspberry Cheesecake—a dessert that’s as beautiful as it is indulgent. Featuring a blush-pink velvet cake base topped with a luscious cream cheese layer and raspberry swirl, it offers a sophisticated twist for your next celebration or cozy evening. Ideal for those seeking quick breakfast bakes, elegant dessert ideas, or easy recipes for entertaining, this cheesecake brings together balanced sweetness, vibrant color, and luxurious texture. It’s one of those food ideas that effortlessly transition from brunch tables to dinner desserts.
Ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Pink gel food coloring (as needed)
16 ounces cream cheese (full-fat, softened)
1/3 cup sour cream
2 large eggs
1/3 cup raspberry preserves or compote
Instructions
1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
2. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk buttermilk, oil, egg, vanilla, and pink gel food coloring.
4. Combine wet and dry ingredients. Pour batter into pan and bake for 15–18 minutes. Cool completely.
5. Beat cream cheese until smooth. Add sugar, vanilla, sour cream. Mix in eggs one at a time.
6. Pour cheesecake mixture over the cooled pink velvet base.
7. Spoon raspberry compote on top and swirl using a knife.
8. Bake at 325°F for 45–55 minutes. Center should jiggle slightly. Cool, then refrigerate overnight.
Notes
For clean slices, dip your knife in hot water and wipe between cuts.
Let cheesecake chill overnight for the best texture and flavor.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: cheesecake, raspberry cheesecake, pink velvet, dessert ideas, easy recipe