Description
This Pink Velvet Raspberry Cheesecake is a delightful dessert combining a moist pink velvet cake base with a smooth and creamy cheesecake topping swirled with vibrant raspberry compote. Perfect for celebrations or an indulgent treat, it features a visually striking pink hue with rich, tangy, and sweet flavors in every bite.
Ingredients
Scale
Pink Velvet Cake Base
- 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)
Cheesecake Topping
- 16 ounces cream cheese (full-fat, softened)
- 1/3 cup sour cream
- 2 large eggs
- 1/3 cup raspberry preserves or compote
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan to ensure easy removal of your cheesecake.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, blend buttermilk, vegetable oil, egg, vanilla extract, and enough pink gel food coloring to achieve your desired pink shade.
- Make Pink Velvet Batter & Bake: Gradually add the wet ingredients to the dry and stir until just combined. Pour the batter into the prepared pan and bake for 15 to 18 minutes. Remove from oven and allow to cool completely.
- Prepare Cheesecake Mixture: Beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and sour cream, mixing well. Incorporate the eggs one at a time, beating after each addition until fully blended.
- Assemble Cheesecake: Pour the cheesecake mixture evenly over the cooled pink velvet cake base in the pan.
- Add Raspberry Swirl: Spoon the raspberry preserves or compote over the cheesecake layer. Use a knife or skewer to gently swirl the raspberry through the cheesecake to create a marbled effect.
- Bake and Chill: Bake the entire cheesecake at 325°F (163°C) for 45 to 55 minutes. The center should still jiggle slightly when gently shaken. Remove from oven, cool to room temperature, then refrigerate overnight before serving for best texture and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- The pink gel food coloring allows control over the vibrancy of the cake color; add gradually.
- Cool the pink velvet base completely before adding the cheesecake layer to prevent mixing.
- Use a springform pan for easy removal and clean edges.
- Refrigeration overnight enhances the flavor and helps the cheesecake set properly.
- If you don’t have raspberry preserves, fresh raspberries blended with a little sugar can be used as a substitute.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: pink velvet cake, raspberry cheesecake, pink velvet cheesecake, raspberry swirl cheesecake, baked cheesecake dessert, springform pan cheesecake
