Pink Velvet Raspberry Cheesecake

🍰 This Pink Velvet Raspberry Cheesecake

This Pink Velvet Raspberry Cheesecake rekindles fond memories of summer afternoons with my grandmother, who taught me that a slice of beauty and taste can bring everyone closer together. Light, elegant, and bursting with fresh flavors, it’s always a showstopper at family gatherings!

Ingredients:
✔️ 1 1/2 cups graham cracker crumbs
✔️ 1/4 cup sugar
✔️ 1/2 cup unsalted butter, melted
✔️ 16 oz cream cheese, softened
✔️ 1 cup powdered sugar
✔️ 1 teaspoon vanilla extract
✔️ 1/4 cup heavy cream
✔️ 1/2 cup raspberry puree, strained
✔️ Few drops pink food coloring
✔️ Fresh raspberries for garnish

Directions:

1️⃣ Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2️⃣ In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. • Firmly press the mixture into the bottom of the prepared pan to create an even crust.
3️⃣ In a large bowl, beat the cream cheese until smooth. • Gradually incorporate the powdered sugar and vanilla extract, mixing until smooth and well combined.
4️⃣ Add heavy cream to the cream cheese mixture, beating until smooth and creamy.
5️⃣ Stir in raspberry puree and food coloring until evenly incorporated.
6️⃣ Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
7️⃣ Bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
8️⃣ Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
9️⃣ Before serving, garnish with fresh raspberries for an extra touch of elegance.