Description
A rich and creamy pink velvet raspberry cheesecake with a buttery crust.
Ingrédients
L'échelle
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup raspberry puree
- 2 tablespoons red food coloring
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla, eggs, and sour cream; mix until well combined.
- Stir in raspberry puree and food coloring.
- Pour filling over the crust in the pan.
- Bake for 50-60 minutes or until set.
- Let cool before removing from the pan.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use fresh raspberries for garnish.
- Store leftovers in the refrigerator.
- For a firmer cheesecake, bake longer.
- Temps De Préparation: 25 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 24g
- De Sodium: 200mg
- La graisse: 22g
- Graisses Saturées: 12g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 32g
- La fibre: 1g
- La protéine: 5g
- Le taux de cholestérol: 70mg
Mots-clés: pink velvet raspberry cheesecake