Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup raspberry puree
- 1 tablespoon pink food coloring
Instructions
- Step 1: Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes; let cool.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, raspberry puree, and pink food coloring.
- Step 3: Pour cheesecake batter over the cooled crust. Gently tap the pan to release any air bubbles.
- Step 4: Bake for 65-75 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 5: Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To maintain the cheesecake's creamy texture, store it in an airtight container in the refrigerator for up to 5 days.
- Since this cheesecake is best served cold, there's no need for reheating; just let it sit at room temperature for a few minutes before serving for easier slicing.
- Garnish each slice with fresh raspberries and a dollop of whipped cream for an extra touch of elegance that complements the raspberry flavor.
- For a vibrant, uniform color, ensure your raspberry puree is smooth and free of seeds before adding it to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American