Ingredients
- Cream cheese, softened: 24 oz (680g)
- Granulated sugar: 1 1/4 cups (250g)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon (5ml)
- Heavy cream: 1/2 cup (120ml)
- Raspberry puree: 1/2 cup (120ml) (from about 6 oz fresh raspberries)
- Pink gel food coloring: Few drops (adjust to desired color)
- Graham cracker crumbs: 1 1/2 cups (150g)
Instructions
- Step 1: Preheat oven to 325°F (160°C). Prepare graham cracker crust by mixing crumbs with melted butter and pressing into the bottom of a springform pan. Bake for 10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream.
- Step 3: Gently fold in the raspberry puree and pink food coloring until evenly distributed. Be careful not to overmix.
- Step 4: Pour the cheesecake batter over the cooled graham cracker crust.
- Step 5: Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 6: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. Garnish with fresh raspberries, if desired.
Notes
- To maintain its creamy texture, store leftover cheesecake tightly wrapped in the refrigerator for up to 3 days.
- While not usually reheated, a small slice can be brought to room temperature for 15-20 minutes to enhance its flavor and softness.
- Garnish each slice with a sprig of mint alongside fresh raspberries for a pop of contrasting color and aroma.
- For the most vibrant pink hue without thinning the batter, use gel food coloring and add it gradually, testing the color after each addition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American