Pink Velvet Raspberry Cheesecake
Ingredients:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup white chocolate chips, melted and slightly cooled
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
Directions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan lightly to prevent sticking.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix thoroughly until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of the prepared springform pan, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass to compact it.
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until the mixture is completely smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
5. Add the vanilla extract and mix well until fully incorporated.
6. Add the eggs one at a time, beating well after each addition. Ensure each egg is fully blended into the batter before adding the next.
7. Blend in the sour cream and heavy cream, mixing on low speed until the batter is smooth and uniform. Avoid overmixing to prevent air bubbles.
8. Gently stir in the melted white chocolate until fully combined, ensuring no streaks remain.
9. Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly with a spatula.
10. Bake in the preheated oven for 55-60 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle. The top should appear slightly dry.
11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
12. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to fully set.
13. Before serving, arrange the fresh raspberries evenly over the top of the chilled cheesecake.
14. Warm the raspberry jam in the microwave for 10-15 seconds until it becomes thin and spreadable. Brush the jam lightly over the raspberries to glaze.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 6 hours 25 minutes
Kcal: 480 per serving | Servings: 10