Description
This Pink Velvet Cheesecake is a dreamy, silky dessert with a rich, velvety texture and a gorgeous pink hue. With a buttery cookie crust and a creamy cheesecake filling, it’s perfect for special occasions or just because!
Ingredients
For the Crust:
- 2 cups graham cracker or vanilla wafer crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ cup heavy cream
- 2 tbsp cornstarch or flour
- 1 tbsp lemon juice
- 1–2 tsp pink gel food coloring
For the Topping (Optional):
- Whipped cream
- White chocolate shavings
- Fresh berries
Instructions
-
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
-
Prepare the crust: Mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
-
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla, heavy cream, cornstarch, and lemon juice. Mix until smooth.
-
Add color: Stir in pink food coloring until you reach your desired shade.
-
Bake the cheesecake: Pour filling over the crust. Bake for 55-65 minutes, until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
-
Chill & serve: Refrigerate for at least 4 hours (preferably overnight). Top with whipped cream and berries before serving!
Notes
- For extra pink color, use strawberry or raspberry extract instead of lemon juice.
- To prevent cracks, use a water bath by placing a pan of hot water on the oven’s lower rack.
- Store in the fridge for up to 5 days.
- Prep Time: 20 minutes |
- Cook Time: 65 minutes
Nutrition
- Calories: 380g
- Sodium: 250mg
- Fat: 24g
- Carbohydrates: 34g
- Protein: 6g