Ingredients
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/2 cups
- Large Eggs: 4
- Raspberry Puree: 1 cup (from about 12 ounces fresh raspberries)
- Pink Food Coloring: 1 teaspoon (gel or liquid)
- Vanilla Extract: 1 teaspoon
- Graham Cracker Crumbs: 1 1/2 cups
- Melted Butter: 6 tablespoons
Instructions
- Step 1: Preheat oven to 325°F (160°C). Prepare a springform pan (9 or 10 inch) by wrapping the bottom tightly with aluminum foil.
- 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. Be careful not to overmix.
- Step 3: Stir in raspberry puree, pink food coloring, and vanilla extract until well combined. The batter should be a vibrant pink color.
- Step 4: In a separate bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to create the crust.
- Step 5: Pour the cheesecake batter over the graham cracker crust.
- Step 6: Bake in the preheated oven for 60-75 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 the oven with the door slightly ajar for an hour.
Notes
- Store leftover Pink Cheesecake tightly covered in the refrigerator for up to 5 days.
- Gently warm individual slices in the microwave for 10-15 seconds for a slightly softer texture, but avoid overheating.
- Garnish each slice with fresh raspberries and a dusting of powdered sugar for an elegant presentation.
- For an extra smooth cheesecake, ensure your cream cheese is truly softened to avoid lumps and be careful not to overmix the batter after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American