Description
Indulge in the luscious Pink Velvet Raspberry Cheesecake, a no-bake dessert featuring a buttery graham cracker crust, creamy white chocolate cheesecake filling infused with fresh raspberries, and a tangy raspberry glaze topped with fresh berries. Perfect for celebrations or anytime you crave a sweet, fruity treat with a delicate pink hue.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs (Substitute with vanilla wafers or crushed digestive biscuits for a different flavor.)
- 0.5 cups Unsalted Butter (Use regular butter for a more pronounced taste.)
Cheesecake Filling
- 16 oz Cream Cheese (Ensure it’s softened for easy mixing.)
- 8 oz White Chocolate (Opt for high-quality chocolate for the best flavor.)
- 1 teaspoon Vanilla Extract
- 2 cups Raspberries (Fresh or frozen works well; other berries can be substituted.)
- 1 cup Whipped Cream (Make sure it’s cold for optimum whipping.)
- 0.75 cups Powdered Sugar (Sweetens both the mousse and glaze.)
- 1 tablespoon Gelatin (Can be replaced with agar-agar for a vegetarian option.)
- 1 tablespoon Lemon Juice (Fresh juice is recommended.)
Glaze and Garnish
- 0.5 cups Raspberry Jam or Puree (Opt for unsweetened puree for less sugar.)
- 1 cup Fresh Raspberries (For garnish.)
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Refrigerate to set while preparing the filling.
- Soften the gelatin: Sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5-10 minutes. Then gently warm it over a double boiler or microwave until fully dissolved, careful not to boil.
- Melt the white chocolate: Gently melt the white chocolate in a double boiler or microwave in short bursts, stirring frequently to avoid burning. Set aside to cool slightly.
- Mix the cream cheese and sugar: In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Add melted white chocolate and gelatin: Slowly incorporate the melted white chocolate and dissolved gelatin into the cream cheese mixture, blending well to combine all ingredients uniformly.
- Prepare raspberry purée: In a blender or food processor, purée 2 cups of raspberries with lemon juice until smooth. Strain seeds if desired for a smoother texture. Fold the raspberry purée gently into the cheesecake mixture for the signature pink hue and flavor.
- Whip the cream and fold in: Whip the chilled whipping cream to soft peaks. Gently fold the whipped cream into the cheesecake mixture to create a light and airy texture without deflating.
- Assemble the cheesecake: Pour the cheesecake mixture over the chilled crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours or until set, preferably overnight for best results.
- Prepare the glaze: Warm the raspberry jam or puree slightly to make it pourable. Pour the glaze evenly over the set cheesecake, smoothing it out gently with a spatula.
- Garnish and serve: Decorate the top with fresh raspberries evenly across the surface. Chill for an additional 30 minutes before slicing and serving chilled. Enjoy your Pink Velvet Raspberry Cheesecake!
Notes
- For a vegetarian option, substitute gelatin with agar-agar powder, adjusting quantities as per package instructions.
- Use fresh or frozen raspberries; if frozen, thaw and drain excess liquid before using.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- White chocolate can be replaced with white compound chocolate but flavor may differ.
- Keep the cheesecake refrigerated until serving to maintain texture and freshness.
- To prevent cracking, avoid sudden temperature changes when chilling the cheesecake.
