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Indulgent Pink Velvet Raspberry Cheesecake for Sweet Moments Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Indulgent Pink Velvet Raspberry Cheesecake combines a buttery graham cracker crust with a smooth white chocolate and cream cheese layer, topped with a luscious raspberry mousse and glaze. Perfect for special occasions, this vibrant dessert offers a delicate balance of creamy sweetness and tangy raspberry flavors, garnished with fresh raspberries for a stunning presentation.

Ingredients

Scale

Crust

  • 1 cup Graham Cracker Crumbs (Can be replaced with digestive biscuits)
  • 5 Tbsp Unsalted Butter (Melted)

Cheesecake Layer

  • 16 oz Cream Cheese (Softened)
  • 8 oz White Chocolate (Melted)

Raspberry Mousse

  • 2 cups Raspberries (Fresh or frozen)
  • 1/2 cup Powdered Sugar
  • 1 Tbsp Unflavored Gelatin (Bloomed in cold water)
  • 1 cup Heavy Cream (Whipped)
  • 1 Tbsp Lemon Juice

Glaze and Garnish

  • 1/2 cup Raspberry Jam or Puree (For the glaze)
  • 1 cup Fresh Raspberries (For garnish)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix together the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow to cool completely.
  2. Make the cheesecake layer: Beat the softened cream cheese until smooth and creamy. Gradually mix in the melted white chocolate until fully incorporated. Spread this mixture evenly over the cooled crust. Place the pan in the refrigerator to chill for at least 30 minutes to set the layer.
  3. Prepare the raspberry mixture: Bloom the unflavored gelatin by soaking it in cold water according to package instructions. In a saucepan, warm the raspberry puree along with the powdered sugar and lemon juice over low heat. Stir until the sugar dissolves, then add the bloomed gelatin and mix until completely melted. Remove from heat and let cool slightly, but do not allow the mixture to set.
  4. Whip the cream and fold in raspberry mixture: Whip the heavy cream until stiff peaks form. Gently fold the cooled raspberry mixture into the whipped cream, combining carefully to maintain the lightness. Pour this raspberry mousse evenly over the chilled cheesecake layer.
  5. Set the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or until the mousse is fully set and firm.
  6. Prepare the glaze: Warm the raspberry jam and mix in a sprinkle of powdered sugar to sweeten and smooth the glaze. Spread this glaze evenly over the set mousse layer. Return the cheesecake to the refrigerator and chill for an additional 30 minutes to set the glaze.
  7. Garnish and serve: Decorate the top of the cheesecake with fresh raspberries. To serve, slice the cheesecake with a hot knife to ensure clean cuts. Serve chilled and enjoy this decadent pink velvet raspberry delight.

Notes

  • Use a hot knife dipped in warm water for clean slices.
  • Fresh or frozen raspberries can be used; thaw frozen raspberries before use.
  • Make sure the gelatin mixture is cool before folding into whipped cream to avoid curdling.
  • The cheesecake requires at least 5 hours total chilling time for best results.
  • Substitute white chocolate with milk chocolate for a different flavor profile.

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Find it online: https://simplysavorykitchen.com/indulgent-pink-velvet-raspberry-cheesecake-for-sweet-moments-recipe/