Opis
A rich and creamy pink velvet raspberry cheesecake with a graham cracker crust.
Składniki
Skala
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup raspberry puree
- 2 tbsp red food coloring
Instrukcje
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream.
- Add raspberry puree and food coloring, mix until combined.
- Pour the batter over the crust in the springform pan.
- Bake for 60 minutes or until the center is set.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
Uwagi
- Use fresh raspberries for garnish.
- Store leftovers in the refrigerator.
- For a stronger raspberry flavor, add more puree.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 60 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 250mg
- Kwasy: 22g
- Nasycony tłuszcz: 13g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 1g
- Białko: 5g
- Cholesterol: 90mg
Słowa kluczowe: pink velvet raspberry cheesecake