PINK VELVET RASPBERRY CHEESECAKE
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INGREDIENTS
Sponge Cake Base
3 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
2/3 cup all-purpose flour
1/2 tsp baking powder
Pinch of salt
Pink Raspberry Cheesecake Layer
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp raspberry extract (optional for enhanced flavor)
Pink gel food coloring (as desired)
1 1/2 cups heavy whipping cream, cold
1 1/2 cups fresh raspberries (plus more for topping)
Decoration
Whipped pink cream (or leftover raspberry cream)
Fresh raspberries
Optional: powdered sugar dusting
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INSTRUCTIONS
1. Make the Sponge Cake Base
Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment.
Beat eggs and sugar for 5 minutes until pale and fluffy.
Add vanilla, then gently fold in flour, baking powder, and salt.
Pour into the pan and bake for 12–15 minutes until golden.
Let cool completely.
2. Prepare the Pink Cheesecake Filling
In a bowl, beat cream cheese until smooth.
Add powdered sugar, vanilla, raspberry extract, and pink coloring.
In a separate bowl, whip cold cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture until fluffy.
Stir in raspberries gently.
3. Assemble the Cake
Place sponge base in a lined deep rectangular pan.
Spread cheesecake mixture evenly on top.
Chill for at least 4 hours or overnight.
4. Decorate
Pipe swirls of pink cream on top.
Add fresh raspberries and dust with powdered sugar.
