Pink Velvet Raspberry Cheesecake

Description
This gorgeous Pink Velvet Raspberry Cheesecake features layers of velvety pink velvet cake and creamy cheesecake, with a sweet raspberry swirl topping. It’s a stunning dessert that’s rich, flavorful, and perfect for celebrating birthdays, holidays, or any special occasion.

Origin
The concept of combining cake and cheesecake has become a trendy dessert idea, and this Pink Velvet Raspberry Cheesecake is a fun twist on classic red velvet and cheesecake combinations. Raspberry, known for its vibrant color and sweet-tart taste, is often used in desserts for both flavor and visual appeal.

Ingredients Quantity

For the Pink Velvet Cake Layer:

1 ½ cups (190g) all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring
½ cup (120ml) buttermilk
1 tsp white vinegar
1 tsp baking soda

For the Cheesecake Layer:

3 packages (8 oz/225g each) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup (240ml) sour cream
2 tbsp all-purpose flour

For the Raspberry Swirl:

1 cup (150g) fresh raspberries (or frozen, thawed)
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch (optional, for thickening)

Ingredients Optional

Fresh raspberries for garnish
Whipped cream for topping
Edible glitter or gold leaf for extra elegance
A drizzle of raspberry sauce or jam for additional flavor and color

Instruction

Make the Pink Velvet Cake Layer:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.
In a separate small bowl, combine the buttermilk, vinegar, and baking soda. Add the wet ingredients to the butter mixture alternately with the dry ingredients, beginning and ending with the dry. Mix until just combined.
Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then transfer it to a wire rack.
Prepare the Cheesecake Layer:
Preheat the oven to 325°F (163°C). Grease and line a 9-inch (23cm) springform pan.
Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour. Beat until fully combined.
Pour the cheesecake batter into the prepared springform pan. Smooth the top.
Prepare the Raspberry Swirl:
In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook for 5–7 minutes until the raspberries break down and the mixture thickens slightly. If you want a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the raspberry mixture. Cook for another 1-2 minutes. Remove from heat and let cool.
Assemble the Cheesecake:
Once the raspberry mixture has cooled slightly, spoon 1–2 teaspoons of the raspberry sauce onto the surface of the cheesecake. Use a knife or skewer to swirl the raspberry sauce into the cheesecake, creating a marbled effect.
Carefully bake the cheesecake for 50–60 minutes, or until the center is just set and slightly jiggly. Let the cheesecake cool in the oven with the door ajar for about 1 hour, then transfer to the fridge to chill for at least 4 hours, or overnight for best results.
Assemble the Cake:
Once the cheesecake is fully chilled and set, slice the Pink Velvet Cake into layers (you may need to trim off the top of the cake to make it level). Place one layer of cake onto a cake board or serving platter.
Top the first layer of cake with a layer of cheesecake. Continue layering the cake and cheesecake until you’ve used all layers.
Frost the top and sides with whipped cream or additional cheesecake filling if desired.
Serve:
Garnish the cake with fresh raspberries, extra raspberry swirl, or whipped cream. Slice and serve chilled.

Tips of Success
Ensure both the cake and cheesecake are fully cooled before assembling the layers.
For a smoother swirl, make sure your raspberry mixture isn’t too hot when you add it to the cheesecake.
You can also use store-bought raspberry jam if you prefer a quicker topping instead of making the raspberry sauce.

Recommendation
Serve this cheesecake with a cup of coffee or a light sparkling beverage to balance out the richness. It also pairs wonderfully with a fruity white wine or rosé for a special occasion.

Nutrition (per slice, approx. 12 servings)
Calories: ~350
Fat: 24g
Carbohydrates: 32g
Sugar: 22g
Protein: 6g
Sodium: 200mg

This cake is stunning and perfect for a birthday or celebration! Let me know if you need any adjustments or tips to make it even more personalized!