Description
This Indulgent Pink Velvet Raspberry Cheesecake combines a buttery graham cracker crust with a creamy white chocolate cream cheese layer, topped with a luscious raspberry mousse and a shiny raspberry glaze. Perfect for sweet moments and celebrations, this no-bake dessert offers a delightful balance of smooth textures and tart berry flavors, garnished with fresh raspberries for an elegant finish.
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
- 1/2 cup Raspberry Jam or Puree (For the glaze)
Garnish
- 1 cup Fresh Raspberries (For garnish)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs with melted unsalted butter until evenly mixed. Firmly press the mixture into the bottom of a springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the Cheesecake Layer: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the melted white chocolate, mixing until fully incorporated. Spread this cream cheese and white chocolate mixture evenly over the cooled crust. Refrigerate for at least 30 minutes to set.
- Prepare Gelatin and Raspberry Mixture: Bloom the unflavored gelatin by sprinkling it over cold water and letting it sit for a few minutes. In a small saucepan, warm the raspberry puree (or raspberry jam) with powdered sugar and lemon juice over low heat. Stir in the bloomed gelatin until completely dissolved. Remove from heat and allow the mixture to cool slightly, ensuring it is still liquid but not hot.
- Make Raspberry Mousse: Whip the heavy cream until stiff peaks form. Gently fold the cooled raspberry gelatin mixture into the whipped cream, blending carefully to maintain the airiness of the whipped cream. Pour this raspberry mousse mixture over the chilled cheesecake layer in the springform pan. Refrigerate for at least 4 hours to allow the mousse to set fully.
- Glaze the Cheesecake: Warm the raspberry jam slightly and mix in a small sprinkle of powdered sugar to create a smooth glaze. Spread this glaze gently over the set raspberry mousse layer. Return the cheesecake to the refrigerator and chill for an additional 30 minutes to set the glaze.
- Garnish and Serve: Decorate the top of the cheesecake with fresh raspberries evenly distributed. To serve, use a hot knife to slice the cheesecake cleanly. Serve chilled for the best texture and flavor experience.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Ensure the cream cheese is fully softened for a smooth texture.
- Blooming gelatin is essential for a smooth mousse without lumps.
- White chocolate can be substituted with milk chocolate for a different flavor profile.
- Freezing the raspberries before using them in the puree is acceptable if fresh are unavailable.
- Use a warm, clean knife for slicing to prevent cracking.
- This cheesecake requires refrigeration time for proper setting; planning ahead is recommended.
