We’ve been expanding our recipe collection lately, and this time around we’ve made something so different for us: cheesecake with Fatty Sundays pretzel bites on top! We’re here to share our raspberry cheesecake recipe with you. It’s a bit more advanced than baking cookies or brownies, but it comes out of the oven absolutely delicious and pretty! We promise it’s worth the effort.
(Based on Philadelphia Classic Baked Cheesecake recipe)
Raspberry Cheesecake Recipe Ingredients:
-1 1/2 cups of Graham Cracker
-1/3 cup salted butter, melted
-2 Tbsp sugar
-32oz of cream cheese, at room temperature
-1 cup of white granulated sugar
-zest of one lemon
-dash of vanilla extract
-4 eggs
-1/4 cup of raspberries
-1/4 cup of double cream
-2 tablespoons of cornflour
-a few droplets natural red coloring, optional
-whipped cream and Fatty Sundays Birthday Cake Pretzel Bites, to serve
Raspberry Cheesecake Recipe Directions:
-Preheat the oven to 325 F. -Combine Graham Cracker crumbs, 2 Tbs sugar and butter in a bowl. Grease a 9 inch springform pan and press crumbs into the bottom, to form a crust.
-With an electric mixer, beat the cream cheese, cream, cornflour, cup of sugar, vanilla, raspberries and lemon zest. Add the eggs, on low speed, one at a time.
-Bake for 55 minutes, until the center is just a little bit wobbly. Allow to cool in the oven with the door ajar. Refrigerate for four hours, removing the rim of the cake pan when cool and firm.
-When serving, top each slice with a scoop of whipped cream and a few Fatty Sundays Birthday Cake pretzel bites!
This pink raspberry cheesecake is perfect for birthday parties or any Spring time celebration that has a fun, colorful theme. The raspberries and natural red coloring mixed with the cream cheese creates a pretty, pastel pink color that is sure to grab any guest’s attention. If you’re making the cheesecake to indulge in at home, enjoy a slice with a cold glass of milk for an extra decadent dessert. And don’t forget to get your Birthday Cake Pretzel Bites on our site here. Enjoy!