Can I use low-fat cream cheese and sour cream?

For best results, use full-fat cream cheese and sour cream. Low-fat versions can alter the texture.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. No need to thaw them completely before using.

Is the water bath necessary?

Baking the cheesecake in a water bath helps to ensure even baking and prevents cracks. Don't skip this step!

How long can I store the cheesecake?

Store the cheesecake in the refrigerator for up to 5 days. For longer storage, freeze individual slices.

How much rose extract should I use?

Use rose extract sparingly; a little goes a long way. Too much can make the cheesecake taste soapy.

Can I add food coloring?

Yes! Try adding a few drops of pink food coloring for a more vibrant color.

Valentine's Day is just around the corner, and what better way to celebrate love than with a decadent and beautiful dessert? This Raspberry Rose Cheesecake is not only visually stunning but also bursting with flavors that will tantalize your taste buds. The combination of tangy raspberries and delicate rose creates a symphony of flavors that's both romantic and unforgettable. It's the perfect treat to share with your loved one – or to enjoy all by yourself! I messed up my first attempt, but the second one…oh boy!

The creamy, smooth cheesecake filling is infused with a homemade raspberry puree, giving it a vibrant pink hue and a burst of fresh raspberry flavor. A touch of rose extract adds a subtle floral note that complements the raspberries perfectly. The graham cracker crust provides a delightful contrast in texture, while the fresh raspberries and rose petals on top add a touch of elegance. One of my friends told me about their fun hiking experience in the mountains. What does this mean for you? I really love Valentine’s, it fills me with glee. I know how difficult it can be to lose a loved one.

Valentine's Raspberry Rose Cheesecake

Name: Valentine's Raspberry Rose Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Baked-Desserts
Ingredients: 1 1/2 cups Graham Cracker Crumbs; 6 tablespoons Melted Unsalted Butter; 1/4 cup Granulated Sugar (for crust); 32 ounces Cream Cheese, softened; 1 1/4 cups Granulated Sugar (for filling); 4 Large Eggs; 1 cup Sour Cream; 1/2 cup Raspberry Puree (from about 1 cup fresh raspberries); 1/2 teaspoon Rose Extract; 1 cup Fresh Raspberries (for decoration); optional Rose Petals (food grade, for decoration)

Indulge in this Valentine's Raspberry Rose Cheesecake featuring a creamy, rose-infused filling, a tangy raspberry puree, and a buttery graham cracker crust. Perfect for a romantic celebration, this cheesecake is a showstopper that tastes as good as it looks.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 70 minutes

Total Time: 270 minutes

📖 Instructions

Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
In a food processor, pulse the graham crackers until they form fine crumbs. Add the melted butter and sugar, and pulse until well combined. The mixture should resemble wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a measuring cup to help flatten it. Bake for 10 minutes, then remove from the oven and let it cool slightly.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. This usually takes about 3-5 minutes on medium speed. Make sure there are no lumps.
Add the sugar and continue to beat until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage; overmixing can incorporate too much air and cause the cheesecake to crack.
Stir in the sour cream, raspberry puree, and rose extract until just combined. Be gentle to avoid overmixing. The batter should be smooth and have a light pink color.
Pour the cheesecake batter over the cooled graham cracker crust. Gently tap the pan on the counter a few times to release any air bubbles.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking.
Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set fully.
Once the cheesecake is chilled, gently run a thin knife around the edge of the pan to loosen it. Carefully release the sides of the springform pan and transfer the cheesecake to a serving platter.
Decorate the cheesecake with fresh raspberries and rose petals before serving. A dusting of powdered sugar adds a final touch of elegance.
To make the raspberry puree, simply blend fresh raspberries in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.

📝 Notes

For a deeper raspberry flavor, add a tablespoon of raspberry liqueur to the batter.
If you don't have rose extract, you can use a teaspoon of rose water, but adjust the amount to taste.
Be sure to use food-grade rose petals if you decide to decorate with them. You can find them at specialty stores or online.