**40-Min Raspberry Rose Cheesecake: A Stunning Valentine Treat**
A delightful Raspberry Rose Cheesecake perfect for Valentine’s Day. This dessert combines creamy cheesecake with the sweet-tart flavor of raspberries and a hint of rose.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200g graham crackers
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp rose water
- 200g fresh raspberries
- 50g raspberry jam
- 1 tbsp powdered sugar (for garnish)
Instructions
- Preheat your oven to 160°C (325°F).
- Crush the graham crackers and mix with melted butter. Press into a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and rose water.
- Pour the filling over the crust and bake for 45 minutes.
- Let the cheesecake cool, then refrigerate for 4 hours.
- Top with fresh raspberries and raspberry jam before serving. Dust with powdered sugar.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Adjust rose water to taste—start with less and add more if needed.
- Chilling the cheesecake ensures it sets properly.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg