Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (or vanilla wafers, shortbread, or gingersnaps)
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1–2 teaspoons natural pink food coloring (e.g., beet powder or strawberry puree)
- ½ cup heavy cream (optional for added creaminess)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch or 10-inch springform pan, or line it with parchment paper for easy removal.
- Make the Crust:
- In a food processor, crush the graham crackers (or your chosen cookie) until finely ground.
- Combine the crumbs with sugar and melted butter until the mixture holds together when pressed.
- Press the crumb mixture into the base of your prepared pan, ensuring it’s evenly spread. Bake for 10 minutes, then remove and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon juice, mixing until smooth.
- Gradually add the pink food coloring until you reach your desired shade. Start with a small amount and adjust as needed.
- If you’re using heavy cream, mix it in to add extra creaminess.
- Bake the Cheesecake:
- Pour the cheesecake batter into the cooled crust. Smooth the top with a spatula.
- Bake for 45-55 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in with the door ajar for 1 hour to cool slowly (this helps prevent cracks).
- Cool & Chill:
- After cooling in the oven, transfer the cheesecake to the fridge and chill for at least 4 hours, or preferably overnight.
- Decorate:
- Once fully chilled, remove the cheesecake from the springform pan.
- Pipe cream cheese frosting or whipped cream onto the top for an elegant finish.
- Garnish with fresh berries (strawberries, raspberries) or edible flowers for a festive look. A light dusting of powdered sugar and a drizzle of melted white chocolate can add the final touch.
Notes
- Coloring: For a natural pink hue, use beet powder or strawberry puree. These not only color the cheesecake but also contribute subtle flavors.
- Texture Tips: Be careful not to overmix the filling to preserve a smooth, velvety texture. Also, avoid overbaking as it may dry out the cheesecake. The center should remain a bit wobbly.
- Crust Variations: Feel free to experiment with different cookies for the crust—vanilla wafers, shortbread, or gingersnaps work wonderfully for adding unique flavors.