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Image showcases a close-up view of a bowl filled with golden, bite-sized churro bites, each one perfectly crisped in the air fryer. The churro bites are coated in a fine dusting of cinnamon and sugar, giving them a subtly textured, glistening appearance. Their slightly irregular, pillow-like shapes add to their homemade charm. A small dish of chocolate dipping sauce is partially visible in the background, offering a rich contrast to the light and airy texture of the churros. The overall composition emphasizes a balance of indulgence and wholesomeness, highlighting the healthier preparation without sacrificing classic churro appeal.

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A creamy, blushed cheesecake infused with raspberries and white chocolate, set atop a buttery cookie crust — perfect for special occasions and berry lovers alike.

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker or vanilla wafer crumbs

  • 5 tbsp unsalted butter, melted

  • Pinch of salt

Filling:

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 3 large eggs

  • ½ cup raspberry puree (strained)

  • 4 oz white chocolate, melted

  • 1 tsp vanilla extract

  • 1 tbsp unsweetened cocoa powder

  • Optional: 1–2 drops pink food coloring

Topping (optional):

  • Whipped cream

  • Fresh raspberries

  • White chocolate shavings

Instructions

  • Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan with parchment paper.

  • Mix crumbs, butter, and salt. Press into pan bottom. Bake 10 minutes. Cool.

  • Puree raspberries and strain. Set aside ½ cup.

  • Beat cream cheese until smooth. Add sugar and beat 2 minutes.

  • Mix in sour cream, melted chocolate, vanilla, cocoa, and raspberry puree. Add eggs one at a time.

  • Pour into crust. Place pan in water bath.

  • Bake 60–70 minutes until center slightly jiggles.

  • Cool in oven 1 hour. Then chill 6 hours or overnight.

  • Decorate with whipped cream, raspberries, and white chocolate before serving.

Notes

For a brighter pink, add food coloring. Store in the fridge for up to 5 days or freeze for up to a month. Use a water bath for a smooth top.

Find it online: https://foodemily.com/raspberry-cheesecake-recipe-with-glossy-pink-glaze/