Description
Indulge in the decadent delight of Red Velvet Cheesecake, a luscious fusion of velvety red cocoa cheesecake atop a rich chocolate cookie crust, crowned with billowy vanilla cream. This show-stopping dessert is perfect for any special occasion or sweet craving.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 4 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
- Prepare the crust: Combine chocolate cookie crumbs, sugar, and melted butter. Press into the pan to form the crust.
- Make the filling: Beat cream cheese and sugar, add cocoa powder, eggs, sour cream, buttermilk, vanilla, vinegar, and red food coloring. Pour over crust.
- Bake: Place in a water bath and bake for 55–65 minutes. Cool in the oven, then refrigerate.
- Prepare the topping: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cheesecake.
Notes
- For a decorative touch, crumble a small red velvet cupcake or cake scraps on top of the whipped cream.
- To avoid cracks, make sure not to overbake and allow the cheesecake to cool gradually.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38 g
- Sodium: 370 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
