Red Velvet Cheesecake - ★Cooking Recipes★

Red velvet cheesecake with a chocolate wafer cookie crust.
Directions for: Red Velvet Cheesecake

Ingredients

Crust

1 cups chocolate wafer cookies, finely crushed (about 28 cookies)

5 Tbsp unsalted butter, melted

cup sugar

Pinch of salt

Filling

4 8-ounce packages cream cheese, softened

1 cups sugar

1 Tbsp fresh lemon juice

1 tsp vanilla extract

2 Tbsp all purpose flour

4 large eggs

1 Tbsp unsweetened cocoa powder

1 tsp red food colouring

Directions

Crust

1. Make the crust: Preheat the oven to 350F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Filling

1. Make the filling: Reduce the oven temperature to 325F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

2. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Source and Credits

Photograph by Levi Brown

Recipe courtesy of Food Network Magazine

See more: Bake, Cheese, Chocolate, Cookies, Dessert