Red Velvet Cheesecake

Red Velvet Cheesecake
Red Velvet Cheesecake

PREP TIME

35

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Ingredients

  • For the Crust:

  • 1 1/2

    cups finely crushed chocolate wafer cookies (about 28 cookies)

  • 5

    tablespoons unsalted butter, melted

  • 1/3

    cup sugar

  • Pinch of salt

  • For the Filling:

  • 4

    8-oz packages cream cheese, softened

  • 1 1/4

    cup 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 coloring

Directions

1. Make the crust: Preheat the oven to 350 F. 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. 2. Make the filling: Reduce the oven temperature to 325 F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted wit he paddle attachment until smooth, 4-5 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. 3. 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 serving.

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