Red Velvet Cheesecake
A luscious layer of creamy cheesecake combined with vibrant red velvet flavor on a crunchy chocolate cookie crust, perfect for any celebration.
Ingrédients
For the Crust
- 1.5 cups chocolate cookie crumbs
- 0.5 cups unsalted butter, melted Ensure it's cooled slightly before mixing.
For the Cheesecake Filling
- 2 cups cream cheese, softened Soften ahead for smooth mixing.
- 1 cups granulated sugar
- 3 large eggs Add one at a time.
- 0.5 cups sour cream
- 0.25 cups milk
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring For vibrant color.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all ingredients ahead of time to ensure a smooth baking process.
- Measure chocolate cookie crumbs and melt the butter.
- Soften the cream cheese beforehand.
Making the Crust
- Combine chocolate cookie crumbs and melted butter in a bowl, stirring until evenly coated.
- Press the mixture into the bottom of a springform pan, creating an even layer.
Preparing the Filling
- In a bowl, beat softened cream cheese and granulated sugar with an electric mixer until creamy and smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, milk, cocoa powder, red food coloring, and vanilla extract until just combined.
Baking
- Pour the cheesecake mixture over the prepared crust in the springform pan.
- Bake in a preheated oven for about 60 minutes. The center should be set but slightly wobbles when shaken.
Cooling and Chilling
- Turn off the oven and let the cheesecake sit in the oven for an additional hour to cool gradually.
- Refrigerate for at least 4 hours or overnight before serving.
Serving
- Remove the cheesecake from the springform pan.
- Optionally garnish with whipped cream or chocolate sauce and serve chilled.
Notes
To enhance flavor, consider adding a pinch of cinnamon or nutmeg. For better presentation, top with chocolate shavings or edible glitter.