Red Velvet Cheesecake Recipe

If you think the red velvet rage has run out, think again because this Red Velvet Cheesecake recipe is about to become your new dessert favorite, and not just in the red velvet category. This smooth, creamy cheesecake recipe is the dessert of your dreams and we’re sure everyone in your family, the kids especially, will fall for it with the very first bite. Try it out for an exquisite dessert that tastes as good as it looks.

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Red Velvet Cheesecake Recipe

This delicious Red Velvet Cheesecake will make your heart sing and your tummy rejoice with happiness. If you have a sweet tooth that keeps needing something different all the time, try this one out.

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Course

Desserts

Servings

slices MetricUS Imperial

Ingredients

For the crust

• 1 1/2 cup chocolate wafer cookies finely crushed
• 5 tbsp butter unsalted, melted
• 1/2 cup sugar
• pinch Salt

Fot the filling

• 4 cream cheese 8-ounce packages, softened
• 1 1/4 cups sugar
• 1 tbsp Lemon juice fresh
• 1 tsp vanilla extract
• 2 tbsp all purpose flour
• 4 eggs large
• 1 tbsp cocoa powder unsweetened
• 1 tsp red food coloring

Course Desserts Servings slices MetricUS Imperial Ingredients For the crust 1 1/2 cup chocolate wafer cookies finely crushed 5 tbsp butter unsalted, melted 1/2 cup sugar pinch Salt Fot the filling 4 cream cheese 8-ounce packages, softened 1 1/4 cups sugar 1 tbsp Lemon juice fresh 1 tsp vanilla extract 2 tbsp all purpose flour 4 eggs large 1 tbsp cocoa powder unsweetened 1 tsp red food coloring

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Instructions

Making the crust

1. Preheat the oven to 350ºF.
2. Mix the cookie crumbs, melted butter, sugar and salt in a bowl.
3. Layer them onto a 9-inch springform pan and press firmly till the crust is about 1 inch in height.
4. Put the pan on a baking sheet and bake until set for about 10 minutes.
5. Let cool completely.

Makign the filling

1. Reduce the oven temperature to 325ºF.
2. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth or for about 4 to 5 minutes.
3. Add the flour, then beat in the eggs one at a time. Transfer 2 cups of batter to a bowl and stir in the cocoa powder and food coloring.
4. Pour the red batter onto 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 to make a marble pattern.
5. Bake until the edges are set but the center is still wobbly, for about 1 hour and 20 minutes.
6. Turn off the oven but keep the cake inside to cool for 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool.
7. Refrigerate at least 4 hours before slicing.