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.
Mix the cookie crumbs, melted butter, sugar and salt in a bowl.
Layer them onto a 9-inch springform pan and press firmly till the crust is about 1 inch in height.
Put the pan on a baking sheet and bake until set for about 10 minutes.
Let cool completely.
Makign the filling
Reduce the oven temperature to 325ºF.
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.
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.
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.
Bake until the edges are set but the center is still wobbly, for about 1 hour and 20 minutes.
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.