Red Velvet Cheesecake

Total Time:
2 hr
Prep:
20 min
Cook:
1 hr 40 min

Yield:
10 servings
Level:
Easy

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 -ounce packages cream cheese, softened
  • 1 1/4 cups sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring
Directions

Make the crust: Preheat the oven to 350 degrees 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.

Make the filling: Reduce the oven temperature to 325 degrees F. 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.

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.

Photograph by Levi Brown


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    This recipe is featured in:

    Valentine's Day