Photo: Red Velvet Cheesecake Recipe
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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By sandraelaine1975
houston tx
on May 14, 2013
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I could not find chocolate wafers so I decided to use graham crackers, turned out so creamy and the crust was amazing!
By tinasobolewski
on January 28, 2013
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OMG!!! This was my first attempt to make a cheesecake and it was AWSOME!!!! I followed the receipe except I used graham crackers for the crust because its all I had in the house.....As per instructions from a baker I know - I put the cream cheese out for about 2 hours so it was room temperture (If you take a rolling pin and flatten the cream cheese it will get to room temp faster-this works great to get butter to room temp too for those who make homemade cookies...I was also instructed by my friend to get eggs to room temp also-(I put them in a bowl of warm water which I changed a few times...I have a new convection bake oven which I baked it in. I was worried as it was baking because 3/4 way into baking the top got somewhat brown and it was cracked alot.....The worry was for nothing, lol, it tasted soooooo Good.....I left it in the fridge for about 4 hours then put in the freezer for about 40 minutes before I tasted.. Try this receipe, you will not be sorry:
By BieberAndFood
on December 06, 2012
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I added a little bit of vinegar to the red velvet batter to accent that red color, baked it in a water bath and my family loved it! It is so rich and creamy, and full of flavor. For sure, this is going to be at the dessert table this holiday :
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