|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 25g||126%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 1g||5%|
|Total Sugars 43g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Any recipe with red velvet in the title means instantaneous deliciousness. Combine that with the word cheesecake, and it's a match made in heaven. This recipe takes some of the best elements of a traditional red velvet cake and a cheesecake and combines them to make a uniquely tasty dessert.
Red velvet is a hugely popular style of cake with its inviting red color and excellent balance of a sweet and light tang from the addition of buttermilk into the cake batter. Here, that tang comes from the cream cheese, ensuring a traditional flavor even if the texture is different.
This baked cheesecake is so much easier to make than it looks—it's just a whipped-up batter of cream cheese, sugar, eggs, cocoa, and vanilla. There is a little flour in the mix, but this is simply to stabilize the batter as it cooks. Top the cheesecake off with cream cheese frosting and you have a crowd-pleaser for parties and celebrations.
2 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
3 cups full-fat cream cheese, softened, divided
1 cup granulated sugar
1/4 cup cocoa powder
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large whole eggs
1 large egg yolk
1 tablespoon red food color gel, divided
4 tablespoons heavy cream
2 tablespoons sugar
Gather the ingredients. Preheat the oven to 350 F.
In a medium bowl, stir to combine the melted butter and cookie crumbs.
Press the crumb mix into the bottom of an 8-inch springform pan, ensuring the base layer is smooth and even all the way around (a flat-bottomed jar or glass is very useful for this).
Bake for 5 minutes and let cool while you make the filling.
Place 2 1/2 cups of softened cream cheese, sugar, cocoa powder, flour, and vanilla in a mixing bowl.
Whip using an electric hand mixer or stand mixer until light and fluffy. If you don't have an electric whisk, you can hand whisk, but it will just take a bit longer. Make sure whichever method you use, everything is very well mixed.
Add the eggs and egg yolk and half of the food color gel. Beat together with the electric mixer. Add more food color, a little at a time, until the mixer is bright red—it will darken in the oven, so be careful not to add too much.
Pour the mixture over the baked crust, spreading into an even layer.
Bake for 40 minutes, or until the cheesecake is firm. Gently nudge the cheesecake pan. If there is only a slight jiggle in the middle, it's ready. If the whole cheesecake still jiggles, then leave it in the oven for another 5 to 15 minutes.
Once done, remove from the oven and leave on a wire rack until it is room temperature before attempting to remove from the pan. This will take an hour or so, but the cake must be completely cooled before adding the frosting.
Whisk the remaining 1/2 cup of cream cheese with the heavy cream and powdered sugar to make a thick frosting.
Spread the frosting over the cheesecake and serve.
How to Store
The red velvet cheesecake is best eaten the day it is made, but will also keep well in the refrigerator, covered, for a day or two. Be sure to bring it back to room temperature before eating. Do not freeze.
You can use chocolate cookies to make the crumbs for this cake. Good options include chocolate digestives, Oreos with the filling removed, or Graham crackers with a couple of tablespoons of chocolate chips (to make the crumbs chocolatey).