Description
This Red Velvet Cheesecake is the ultimate fusion of two classic desserts! A creamy red velvet-flavored cheesecake sits on a chocolate cookie crust, topped with a tangy raspberry sauce. This stunning dessert is perfect for special occasions and holidays!
Ingredients
Units
Scale
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For the crust:
- 2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup cocoa powder
- 1 tbsp red food coloring
For the raspberry topping:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
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Make the crust:
- Preheat oven to 325°F (163°C).
- Mix cookie crumbs with melted butter and press into a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
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Prepare the cheesecake batter:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in vanilla, sour cream, cocoa powder, and red food coloring.
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Bake the cheesecake:
- Pour batter over the crust and bake for 50-55 minutes.
- Turn off oven and let it cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours.
Notes
- Use a water bath to prevent cracks.
- Top with whipped cream or fresh raspberries for extra elegance.