Cheesecake is an American favorite for dessert, but the best cheesecake you will ever eat comes from a special red velvet cheesecake recipe. Red velvet cheesecake has a crushed chocolate wafer crust and a sweet cream cheese topping, but in-between is a rich, red, velvety smooth cheesecake filling. Red velvet cheesecake is easy to make but tastes like a gourmet delight.
To make red velvet cheesecake, you will need:
- 2 cup chocolate wafers, crushed
- 3 rsp. brown sugar
- 1/4 cup butter, melted
- Combine the crushed chocolate wafers and brown sugar together. Add the softened butter and mix thoroughly.
- Press the crust dough into the bottom of a nine-inch Springform pan. Bake the crust in a preheated oven at 325 degrees for ten minutes. Set aside.
- 3 to 8 oz. packages cream cheese
- 1-1/2 cups granulated sugar
- 4 eggs
- 3 tbsp. cocoa powder
- 3/4 cup buttermilk
- 1/2 cup sour cream
- 1 tbsp. vanilla extract
- 2 oz. red food coloring
- 1 tsp. white vinegar
- Mix the red velvet cheesecake filling. Combine the cream cheese and sugar together in a bowl and beat with an electric mixer until smooth. Add the eggs one at a time and mix until smooth. Add cocoa powder, buttermilk, sour cream, vanilla, vinegar and red food coloring and mix until smooth.
- Bake the red velvet cheese cake. Pour the red velvet cheesecake filling into the prepared crust. Bake in a preheated oven at 325 degrees for 60 minutes until the filling is almost set. Remove from the oven, cool and refrigerate overnight in the Springform pan.
- 1 to 8 oz. package cream cheese
- 1/3 cup butter
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- Cream the cream cheese and sugar. Combine the softened cream cheese and sugar in a large bowl and beat with an electric mixer until smooth and creamy. Mix in the powdered sugar and vanilla and beat until smooth. Remove the chilled red velvet cheese cake from the Springform pan and place on a plate. Spread the topping evenly over the top of the cheesecake. Keep refrigerated until served.
- Crush the chocolate cookies the easy way by placing them in a gallon-sized plastic Ziplock bag, expelling excess air before sealing and crushing by rolling a rolling pin over the cookies.
- Do not leave the cream cheese outside of the refrigerator to soften for more than 30 minutes.
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