Description
A romantic and decadent heart-shaped red velvet cheesecake, perfect for special occasions like Valentine’s Day. It combines the rich flavor of red velvet with a creamy cheesecake layer, set on a chocolate cookie crust.
Ingredients
Units
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup unsweetened cocoa powder
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 tsp distilled white vinegar
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease a heart-shaped springform pan.
- Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the bottom of the pan to form a crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, buttermilk, cocoa powder, red food coloring, vanilla extract, vinegar, and salt until fully combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Turn off oven and let cheesecake cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use gel food coloring for a more vibrant red color.
- Ensure all ingredients are at room temperature for a smoother batter.
- Wrap the pan in foil if baking in a water bath to prevent leakage.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg