Description
A romantic and decadent heart-shaped red velvet cheesecake with a creamy center and vibrant red hue, perfect for Valentine’s Day or special occasions.
Ingredients
Units
Scale
- 1 1/2 cups crushed chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F (163°C). Grease a heart-shaped springform pan and line the bottom with parchment paper.
- In a bowl, combine the crushed chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined.
- Blend in the sour cream and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the cocoa powder, red food coloring, vinegar, and salt until the batter is fully blended and smooth.
- Pour the batter over the prepared crust and smooth the top.
- Bake for 55-65 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use a water bath to prevent cracks in the cheesecake.
- Ensure all ingredients are at room temperature for a smooth batter.
- Top with whipped cream or chocolate ganache for extra decadence.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg