Red Velvet Cheesecake 

Red Velvet Cheesecake is a decadent dessert that combines the rich, velvety texture of cheesecake with the subtle cocoa flavor and vibrant color of red velvet cake. This indulgent treat is perfect for special occasions or as a showstopper dessert to impress guests. Its creamy filling and soft, buttery crust make each bite a delightful experience.

Full Recipe:

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the cheesecake filling:

• 4 (8 oz) packages cream cheese, softened

• 1 ⅓ cups granulated sugar

• 4 large eggs

• ⅔ cup sour cream

• 2 tablespoons all-purpose flour

• 2 teaspoons vanilla extract

• ½ teaspoon salt

• 2 tablespoons red food coloring

• 3 tablespoons unsweetened cocoa powder

• ¼ cup buttermilk

• 2 teaspoons white vinegar

 Directions

1. Prepare the crust:

   • Preheat your oven to 325°F (163°C).

   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

   • Press the mixture firmly into the bottom of a 9-inch springform pan.

   • Bake for 10 minutes, then set aside to cool.

2. Prepare the cheesecake filling:

   • Reduce the oven temperature to 300°F (148°C).

   • In a large bowl, beat the cream cheese and sugar on low speed until smooth.

   • Add eggs one at a time, mixing well after each addition.

   • Add sour cream, flour, vanilla extract, and salt; mix until combined.

   • In a separate bowl, whisk together red food coloring, cocoa powder, buttermilk, and white vinegar until smooth.

   • Add the red velvet mixture to the cream cheese mixture and blend until fully incorporated.

   • Pour the cheesecake batter over the cooled crust in the springform pan.

   • Bake for 1 hour, then turn off the oven and let the cheesecake cool inside for 1 hour.

   • Refrigerate for at least 4 hours before serving.

 Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: 5 g

• Fat: 25 g

• Carbohydrates: 30 g

• Fiber: <1 g

• Sugar: 25 g

• Sodium: Varies based on added salt and ingredients