Time: 2 hours.
Complexity: easily
Servings: 10

Red Velvet Cheesecake - detailed recipe.

Ingredients:

Cake

• 1.5 cups finely crushed chocolate cookies
• 5 tbsp melted butter
• 1/3 cup sugar
• A pinch of salt

Filling

• 1 kg. cream cheese (mascarpone or Philadelphia), room temperature
• 1 1/4 cups sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp. premium flour
• 4 large eggs
• 1 tbsp cocoa powder
• 1 teaspoon red food coloring

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chocolate cookies, cream cheese, Philadelphia cheese, mascarpone cheese, lemon juice, vanilla extract, premium flour, eggs, cocoa

We recommend

Preparation:

Step 1
• Prepare the cake layer: Preheat oven to 180°C. Combine crushed cookies, melted butter, sugar, and salt in a bowl. Pour the mixture into a 23cm round springform pan and smooth it out, creating a 3cm border. Place the pan on a baking sheet and bake until set, about 10 minutes. Remove from the oven and cool completely.
Step 2
• Prepare the filling: Reduce oven temperature to 160°C. Beat with a mixer until smooth, gradually adding the cheese, sugar, lemon juice, and vanilla extract; then add the flour and, continuing to beat, add the eggs one at a time.
  
  Place 2 cups of the batter into a bowl and mix with cocoa powder and red food coloring. Then pour the red batter onto the cake, then the white. Using a spoon, create swirls in the batter, lifting the red batter from the bottom.
  
  Place the cheesecake in the oven and bake until the edges are set but the center is still moist, about 1 hour 20 minutes.
Step 3
• Turn off the oven and let the cheesecake rest inside for 20 minutes. Using a knife, carefully loosen the cheesecake from the edges of the pan, then cool to room temperature. Refrigerate and chill for 4 hours. Serve cold.

Votes: 2