Red Velvet Cheesecake

Teresa Ambra

Red Velvet Cheesecake is rich, decadent and divine! This spectacular dessert is marvelous for holidays like Christmas or Valentine's Day, special occasions and anniversaries or any time you want a luscious Cheesecake dessert. Crust consists of Oreos, chocolate chips and almonds. If you want to wow your family and friends with a sensational dessert, this Cheesecake recipe is it!

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 526 kcal

Equipment

1 10x13" spring form pan
1 food processor
2 large mixing bowls
measuring cups
measuring spoons
1 Rolling Pin (if you don't have a heavy-duty food processor)
1 medium sauce pan
1 electric mixer
1 shallow baking pan to place the spring form pan into while baking
1 sharp knife to cut fruit
1 grater to grate chocolate curls, if desired

Ingredients

1/2 lb. Hershey's milk chocolate
1/2 cup unsalted butter
16 oz. pkg. Oreo-type cookies without the cream filling I used a 10-oz. thin stuffed Oreos
1 cup semi-sweet chocolate chips
1 cup almonds slivered or sliced
1/2 cup light brown sugar packed
1/2 cup unsalted butter melted
32 oz. pkg. cream cheese softened (4 blocks)
1 cup sour cream
1 1/2 cups granulated sugar
1/3 cup heavy whipping cream
1 1/2 oz. red food coloring
4 large eggs
2 large egg yolks
2 tbsp. Chocolate curls or chocolate sauce, for garnish
8 strawberries or raspberries, for garnish

Instructions

For the crust: Process chocolate wafer cookies (oreos), (Minus the cream filling), chocolate chips, almonds, and brown sugar in a food processor until well combined.
Place mixture in mixing bowl and add ½ cup melted butter.
Stir to combine.
If your food processor isn’t heavy duty you can crush the cookies with a rolling pin, and finely dice almonds and chocolate chips to get the same consistency.
Press crumbs onto the bottom and sides of a 10x13 spring form pan, leaving a ½ inch space at the top of the pan.
Set aside.
For the filling: In a saucepan, melt milk chocolate and ½ cup butter over low heat.
Transfer to a bowl and cool completely.
Soften cream cheese.
Add sour cream, granulated sugar, heavy whipping cream, red food coloring, and cooled chocolate mixture.
Beat with an electric mixer until combined.
Add eggs and egg yolks and mix until combined.
Pour filling into crust.
Place spring form pan on a shallow baking pan.
Bake cheesecake at 350° about 1 1/2 hours until outsides are done but the middle may still be very slightly jiggly.
Cool cheesecake in spring form pan on a wire rack for 15 minutes.
Use a small, metal spatula to loosen cheesecake from sides of pan and cool 30 minutes more.
Remove sides of pan, cool for 1 hour more.
Cover and chill at least 4 hours.
Garnish with chocolate curls and strawberries.
When serving, add chocolate syrup over individual servings, if desired.

Notes

NOTE: My cheesecake took 1 1/2 hours to bake to the desired consistency. Check your oven; some ovens may take almost 2 hours to cook until done, others may cook the cheesecake faster.

NOTE: Be careful that your plastic wrap or foil does not touch the top of the cheesecake when covering or it will pull off the finish when you remove it.

Recipe inspired from Chobani Kitchens.

Nutrition

Calories: 526kcalCarbohydrates: 55gProtein: 13gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 100mgSodium: 439mgPotassium: 342mgFiber: 3gSugar: 43gVitamin A: 522IUVitamin C: 3mgCalcium: 241mgIron: 4mg

Keyword cheesecake, dessert, red velvet, red velvet cheesecake, red velvet dessert

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