Description
A romantic and indulgent Heart-Shaped Red Velvet Cheesecake, featuring a luscious red velvet base swirled with rich, creamy cheesecake, perfect for Valentine’s Day or special celebrations.
Ingredients
Units
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- Pinch of salt
- Optional: whipped cream and fresh berries for topping
Instructions
- Preheat oven to 325°F (163°C). Grease a heart-shaped springform pan or line the bottom with parchment paper.
- In a bowl, mix chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition. Then add sour cream, buttermilk, cocoa powder, vanilla, red food coloring, vinegar, and salt. Mix until fully combined and smooth.
- Pour the filling over the crust and smooth the top.
- Bake for 45–50 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, top with whipped cream and fresh berries if desired.
Notes
- Use a water bath during baking to prevent cracking.
- Let ingredients come to room temperature for a smoother batter.
- The heart shape can also be created with a stencil or mold if a heart pan isn’t available.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg