Red Velvet Cheesecake

[maybetoday]

Red Velvet Cheesecake




Level: Easy

Total: 2 hr

Prep: 20 min

Cook: 1 hr 40 min

Yield: 10 servings


Ingredients



For the crust:



1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)



5 tablespoons unsalted butter, melted



1/3 cup sugar



Pinch of salt


For the filling:



4 8-ounce packages cream cheese, softened



1 1/4 cups sugar



1 tablespoon fresh lemon juice



1 teaspoon vanilla extract



2 tablespoons all-purpose flour



4 large eggs



1 tablespoon unsweetened cocoa powder



1 teaspoon red food coloring



Directions


Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.


Make the filling: Reduce the oven temperature to 325 degrees F.

Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes.

Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top.

Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.


Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.


Video at link