Description
A romantic twist on a classic dessert, this heart-shaped red velvet cheesecake combines a rich red velvet base with a smooth, creamy cheesecake layer — perfect for Valentine’s Day or any special occasion.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 tbsp granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tbsp cocoa powder
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 3 large eggs
- Whipped cream and chocolate shavings for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a heart-shaped springform pan or line the bottom with parchment paper.
- In a small bowl, combine chocolate cookie crumbs, melted butter, and 2 tbsp sugar. Press mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Add 1 cup sugar and continue mixing until well combined.
- Add sour cream, buttermilk, cocoa powder, vanilla extract, and red food coloring. Mix until incorporated and smooth.
- Add eggs one at a time, mixing just until blended after each addition.
- Pour the batter over the cooled crust and smooth the top with a spatula.
- Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Remove and refrigerate for at least 4 hours or overnight before serving.
- Garnish with whipped cream and chocolate shavings if desired. Slice and serve chilled.
Notes
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature.
- You can use a water bath while baking to prevent cracking.
- Heart-shaped pans are available online or can be created using a round and square pan together.