Red Velvet Cheesecake (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ingredients:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies) |
5 tablespoons unsalted butter, melted |
1/3 cup sugar |
pinch of salt |
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:
1. 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.
2. 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.
3. 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.
4. Photograph by Levi Brown
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