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Red Velvet Cheesecake

Valentine’s Day is next Tuesday. One way to show someone you love them is to make them something special. This Red Velvet Cheesecake is the perfect treat.

Ingredients:

  • 1 Lb Milk Chocolate, Chopped
  • 1 Cup Butter, Melted
  • 1 – 9 Oz Package Chocolate Wafer Cookies, 40-45 Cookies
  • 1 Cup Semisweet Chocolate Pieces
  • 1 Cup Slivered Almonds
  • ½ Cup Packed Brown Sugar
  • 4 – 8 Oz Packages Cream Cheese, Softened
  • 1 – 8 Oz Carton Sour Cream
  • 1/3 Cup Granulated Sugar
  • 1/3 Cup Buttermilk
  • 1 – 1 Oz Bottle Red Food Coloring
  • 4 Eggs
  • 2 Egg Yolks

Instructions:

In a Medium Saucepan, Melt the Chocolate and ½ Cup Butter over Low Heat. Let Cool Completely.

Put the Cookies, Chocolate Pieces, Almonds and Brown Sugar in a Food Processor. Mix Until Finely Ground. Add the Remainder of the Butter. Mix Well. Place the Mixture on a 10×3 Spring Form Pan with a Removable Bottom. Press Along the Bottom and Up the Sides. Leave ½” Space at the Top.

In a Lg Mixing Bowl, Combine the Cooled Chocolate Mixture, Cream Cheese, Sour Cream, Sugar, Buttermilk and Food Coloring. Add the 4 Eggs & 2 Egg Yolks and Beat on Low.

Pour the Filling over the Crust Lined Pan. Place the Pan in a Baking Pan. Bake at 350 for 1 Hour. You know It is Ready when 2” of the Outside Edge appear Set when Shaken Gently.

Remove the Spring Form Pan from the Baking Pan. Cool on a Wire Rack for 15 Minutes. Loosen the Cheesecake with a Metal Spatula from the Sides. Cool for 30 Minutes More. Remove the Sides of the Pan. Cool for Another Hour. Then Cover and Chill for at least 4 Hours.

Decorate with Powdered Sugar or Chocolate Sauce and Serve.

This recipe is courtesy of the Our Town Magazine in Acworth.

Red Velvet Cheesecake