Description
A romantic and decadent heart-shaped red velvet cheesecake with a velvety texture, rich flavor, and creamy cream cheese layer—perfect for special occasions like Valentine’s Day.
Ingredients
Units
Scale
- 1 and 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- Pinch of salt
Instructions
- Preheat the oven to 325°F (163°C). Grease and line a heart-shaped springform pan with parchment paper.
- In a bowl, combine chocolate cookie crumbs and melted butter. Press mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and continue beating until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, buttermilk, cocoa powder, vanilla extract, vinegar, red food coloring, and salt until fully incorporated.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Optionally, top with whipped cream or chocolate drizzle before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- You can substitute chocolate cookie crumbs with graham cracker crumbs if preferred.
- A water bath can help prevent cracks in the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg