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Vampire Bite Red Velvet Cheesecake Recipe

Vampire Bite Red Velvet Cheesecake Recipe
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★★★★★

4.8 from 15 reviews

This Vampire Bite Red Velvet Cheesecake is a decadent dessert combining the rich flavors of red velvet and chocolate in a smooth, creamy cheesecake. With a chocolate cookie crust, a vibrant red velvet cream cheese filling, and a luscious dark chocolate sauce drizzle, it’s perfect for special occasions or to impress guests with its striking appearance and delicious taste.

Ingredients

Scale

Crust

  • 190 grams chocolate cookie crumbs
  • 60 milliliters unsalted butter, melted

Filling

  • 680 grams cream cheese, softened
  • 200 grams granulated sugar
  • 25 grams unsweetened cocoa powder
  • Red gel food coloring, as needed
  • 3 large eggs
  • 5 milliliters vanilla extract

Topping

  • 120 milliliters dark chocolate sauce

Instructions

  1. Prepare Springform Pan: Preheat your oven to 160°C (320°F) and lightly grease a 23-centimeter (9 inch) springform pan to prevent sticking and ensure easy removal of the cheesecake after baking.
  2. Form Crust: In a mixing bowl, combine the chocolate cookie crumbs with the melted unsalted butter. Mix thoroughly until the crumbs are evenly coated with butter. Press this mixture firmly and evenly into the base of the prepared springform pan, creating a solid crust layer.

    3. Mix Filling: Using a stand mixer or hand mixer, beat the softened cream cheese, granulated sugar, unsweetened cocoa powder, and red gel food coloring together until the mixture is completely smooth and uniformly colored. Add eggs one at a time and then pour in the vanilla extract. Mix thoroughly until the batter is homogeneous and silky.

  3. Assemble and Bake: Pour the red velvet cheesecake filling over the prepared chocolate cookie crust, smoothing the surface gently with a spatula. Bake the cheesecake in the preheated oven for 50 to 55 minutes. The edges should appear set while the center remains slightly wobbly to ensure a creamy texture.
  4. Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Once cooled, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it fully set and develop its flavors.
  5. Finish and Serve: Before serving, drizzle the chilled cheesecake generously with dark chocolate sauce to add a rich, decadent finish. Slice and serve to enjoy this dramatic and delicious dessert.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Adjust the amount of red gel food coloring to achieve your desired intensity of red velvet color.
  • Use a water bath or place a pan of water in the oven to prevent cracking, if desired.
  • For easier slicing, run a hot knife blade through each cut line.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: red velvet cheesecake, chocolate cheesecake, Halloween dessert, red velvet dessert, creamy cheesecake, dark chocolate drizzle

Find it online: https://leofoster.com/vampire-bite-red-velvet-cheesecake-recipe/