Vampire Bite Red Velvet Cheesecake (Print version)

A creamy red velvet cheesecake with a chocolate cookie crust and raspberry bite-mark sauce for a spooky dessert table.

# Ingredients:

For the crust

01 - 2 cups (200 g) chocolate cookie crumbs
02 - 1/4 cup (55 g) unsalted butter, melted
03 - Pinch of fine salt

For the red velvet cheesecake

04 - 24 oz (680 g) full-fat cream cheese, softened
05 - 1 cup (200 g) granulated sugar
06 - 1 cup (240 g) sour cream, room temperature
07 - 3 large eggs, room temperature
08 - 2 tablespoons unsweetened cocoa powder
09 - 1 tablespoon all-purpose flour
10 - 1 teaspoon vanilla extract
11 - 1-2 teaspoons red gel food coloring
12 - 1/4 teaspoon fine salt

For the raspberry bite sauce

13 - 1 cup (125 g) raspberries, fresh or frozen
14 - 1/4 cup (50 g) granulated sugar
15 - 1 tablespoon lemon juice
16 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Optional garnish

17 - 1/2 cup whipped cream
18 - 2 tablespoons dark chocolate shavings

# Instructions:

01 - Heat the oven to 325 F (165 C). Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside tightly with heavy foil.
02 - Stir the cookie crumbs, melted butter, and salt until evenly moistened. Press firmly into the pan and bake for 10 minutes, then cool while you mix the filling.
03 - Beat the cream cheese and sugar until smooth. Mix in sour cream, cocoa powder, flour, vanilla, food coloring, and salt, then add the eggs one at a time on low speed just until combined.
04 - Pour the filling over the crust and smooth the top. Set the springform pan in a roasting pan, pour hot water halfway up the sides, and bake 55-65 minutes until the edges are set and the center still jiggles.
05 - Turn off the oven and crack the door. Let the cheesecake rest inside for 1 hour, then cool to room temperature and refrigerate at least 6 hours or overnight.
06 - Simmer raspberries, sugar, and lemon juice over medium heat until the berries break down. Stir in the cornstarch slurry and cook 1-2 minutes until glossy, then strain and cool.
07 - Unmold the chilled cheesecake. Poke two small holes on top with a skewer, spoon raspberry sauce into the holes, and let it drip naturally before adding whipped cream or chocolate shavings if using.

# Good to know:

01 - Chill at least 6 hours for clean slices.
02 - The raspberry sauce can be made up to 3 days ahead.
03 - Best served cold from the refrigerator.

Back