Vampire Bite Red Velvet Cheesecake (Print Version)
Velvety cheesecake on a chocolate base with vibrant raspberry sauce and dramatic presentation.
# Ingredients:
→ Crust
01 -
190 grams chocolate cookie crumbs
02 -
60 milliliters unsalted butter, melted
→ Filling
03 -
680 grams cream cheese, softened
04 -
200 grams granulated sugar
05 -
25 grams unsweetened cocoa powder
06 -
Red gel food coloring, as needed
07 -
3 large eggs
08 -
5 milliliters vanilla extract
→ Topping
09 -
120 milliliters dark chocolate sauce
# Instructions:
01 -
Preheat the oven to 160°C and lightly grease a 23-centimeter springform pan.
02 -
Combine chocolate cookie crumbs and melted butter in a mixing bowl. Press evenly into the base of the prepared pan to create a firm crust.
03 -
Using a stand mixer, beat softened cream cheese, granulated sugar, cocoa powder, and red gel food coloring until completely smooth. Incorporate eggs and vanilla extract, mixing thoroughly until homogenous.
04 -
Pour the filling onto the prepared crust, smoothing the surface. Bake for 50–55 minutes, or until edges are set and the center is slightly wobbly.
05 -
Allow cheesecake to cool at room temperature. Once cooled, transfer to refrigerator and chill for a minimum of 4 hours until fully set.
06 -
Drizzle chilled cheesecake with dark chocolate sauce. Slice and serve for a dramatic presentation.
# Notes:
01 -
Run a thin knife around the cheesecake edge after baking to prevent cracks.