Vampire Bite Red Velvet Cheesecake (Print Version)
Decadent red velvet cheesecake with chocolate crust and a bold raspberry sauce, perfect for dramatic dessert tables.
# Ingredients:
→ Crust
01 -
1 1/2 cups chocolate cookie crumbs
02 -
1/4 cup melted unsalted butter
→ Filling
03 -
24 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
1/4 cup unsweetened cocoa powder
06 -
Red gel food coloring
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
→ Topping
09 -
1/2 cup dark chocolate sauce
# Steps:
01 -
Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
02 -
Combine the chocolate cookie crumbs and melted butter in a mixing bowl. Press the mixture firmly into the base of the prepared pan to create an even layer.
03 -
Beat the softened cream cheese, granulated sugar, cocoa powder, and red gel food coloring together in a large bowl until smooth. Add the eggs and vanilla extract, mixing until fully combined.
04 -
Pour the cheesecake batter over the crust and smooth the top with a spatula. Bake for 50 to 55 minutes, or until the edges are set and the centre maintains a gentle wobble.
05 -
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours until fully set.
06 -
Drizzle dark chocolate sauce over the chilled cheesecake, slice, and serve for a dramatic dessert presentation.
# Notes:
01 -
For the most vibrant color, use gel food coloring rather than liquid.