Two popular desserts in one, this homemade red velvet cheesecake is rich, creamy and and oh-so-impressive – think Valentine’s Day, special occasions and date night in!
10 min
PREP TIME
40 min
COOK TIME
410
CALORIES
7
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 2 packages (250 grams) cream cheese, softened
- 1/2 cup (125 milliliter) sugar
- 1 teaspoon (5 milliliter) Pure Vanilla Extract
- 2 eggs
- 2 ounce (60 gram) semi-sweet baking chocolate, melted
- 1 tablespoon (15 milliliter) Red Food Colouring
- 1 (168 grams) prepared chocolate crumb crust
Preparation
- 1 Preheat oven to 350°F (180°C). Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- 2 Measure 1 cup (250 mL) batter into medium bowl. Stir in melted chocolate and food colour. Pour into crust. Top with remaining (plain) cheesecake batter.
- 3 Bake 40 minutes or until centre is almost set. Cool completely on wire rack.
- 4 Refrigerate 3 hours or overnight.
- 5 Chef’s Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
