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Heart-Shaped Red Velvet Cheesecake

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A romantic twist on a classic dessert, this heart-shaped red velvet cheesecake combines a rich, velvety red cocoa cake base with a luscious cream cheese layer, perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup melted butter
  • 2 tbsp granulated sugar
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 3 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp red food coloring
  • 1/4 cup buttermilk
  • 1 tsp white vinegar
  • Whipped cream and chocolate shavings, for garnish (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a heart-shaped springform pan or line the bottom with parchment paper.
  2. In a small bowl, mix chocolate cookie crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and mix until combined.
  4. Mix in sour cream, then beat in eggs one at a time, mixing just until incorporated.
  5. In a separate bowl, whisk cocoa powder, red food coloring, buttermilk, and vinegar. Add to the cream cheese mixture and blend until smooth.
  6. Pour batter over the crust in the prepared pan. Tap gently to release air bubbles.
  7. Bake for 50–60 minutes or until the center is set and the edges are slightly puffed. Turn off oven and let cheesecake sit inside with the door ajar for 1 hour.
  8. Refrigerate at least 4 hours or overnight. Garnish with whipped cream and chocolate shavings if desired.

Notes

  • Use a water bath during baking to prevent cracks.
  • Let ingredients come to room temperature for a smoother batter.
  • Heart-shaped pans can be found online or in specialty kitchen stores.
  • Store leftovers in the fridge for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/heart-shaped-red-velvet-cheesecake/