Description
A rich red velvet cheesecake with a spooky, blood-like topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 1/2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon red food coloring
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 teaspoon white vinegar
- 1/2 teaspoon baking soda
- 1/4 cup buttermilk
- 1/2 cup seedless raspberry jam
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, melted butter, cocoa powder, and red food coloring for the crust. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
- Beat the softened cream cheese and 1 cup sugar until smooth. Mix in the sour cream, eggs, and vanilla extract until just combined.
- In a small bowl, whisk together the flour, vinegar, and baking soda. Add this mixture to the cream cheese batter along with the buttermilk. Mix until smooth.
- Pour the batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- To make the ‘vampire bite’ topping, combine raspberry jam, cornstarch, and water in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens slightly, about 2 minutes. Let cool slightly.
- Once the cheesecake is chilled, gently spread the cooled jam topping over the top. You can create streaks or drips to mimic a bite effect.
- Remove the springform ring before slicing and serving.
Notes
- Use room temperature ingredients for the cheesecake batter to prevent lumps.
- Do not overmix the batter once the eggs are added.
- The water bath helps the cheesecake bake evenly and prevents cracking.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: red velvet cheesecake, vampire dessert, holiday dessert, cream cheese, graham cracker crust, raspberry topping