red velvet marbled cheesecake

Name: Red Velvet Marbled Cheesecake
Prep time: 20 min
Cook time: 1 h 40 min
Yield: 10
Ingredients: CRUST:; 1 1/2 cup(s) finely crushed chocolate wafer cookies (about 28 cookies); 5 tablespoon(s) butter, unsalted, melted; 1/3 cup(s) sugar; 1 pinch(es) salt; FILLING:; 4 - 8 oz. package(s) cream cheese, room temperature; 1 1/4 cup(s) sugar; 1 tablespoon(s) lemon juice, fresh; 1 teaspoon(s) pure vanilla extract; 2 tablespoon(s) all purpose flour; 4 x large eggs; 1 tablespoon(s) cocoa powder, unsweetened; 1 tablespoon(s) red food coloring

(3 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Red Velvet is a delicacy of Southern quisine. I love it!!!!!

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(3 ratings)

yield 10 serving(s)

prep time 20 Min

cook time 1 Hr 40 Min

Ingredients For red velvet marbled cheesecake

CRUST:
1 1/2 c

finely crushed chocolate wafer cookies (about 28 cookies)
5 Tbsp

butter, unsalted, melted
1/3 c

sugar
1 pinch

salt
FILLING:
4 - 8 oz. pkg

cream cheese, room temperature
1 1/4 c

sugar
1 Tbsp

lemon juice, fresh
1 tsp

pure vanilla extract
2 Tbsp

all purpose flour
4 x lg

eggs
1 Tbsp

cocoa powder, unsweetened
1 Tbsp

red food coloring

How To Make red velvet marbled cheesecake

1
CRUST: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar & salt in a bowl. Press into the bottom & 1" up the sides of a 9" springform pan. Put the pan on a baking sheet & bake until set, about 10 minutes. Let cool completely.

2
FILLING: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice & vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 - 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 C batter to a bowl; stir in the cocoa powder & food coloring. With a big spoon alternate plopping white & red batter until all used up. Using a butter knife (do not touch crust with tip of knife), drag knife back & forth (lengthwise) until swirled pattern forms & do it again widthwise (but not totally blended together). Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
3
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
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