Vampire Bite Red Velvet Cheesecake
A hauntingly delicious red velvet cheesecake with a creamy chocolate crust and vampire 'bite' raspberry coulis — the perfect spooky dessert for Halloween!
Servings: 12 slices
Calories: 420kcal
Equipment
- springform pan (9-inch)
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- roasting pan (for water bath)
- blender or food processor
- fine mesh strainer
- oven
Ingredients
- 24 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 2 cups chocolate cookie crumbs (for crust)
- 1/3 cup unsalted butter, melted (for crust)
- 1 cup raspberries (for coulis)
- 2 tbsp sugar (for coulis)
- 1 tbsp lemon juice (for coulis)
Instructions
- Preheat oven to 325°F. Grease and line a 9-inch springform pan.
- Make the crust: Mix cookie crumbs with melted butter. Press into bottom of pan and bake 10 minutes. Cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, buttermilk, cocoa powder, vanilla, and red food coloring.
- Pour batter over crust. Bake in a water bath for 60–65 minutes, until center is set but still slightly jiggly.
- Cool to room temperature, then refrigerate at least 6 hours or overnight.
- Make coulis: Blend raspberries with sugar and lemon juice until smooth. Strain to remove seeds.
- Before serving, drizzle raspberry coulis over cheesecake to create a vampire 'bite' effect.
Notes
Chill the cheesecake for at least 6 hours (or overnight) for the best texture. The raspberry coulis can be made ahead and added just before serving. Store covered in the refrigerator for up to 5 days.