Why choose between red velvet cake and cheesecake when you can have both in one luscious chocolate dessert recipe? There's chocolate in the filling and the crust--but if you want to add even more chocolate to this cheesecake recipe, drizzle each slice with a chocolate sauce just before serving.

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Ingredients

Directions

  • In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.

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  • Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.

For filling:

  • In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.

  • Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.

  • Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.

  • To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.

Tips

Bake and chill up to 24 hours. Garnish just before serving.

Nutrition Facts

546 calories; 42 g total fat; 148 mg cholesterol; 319 mg sodium. 40 g carbohydrates; 9 g protein;

Reviews (2)

13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
06/26/2013
butter was leaking out the bottom of the pan during cooking...that has never happened with any of my other cheesecakes. Also, after cooling in the oven with it off and the door open for 30 minutes and then cooling for an hour, the cake still seems more wobbly than I would have expected and it seems a little...mushy. I will update once the cake cools for 4-5 hours. Hopefully it turns out well!
Rating: Unrated
07/25/2013
Well I made this recipe double sized for my parents 54th wedding anniversary as I wanted something different. Yes some butter did leak out the pan during baking but that is too be expected with a spring form pan. I also wanted to leave out the red food colouring so this is only a chocolate velvet cheesecake! Well it turned out fantasticaly! My only suggestion for those that may not have a food processor is to buy the chocolate baking crumbs and ground almonds to make the cheesecake base with! Otherwise enjoy as we have!