Description
Sink your fangs into this sinister yet stunning red velvet cheesecake—rich, blood-red, and cloaked in dark chocolate. Doubled for a crowd, this devilishly decadent dessert delivers bold cocoa flavor with a silky finish, all drizzled in dramatic “blood” sauce. One bite, and you’ll be love-bitten for life.
Ingredients
Crust:
3 cups chocolate cookie crumbs
½ cup melted butter
Filling:
48 oz cream cheese, softened
2 cups sugar
6 large eggs
2 tsp vanilla extract
½ cup cocoa powder (preferably Dutch-processed)
2 tbsp buttermilk (for a tender texture)
2 tsp white vinegar (enhances red velvet tang)
Red gel food coloring (as bold as you dare)
Topping:
1 cup dark chocolate sauce (store-bought or homemade)
Optional: red berry coulis or raspberry jam for an extra “bite” effect
White chocolate chips or fangs for decoration
Instructions
Preheat oven to 325°F (165°C).
Mix cookie crumbs with melted butter, press into two springform pans. Bake for 8 minutes. Cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time.
Mix in vanilla, cocoa powder, buttermilk, vinegar, and red food coloring until fully blended.
Pour into pans and smooth the tops.
Bake for 55–65 minutes or until centers are just set. Cool completely, then chill for 4+ hours or overnight.
Drizzle with dark chocolate sauce and add a few drops of berry coulis or jam for a “blood bite” effect. Decorate with white chocolate “fangs” or swirl in more sauce for drama.
- Prep Time: 30 minutes
- Chill Time: 4+ hours
- Cook Time: 1 hour
Nutrition
- Calories: 420 / serving
- Sugar: 26g / serving
- Sodium: 225mg / serving
- Fat: 31g / serving
- Carbohydrates: 32g / serving
- Protein: 7g / serving