OverviewCals/servingServings3908 Prep timeCook timeTotal time10 mins50 mins1 hrThis Red Velvet Cheesecake is easy to make as 1,2 and 3. First, you make the crust which is easy, just binding the two-crust ingredients together. Then in a mixing bowl, you mix the cream cheese and Greek yogurt filling with that red food coloring to make the whole cheesecake red velvet. Then, the final thing to do is to bake this yummy cheesecake for about 50-60 minutes or until it is set in the center. You don’t want to overbake the cheesecake, otherwise, it will crack in the center and it’s not going to have a nice presentation. It’s sweet as it is, but for a prettier presentation, you can sprinkle it with a little bit of icing sugar. IngredientsCrust1 ½ cups ground graham crackers4 tbsp. unsalted butter, meltedFilling1 cup 0% fat Greek yogurt3 (8oz.) third less cream cheese, softened1 cup sugar3 tbsp. dark chocolate cocoa powder, sifted3 large eggs2 tsp. distilled white vinegar1 tsp. vanilla extractRed food coloring, optionalDirectionsRed Velvet Cheesecake Preheat oven to 350°. Spray a 9” springform pan with cooking spray. In a medium bowl, mix graham cracker crumbs and butter together. Press into the bottom of the pan. Bake for 5 minutes, or until just set. In the bowl of a stand mixer, beat cream cheese, sugar, and dark chocolate cocoa powder on medium-high speed until smooth, about 5 minutes. Beat in eggs one at a time. Mix in vinegar, vanilla, and red food coloring, if using. Pour into the crust. Bake until the cake is set but still jiggles, about 1 hour. Turn the oven off and leave the cake in the oven for 30 minutes. Place on a wire rack to cool completely. Chill for at least 8 hours or overnight. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.