“I love playing wit h the idea of red velvet and using it in ways that aren’t traditional. To me, this red velvet cheesecake makes perfect sense, because red velvet cake usually has cream cheese topping.”
—Chef Jeremy Langlois
Houmas House Plantation and Gardens, Darrow, Louisiana
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- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup melted butter
- 1 1/2 cups plus 1 tablespoon sugar, divided
- 3 (8-ounce) packages plus 3 ounces cream cheese, softened, divided
- 4 large eggs, lightly beaten
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup whole buttermilk
- 3 teaspoons vanilla extract, divided
- 1 teaspoon distilled white vinegar
- 1 (1-ounce) bottle red food coloring
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- Preheat oven to 325°.
- In a medium bowl, stir together chocolate graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press into a 9-inch springform pan. Set aside.
- In a large bowl, combine 3 (8-ounce) packages of cream cheese and remaining 1 1/2 cups sugar, and beat at medium speed with an electric mixer until creamy. Add eggs, cocoa, sour cream, buttermilk, 2 teaspoons vanilla, vinegar, and food coloring; beat on low speed just until combined. Pour into prepared pan.
- Bake 10 minutes, then reduce temperature to 300°. Bake until center is set, about 1 hour and 15 minutes. Turn oven off, and let stand in oven 30 minutes. Remove cheesecake from oven, and let stand in pan on a wire rack 30 minutes. Refrigerate cheesecake 8 hours or until completely chilled.
- In a medium bowl, beat remaining 3 ounces of cream cheese, butter, and remaining teaspoon vanilla at medium speed until creamy. Add confectioners’ sugar, and beat until smooth. Spread over cooled cake.
