Description
If there’s one dessert that always steals the show, it’s cheesecake. But today, we’re taking it to the next level with this Ruby Velvet Dream Cheesecake—a gorgeous fusion of rich, creamy cheesecake and the smooth elegance of ruby chocolate with a velvety red velvet base.
Ingredients
For the Red Velvet Crust:
- 1 ½ cups red velvet sandwich cookies (or chocolate graham crackers)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp cornstarch (helps with smooth texture)
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 tsp vanilla extract
- 4 oz ruby chocolate, melted
For the Ruby Chocolate Ganache:
- 6 oz ruby chocolate, chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
For Garnish:
- Whipped cream
- Ruby chocolate shavings
- Fresh berries (raspberries or strawberries)
Instructions
Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
Crush the red velvet sandwich cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, heavy cream, and vanilla until fully incorporated.
Slowly mix in melted ruby chocolate until the batter is smooth and creamy. Pour over the cooled crust.
Wrap the bottom of the springform pan with aluminum foil and place it in a large roasting pan. Fill the roasting pan with hot water (about 1 inch deep) to create a water bath.
Bake for 60-70 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chill in the refrigerator for at least 6 hours (or overnight) for best results.
Heat heavy cream until steaming (but not boiling), then pour over chopped ruby chocolate and let sit for 2 minutes. Stir until smooth and glossy. Stir in butter for extra shine.
Let the ganache cool slightly, then pour over the chilled cheesecake. Spread evenly and refrigerate for 30 minutes to set.
Top with whipped cream, ruby chocolate shavings, and fresh berries for a stunning finish. Slice, serve, and watch everyone fall in love!