Red Velvet Cheesecake

For Jinhee’s birthday, I asked her what dessert she would like me to make her and she chose cheesecake. All of the recipes called for graham crackers for the crust except this one. Which is why I chose it! All of the ingredients can be easily found in Korea (they even sell food coloring at Home Plus now).

After preheating the oven to 175 C, combine a half cup of butter and two ounces chocolate chips in a mixing bowl. Melt over a pot of boiling water.

In a large bowl, whisk together one cup of sugar, two eggs, a teaspoon of vanilla extract, and 1.5 teaspoons of red food coloring. Add in the chocolate mixture and stir until smooth. The batter should be red!!

Add 2/3 cup flour and 1/4 teaspoon salt into the bowl and stir well. Pour into a circular baking pan and spread into an even layer.

Now get another mixing bowl and beat together eight ounces of cream cheese, 1/3 cup sugar, one egg, and 1/2 teaspoon vanilla extract until smooth. Drop in dollops onto the mixture already in the pan. Gently swirl the two batters together with a chopstick.

Bake for 30 minutes and enjoy!!


5 thoughts on “Red Velvet Cheesecake

  1. So just wondering since I can’t tell from the pictures… How is the consistency? Is it like typical American cheesecake where it is more creamy? Or is it like Korean cheesecake where a portion is actual cake?

  2. Pingback: High Five for Friday « Grown in Southern Ground

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