The Food Network's red velvet cheesecake recipe has received many positive ratings from reviewers. Red velvet batter is swirled with creamy cheesecake and baked in a 350 F oven.
To make red velvet cheesecake, beat four 8-ounce packages of cream cheese with 1 1/4 cups of sugar, 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract until smooth. Add 2 tablespoons of flour, and then beat in four large eggs one at a time. Transfer 2 cups of the batter to another bowl, and stir in 1 tablespoon of unsweetened cocoa powder and 1 teaspoon of red food coloring.
Pour the red batter into a chocolate wafer cookie crust, and then pour the white batter over the top. Use a spoon to swirl some of the red batter through the white batter, then bake the dish for approximately one hour and 20 minutes at 325 F. The center should be wobbly, and the edges should be set.
To make the crust, mix 1 1/2 cups of finely crushed chocolate wafer cookies, 5 tablespoons of melted unsalted butter, 1/3 cup of sugar and a pinch of salt. Press this mixture into the bottom of a 9 inch pie pan. Bake the crust at 325 F for approximately 10 minutes or until set. Let the crust cool completely before using it.