HERSHEY'S Red Velvet Cheesecake Recipe
Details
- Time
- 4 hours
- Skill Level
- Intermediate
- Yields
- 1 cheesecake
The combination of white and milk chocolate chips add a "velvety" burst of flavour to this unique treat. Try HERSHEY'S Red Velvet Cheesecake recipe today.
Ingredients & Directions
- Chill Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Crust:
-
18graham crackers, lightly crushed
-
2 tbspsHERSHEY'S Cocoa (30 mL)
-
1 cupsweetened shredded coconut (250 mL)
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1/2 cupcold butter, in cubes (125 mL)
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Cream Filling:
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1 cupHERSHEY'S CHIPITS White Creme Chips (250 mL)
-
1 cup
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750 gcream cheese, room temperature
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1/4 cuplemon juice (50 mL)
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1/2 cupgranulated sugar (125 mL)
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2 tbspsred food colouring (30 mL)
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Garnish:
-
whipped cream
-
HERSHEY'S CHIPITS White Creme Chips
-
HERSHEY'S CHIPITS Milk Chocolate Chips
Key Ingredients
Directions
Equipment Needed
9-inch (23 cm) Springform Pan
Microwave-Safe Liquid Measuring Cup
Microwave
Mixing Bowl
Mixer
Food Processor
Refrigerator
1
In a microwave-safe 4 cup (1 L) capacity liquid measuring cup, combine the white creme chips and milk chocolate chips. Microwave on 100% power for 1 minute, stir well and microwave in 20-second intervals until melted.
2
In the bowl of a stand mixer fitted with the whisk attachment (or a handheld mixer), beat the cream cheese and sugar until it is very smooth. Scrape down the edges of the bowl and then while operating at low speed, pour in the chocolate mixture, lemon juice and food colouring. Increase speed to medium and beat for 1 minute.
3
In the bowl of a food processor, combine the graham crackers, cocoa, coconut and the butter, and pulse until it comes together into a loose, crumbly dough.
4
Press the dough into a 9” (23 cm) springform pan. Pour in the cream mixture, level the surface and refrigerate for 4 hours.
5
Serve garnished with whipped cream a sprinkle of HERSHEY’S CHIPITS.
