In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Decadent Red Velvet Cheesecake: A Low-Carb Delight

Red Velvet Cheesecake is a luxurious dessert, combining the rich flavors of a classic red velvet cake with the creamy texture of cheesecake. This recipe is not only a feast for the eyes with its vibrant red hue but also a treat for those following a low-carb lifestyle. With a few simple ingredients and a little bit of time, you can create a sophisticated dessert that will impress family and friends alike.

Ingredients You’ll Need:

• 8 ounces cream cheese: Ensure it’s softened for a smooth, creamy texture.
• 2 large eggs: Bring them to room temperature for better incorporation.
• 1 egg yolk: Adds extra richness.
• 1/2 teaspoon vanilla extract: For a hint of sweetness and aroma.
• 2 teaspoons Chocolate liquid stevia: A sugar-free sweetener perfect for maintaining the dessert’s low-carb nature.
• Pinch of salt: Enhances the overall flavor.
• Natural red food coloring: To achieve that iconic red velvet color.
• 1/3 cup unsweetened cocoa powder: Provides a deep, chocolatey base.
• 1/2 cup sour cream: Contributes a tangy flavor and creamy consistency.

Optional Chocolate Sauce:

• 3 ounces sugar-free chocolate chips
• 2 tablespoons unsalted butter

Instructions:

1. Preheat Your Oven: Set it to 325 degrees F. Proper preheating ensures even baking.

2. Prepare the Cheesecake Mixture: In a stand mixer or a large mixing bowl with an electric hand mixer, combine the softened cream cheese, eggs, egg yolk, vanilla extract, salt, natural food coloring, and Chocolate liquid stevia. Blend on medium speed until smooth. Add in the cocoa powder and sour cream, then blend on high speed until fully incorporated.

3. Prepare the Baking Pan: Grease or line a 4-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to prevent water from seeping in. Place the springform pan into an 8-by-8-inch baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.

4. Bake the Cheesecake: Pour the prepared cheesecake mixture into the springform pan. Bake for 40-45 minutes, checking at 35 minutes if using an electric oven, which tends to bake quicker than a gas oven. The cheesecake is done when the center is set but still jiggles slightly.

5. Cool and Refrigerate: Remove the cheesecake from the oven and let it cool for 10 minutes. Carefully remove it from the water bath and refrigerate for 4-6 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up.

6. Prepare the Optional Chocolate Sauce: When ready to serve, melt the sugar-free chocolate chips and unsalted butter together in a small bowl. Mix until smooth and drizzle over the cheesecake if desired.

Video Tutorial

For a visual guide, check out our YouTube video here (link).

Notes & Tips:

• The sugars listed in the nutrition facts are from the natural lactose present in cream cheese and sour cream.
• If you prefer a sweeter cheesecake, taste the batter after mixing the cream cheese and stevia. Adjust sweetness before adding eggs.
• Vanilla stevia can substitute for Chocolate liquid stevia without compromising taste.
• The optional chocolate sauce is not included in the provided nutritional information.

Nutrition Information:

• Serving Size: 1 slice
• Calories: 307 kcal
• Carbohydrates: 9g
• Protein: 7g
• Fat: 28g
• Saturated Fat: 15g
• Fiber: 3g
• Sugar: 3g
• Net Carbs: 6g

This Red Velvet Cheesecake recipe first graced our kitchens in 2017 and continues to be a favorite for its indulgent yet guilt-free profile. Whether you’re hosting a special occasion or simply craving a sweet treat, this dessert is sure to satisfy. Enjoy every luscious bite!

Red Velvet Cheesecake Recipe

A decadent Red Velvet Cheesecake with a smooth, creamy texture and a vibrant red hue, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Chill Time 4 hours hrs

Total Time 6 hours hrs 5 minutes mins

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 307

Ingredients Equipment Method Notes

Ingredients

  

Cheesecake Filling

• 227 g cream cheese softened
• 2 large eggs room temperature
• 1 large egg yolk
• 0.5 tsp vanilla extract
• 2 tsp Chocolate liquid stevia
• 1 pinch salt
• 1 drops natural red food coloring
• 33 g unsweetened cocoa powder
• 120 g sour cream

Optional Chocolate Sauce

• 85 g sugar-free chocolate chips melted
• 2 Tbsp unsalted butter

Equipment

• Stand Mixer
• Springform Pan

Method

 

1. Preheat oven to 325 degrees F.
2. In a stand mixer, combine the softened cream cheese, eggs, vanilla, salt, food coloring, and sweetener. Blend on medium speed until smooth.
3. Add in the remaining ingredients and blend on high speed until smooth.
4. Grease or line a 4-inch springform pan with parchment paper. Wrap the bottom with aluminum foil and place in an 8×8-inch baking dish.
5. Pour hot water into the dish until halfway up the sides of the springform pan.
6. Pour the cheesecake filling into the springform pan and bake for 40-45 minutes until center is set.
7. Remove from the oven and let cool for 10 minutes. Refrigerate 4-6 hours or overnight.
8. When ready to serve, combine the melted chocolate and butter, mix until smooth, and drizzle over cheesecake if desired.

Notes

The sugars in the Nutrition Facts are from the natural lactose in cream cheese and sour cream. If you prefer a sweeter cheesecake, adjust the sweetness before adding eggs. Vanilla stevia can be used instead of chocolate stevia.