Directions
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Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners to prepare for baking.
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In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until fully combined. The mixture should look like wet sand.
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Press about 1 tablespoon of this mixture into the bottom of each muffin cup, forming a solid crust. Ensure it is compact for a good foundation.
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In a large bowl, beat the cream cheese and 1/2 cup of sugar together until smooth and creamy. This step is vital for a silky filling.
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Add the egg, sour cream, and vanilla extract into the bowl, mixing until everything is fully incorporated.
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Stir in the red food coloring and cocoa powder until the batter is evenly colored, achieving that classic red velvet richness.
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In a separate small bowl, combine the vinegar and baking soda. This will create a fizzing reaction that adds to the lightness of the cheesecake. Gently fold this mixture into the cream cheese batter.
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Pour the batter evenly over the crusts in the muffin tin, filling each cup nearly to the brim.
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Bake for 18-20 minutes or until the centers are set but still slightly jiggly. This method ensures a perfectly creamy texture.
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Once baked, remove from the oven and allow the cheesecakes to cool completely in the pan. For the best flavor, refrigerate them for at least 2 hours before serving.
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Before serving, whip the heavy cream until stiff peaks form. Dollop this fluffy cream on top of each cheesecake for a finishing touch.
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