Red Velvet Cheesecake Recipe Video by Bhavna – Eggless Valentine Dessert

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  1. I love this idea, some constructive criticism. The middle of your cheesecakes were sinking. That means you didn’t cook them long enough. 15 minutes is not long enough. Also I do a similar recipe with a sponge cake bottom. The batter is poured into the spring form pan, baked until it is done. It is allowed to cool for about 15 minutes and then the cream cheese batter is poured over the sponge cake and put back into the oven to finish cooking. For a standard cheesecake. I suggest 350 for 1 hr. I check it at 45 minutes, but have cooked them as long as 1hr 15 minutes. You should always use a water bath to prevent cracking and once taken out of the oven. Sit it on the counter and just walk away for at least an hr. You can refrigerate for at least 8hrs and then it is ready to serve.

  2. Mita M
    I have been cooking and baking for so long now that I can tell just by looking at it that it is done but you can check with inserting toothpick in the center. Yes, cream cheese taste blend very well with chocolate flavor red velvet batter.

  3. Bhvana -you giving all of  your creativity without asking money(i wonder-i how much time & experiment it took to you  to get it right ) that’s great & thanks we have gratitude towards you.

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