Red Velvet Cheesecake is a delicious blend of rich flavors that combines the classic red velvet cake with a creamy cheesecake. This dessert is not only visually stunning with its vibrant red color but also a treat for the taste buds. Perfect for special occasions or just a sweet craving, this cheesecake is sure to impress.
Why Make This Recipe
This Red Velvet Cheesecake is a fantastic dessert choice for many reasons. The combination of the soft, tangy cheesecake and the rich, chocolatey red velvet gives you the best of both worlds. It’s perfect for gatherings, birthdays, or even a cozy night in. Plus, who doesn’t love a dessert that looks as good as it tastes?
How to Make Red Velvet Cheesecake
Making a Red Velvet Cheesecake is quite simple! Follow the steps below, and you will create a magnificent dessert to share with friends and family.
Ingredients:
- 1 1⁄2 cups crushed chocolate cookies (like Oreos, without the filling)
- 4 tablespoons unsalted butter, melted
- 2 cups cream cheese, softened (about 16 oz)
- 1 cup granulated sugar
- 1 cup sour cream
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla extract
- Red velvet cake crumbs (for decoration)
Directions:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix the crushed cookies with melted butter until combined. Press this mixture evenly into the bottom of the pan to form the crust. Bake for 8 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, cocoa powder, red food coloring, vanilla extract, and vinegar. Mix until fully combined and no lumps remain. Pour the cheesecake mixture over the cooled crust.
- Place the springform pan in a larger baking dish and fill it with hot water halfway up the sides of the springform pan. Bake for 55-65 minutes, or until set but slightly jiggly. Turn off the oven, leave the cheesecake inside for 1 hour, then refrigerate for at least 4 hours or overnight.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream frosting over the chilled cheesecake. Sprinkle red velvet cake crumbs around the edges and in the center for decoration.
- Slice and serve the cheesecake.
How to Serve Red Velvet Cheesecake
Serve your Red Velvet Cheesecake chilled. A nice dollop of whipped cream on top adds extra creaminess. You can also pair it with fresh berries or a drizzle of chocolate sauce for an added touch.
How to Store Red Velvet Cheesecake
Store any leftover cheesecake in the refrigerator. Keep it covered or in an airtight container to maintain freshness. It can last up to 5 days in the fridge. If you want to keep it longer, consider freezing it for up to 2 months. Thaw it in the fridge before serving.
Tips to Make Red Velvet Cheesecake
- Make sure your cream cheese is at room temperature for a creamy texture.
- Don’t skip the water bath when baking, as it helps prevent cracks in the cheesecake.
- Use a quality red food coloring for the best color.
- If you want a deeper chocolate flavor, you can add more cocoa powder to the mixture.
Variation
You can add chocolate chips to the cheesecake mixture for an extra chocolatey twist. Or, if you want to lighten it up, consider using Greek yogurt instead of sour cream.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day or two ahead. Just keep it stored in the refrigerator.
2. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may change the texture slightly.
3. Can I decorate the cheesecake with something else?
Absolutely! You can use fruits, chocolate shavings, or nuts to decorate your cheesecake. Get creative with your toppings!
Red Velvet Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1⁄2 cups crushed chocolate cookies (like Oreos, without the filling)
- 4 tablespoons 4 tablespoons unsalted butter, melted
For the cheesecake filling
- 2 cups 2 cups cream cheese, softened (about 16 oz) Ensure cream cheese is at room temperature for best results.
- 1 cup 1 cup granulated sugar
- 1 cup 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
- 2 large 2 large eggs
- 2 tablespoons 2 tablespoons cocoa powder Adjust for a deeper chocolate flavor.
- 1 tablespoon 1 tablespoon red food coloring Use a quality food coloring for vibrant results.
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon white vinegar
For the whipped cream topping
- 1 cup 1 cup heavy whipping cream
- 2 tablespoons 2 tablespoons powdered sugar
- 0.5 teaspoon 1⁄2 teaspoon vanilla extract
For decoration
- to taste Red velvet cake crumbs For decoration purposes.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix the crushed cookies with melted butter until combined. Press this mixture evenly into the bottom of the pan to form the crust. Bake for 8 minutes, then let it cool.
Making the Cheesecake Batter
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream, eggs, cocoa powder, red food coloring, vanilla extract, and vinegar. Mix until fully combined and no lumps remain.
- Pour the cheesecake mixture over the cooled crust.
Baking
- Place the springform pan in a larger baking dish and fill it with hot water halfway up the sides of the springform pan.
- Bake for 55-65 minutes, or until set but slightly jiggly.
- Turn off the oven, leave the cheesecake inside for 1 hour, then refrigerate for at least 4 hours or overnight.
Making the Topping
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream frosting over the chilled cheesecake.
- Sprinkle red velvet cake crumbs around the edges and in the center for decoration.
- Slice and serve the cheesecake.
