Red Velvet Cheesecake
A delicious blend of red velvet cake and creamy cheesecake, perfect for special occasions or satisfying a sweet craving.
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.
Notes
Store any leftover cheesecake in the refrigerator covered or in an airtight container. It can last up to 5 days. For longer storage, freeze it for up to 2 months.