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Red Velvet Cheesecake

Red Velvet Cheesecake
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Red Velvet Cheesecake is a decadent dessert that combines the creamy richness of full-fat cheesecake with the classic flavors and vibrant color of red velvet cake. Perfect for celebrations or anytime you crave an indulgent treat, this recipe is approachable for both beginners and seasoned bakers, delivering a smooth, velvety texture accented by subtle cocoa notes and a buttery graham cracker crust.

Ingredients

Scale

Cheesecake Base

  • 24 oz (680 g) full-fat cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 g) sour cream
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons red food coloring (gel or liquid)
  • 1 tablespoon all-purpose flour or cornstarch

Crust

  • 1 1/2 cups (150 g) graham cracker crumbs
  • 6 tablespoons (85 g) unsalted butter, melted

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
  2. Mix the Cheesecake Batter: Beat softened cream cheese with granulated sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Then incorporate sour cream, cocoa powder, vanilla extract, red food coloring, and flour or cornstarch. Mix just until combined, avoiding overmixing.
  3. Bake the Cheesecake: Pour the batter over the prepared crust and smooth the top. Bake at 325°F (160°C) for 55 to 65 minutes, until the edges are set and the center jiggles slightly.
  4. Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to achieve the perfect creamy texture and clean slices.
  5. Garnish and Serve: Add your choice of toppings such as cream cheese frosting, fresh berries, or chocolate shavings. Slice carefully with a warm knife and serve.

Notes

  • Use room temperature cream cheese and eggs for a lump-free, smooth batter.
  • Bake the cheesecake in a water bath to keep it moist and prevent cracking.
  • Avoid overmixing the batter to reduce air incorporation that can cause cracks.
  • Cool the cheesecake gradually in the oven with the door slightly open to prevent temperature shock.
  • Gel food coloring is preferred over liquid to maintain a vibrant red hue without thinning the batter.

Nutrition

Keywords: red velvet cheesecake, cheesecake recipe, red velvet cake, dessert, holiday dessert, birthday cake, creamy cheesecake

Find it online: https://mealsbylina.com/red-velvet-cheesecake/