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Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 15 reviews
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A decadent dessert combining the rich, smooth texture of classic cheesecake with the vibrant color and subtle cocoa flavor of red velvet cake. This Red Velvet Cheesecake features a buttery graham cracker crust, a creamy red velvet cheesecake filling, and a luscious cream cheese topping, perfect for special occasions or an indulgent treat.

Ingredients

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Red Velvet Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp all-purpose flour
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For the Cream Cheese Topping

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until light and fluffy. Add eggs one at a time, mixing well after each. Stir in sour cream, cocoa powder, flour, red food coloring, vanilla extract, and salt until the mixture is uniform and free of lumps.
  3. Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. To prevent cracking, you can place a water bath beneath the pan while baking.
  4. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Then, remove it from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set fully.
  5. Prepare the Cream Cheese Topping: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
  6. Finish and Serve: Spread the cream cheese topping evenly over the chilled cheesecake. Optionally, garnish with red velvet cake crumbs or fresh berries before serving. Slice with a warm knife for clean cuts and enjoy your rich red velvet cheesecake!

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth batter.
  • To avoid cracks, avoid overmixing and consider using a water bath during baking.
  • If you don’t have a springform pan, line a regular cake pan with parchment paper.
  • Red food coloring amount can be adjusted to achieve desired vibrancy.
  • Let the cheesecake chill overnight for best texture and flavor.

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