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Red Velvet Cheesecake

Red Velvet Cheesecake

  • Author: Mary
  • Total Time: 5 hours (including chilling)
  • Yield: 10-12 servings 1x
  • Diet: Gluten Free (with gluten-free substitutions)

Description

Experience the luscious blend of creamy cheesecake and classic red velvet cake with this Red Velvet Cheesecake recipe. Featuring a rich, tangy cream cheese base, subtle cocoa undertones, and a striking red hue, this dessert is a showstopper for any celebration or sweet craving. Its smooth texture and customizable crust and toppings make it a versatile treat that delights every palate.

Ingredients

Scale

Cheesecake Batter

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup (120g) sour cream
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder, sifted
  • 1 tbsp red food coloring
  • 2 tbsp all-purpose flour, sifted (or gluten-free flour for GF option)

Crust

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

Instructions

  1. Prepare the Crust: Combine crushed graham cracker or Oreo crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of a springform pan to form a solid, flavorful base.
  2. Make the Cheesecake Batter: In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, then add eggs one at a time, mixing well after each. Fold in sour cream, vanilla extract, and sifted cocoa powder for the red velvet flavor.
  3. Add Red Coloring and Flour: Stir in red food coloring to achieve the vibrant red color. Gently fold in flour to ensure the batter sets perfectly while keeping a light and creamy texture. Avoid overmixing.
  4. Bake the Cheesecake: Pour the batter over the prepared crust. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, until the center is mostly set but still slightly jiggly. Cool gradually to prevent cracks.
  5. Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. This chilling allows the flavors to meld and the texture to firm up beautifully before serving.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free batter.
  • Bake the cheesecake in a water bath to maintain moisture and prevent cracks.
  • Allow the cheesecake to cool slowly in a turned-off oven for best texture and to reduce surface cracking.
  • Mix ingredients just enough to combine to keep the cheesecake tender.
  • Run a knife around the edges after baking and cooling to prevent cracks when releasing from the pan.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cheesecake)
  • Calories: 370 kcal
  • Sugar: 28 g
  • Sodium: 190 mg
  • Fat: 26 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Keywords: Red Velvet Cheesecake, cheesecake, red velvet, dessert, baked cheesecake, creamy dessert, celebration dessert, gluten-free cheesecake

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