Red velvet cheesecake is a dessert that looks as stunning as it tastes. This rich and creamy dessert combines the luxurious texture of cheesecake with the chocolatey, slightly tangy flavors of red velvet. It’s perfect for celebrations, holidays, or whenever you’re craving something special.
Why You’ll Love This Recipe?
- Combines two irresistible desserts into one decadent treat.
- The vibrant red velvet layer creates a beautiful contrast with the creamy cheesecake.
- Perfect for birthdays, Valentine’s Day, or any occasion that calls for a little indulgence.
- Easy to customize and even more fun to share.
Ingredients
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Red velvet cake crumbs (or a boxed red velvet cake mix)
- Cocoa powder
- Buttermilk
- Red food coloring
You’ll find the complete ingredient list and exact measurements below!
Directions
Step 1: Prepare the Red Velvet Base
If using a boxed mix, prepare the red velvet cake according to the package instructions and let it cool completely. If making it from scratch, combine buttermilk, cocoa powder, and red food coloring into a smooth batter and bake it until set.
Step 2: Make the Cheesecake Layer
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and continue mixing until creamy. Add the eggs one at a time, beating just until combined. Stir in sour cream and vanilla extract for a rich, silky texture.
Step 3: Assemble the Cheesecake
Preheat your oven to 325°F (160°C). Grease a springform pan and press a layer of red velvet cake crumbs into the bottom, forming a crust. Pour the cheesecake batter over the crust, spreading it evenly with a spatula.
Step 4: Bake the Cheesecake
Place the springform pan in a larger roasting pan filled with hot water (a water bath helps prevent cracks). Bake for 50-60 minutes or until the center is slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour.
Step 5: Chill and Decorate
Refrigerate the cheesecake for at least 4-6 hours or overnight for the best flavor and texture. Decorate the top with cream cheese frosting, red velvet crumbs, or even a drizzle of white chocolate.
Expert Tips and Tricks
- Room temperature ingredients: Make sure all dairy ingredients are at room temperature to ensure a smooth and creamy batter.
- Don’t overmix: Overmixing the cheesecake batter can incorporate air, leading to cracks. Mix just until everything is combined.
- Water bath: Wrapping the springform pan in foil before placing it in the water bath helps prevent leaks.
Recipe Variations and Possible Substitutions
- Add a layer of chocolate ganache on top for an extra indulgent finish.
- Use crushed Oreo cookies as the crust instead of red velvet cake for a different twist.
- Swap sour cream with Greek yogurt for a slightly lighter version.
- Make mini cheesecakes in muffin tins for individual servings.
Serving and Pairing Suggestions
Red velvet cheesecake is perfect as a stand-alone dessert, but it pairs wonderfully with a dollop of whipped cream or a handful of fresh berries. A cup of hot coffee or a glass of dessert wine, like Moscato, is a fantastic accompaniment.
Storage and Reheating Tips
Store the cheesecake in the refrigerator, covered, for up to 5 days. If you have leftovers, you can also freeze individual slices. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Let frozen slices thaw in the fridge before serving—no reheating necessary!
FAQs
1. Can I skip the water bath?
While you can bake the cheesecake without a water bath, it’s recommended to use one for the smoothest, creamiest results and to prevent cracking.
2. Can I make this recipe gluten-free?
Yes! Use gluten-free red velvet cake crumbs or cake mix, and ensure all other ingredients are gluten-free.
3. How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing, and don’t open the oven door while it bakes. Cooling it slowly in the oven also helps.
4. Can I use natural food coloring?
Yes, you can use beet juice or a natural food dye, but the color may not be as vibrant.
Conclusion
Red velvet cheesecake is the ultimate dessert for anyone who loves indulgence with a touch of elegance. With its smooth, creamy texture and bold red velvet flavor, it’s bound to become a favorite in your dessert rotation. I’d love to hear how yours turns out—happy baking!
Print
Red Velvet Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours (including cooling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Cheesecake combines the rich, velvety flavors of red velvet cake with the creamy indulgence of cheesecake. Perfect for celebrations or a luxurious dessert, it’s a show-stopping treat your family and friends will adore
Ingredients
- For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs (or chocolate cookie crumbs)
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons red food coloring
- For the Red Velvet Cake Layer:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 2 teaspoons red food coloring
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a medium bowl, combine chocolate crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla, sour cream, cocoa powder, and red food coloring until fully combined. Set aside.
- Prepare the Red Velvet Cake Layer:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla extract.
- Mix in buttermilk, vinegar, and red food coloring. Gradually add the dry ingredients, mixing until just combined.
- Assemble and Bake:
- Pour the red velvet cake batter into the prepared crust, spreading it evenly. Bake for 10-12 minutes, just enough to set it slightly. Remove from oven.
- Gently pour the cheesecake filling over the partially baked cake layer. Smooth the top with a spatula.
- Return to the oven and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill:
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy and spreadable.
- Decorate and Serve:
- Spread or pipe the cream cheese frosting over the chilled cheesecake. Decorate with cake crumbs, sprinkles, or shaved chocolate if desired. Slice and enjoy!
Notes
- To avoid cracks, bake the cheesecake in a water bath or place a pan of water in the oven.
- Ensure all ingredients are at room temperature for a smooth texture.
- You can freeze slices for up to 2 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg