Description
This luscious Red Velvet Cheesecake combines the classic flavors of red velvet cake with a rich, creamy cheesecake layer. With a striking red hue and smooth, velvety texture, this dessert is perfect for special occasions or simply indulging in something decadent!
Ingredients
Scale
For the Red Velvet Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon red food coloring (adjust for desired color)
For the Topping (Optional):
- Whipped cream
- Chocolate shavings or sprinkles
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a medium bowl, mix together the chocolate cookie crumbs, melted butter, sugar, cocoa powder, and red food coloring until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, flour, and red food coloring until fully incorporated and the batter is a smooth, even red.
- Bake the Cheesecake:
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- Place the springform pan into a larger baking dish and fill the dish with 1 inch of hot water (water bath method). This will help prevent cracks in the cheesecake.
- Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool gradually for about 1 hour.
- Chill and Serve:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- When ready to serve, top with whipped cream and chocolate shavings for an extra touch of indulgence.
Notes
- For a more intense red color, adjust the amount of food coloring based on your preference.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
Nutrition
- Calories: 410
- Fat: 28g
- Carbohydrates: 35g
- Protein: 8g