Description
A decadent Red Velvet Cheesecake combining the rich, creamy texture of classic cheesecake with the vibrant, chocolatey flavors of red velvet cake, topped with a smooth cream cheese frosting and optional whipped cream garnish.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
For the Cream Cheese Topping:
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream (optional, for garnish)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix together until the crumbs are evenly coated and resemble wet sand.
- Press the crust: Firmly press the crust mixture into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling to set the crust.
- Make the cheesecake filling base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue to mix until well combined.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add vanilla extract, cocoa powder, red food coloring, and vinegar. Mix on low speed just until the mixture is uniform in color and texture.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 1 hour, or until the edges are set and the center slightly jiggles.
- Cool the cheesecake: Once baked, remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
- Prepare the cream cheese topping: In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat until fluffy and well combined.
- Frost the cheesecake: Spread the cream cheese topping evenly over the chilled cheesecake surface. Optionally decorate with whipped cream for extra elegance and flavor.
- Serve: Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your rich and creamy red velvet cheesecake!
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Ensure all dairy ingredients are softened to room temperature for easier mixing.
- Do not overbeat the filling once eggs are added to prevent cracks during baking.
- Water bath baking can be used to minimize cracking, but is optional.
- Allow sufficient chilling time; this improves the cheesecake’s texture and flavor.
- Red food coloring amount can be adjusted based on desired intensity.
