Indulge in a rich, velvety dessert with this stunning Red Velvet Cheesecake. This cheesecake recipe combines classic red velvet flavor with creamy cheesecake, creating an unforgettable treat perfect for any occasion. You will love making and sharing this impressive dessert.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat cream cheese is best for a rich texture.
- Cocoa Powder: Unsweetened cocoa powder gives the distinct red velvet flavor.
- Red Food Coloring: Gel food coloring provides the most vibrant color.
- Vanilla Extract: Pure vanilla extract enhances the flavor.
- Sour Cream: Adds tang and moisture to the cheesecake. You can substitute with plain Greek yogurt for a similar effect.
- Graham Cracker Crumbs: Forms the delicious crust. You can also use chocolate wafer crumbs.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- Pinch of salt
For the Cream Cheese Frosting (Optional):
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (as needed)
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Servings: 12
- Tools Needed: 9-inch springform pan, mixing bowls, electric mixer
Step-by-Step Instructions:
1. Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes at 350°F (175°C), then let it cool.
2. Make the Cheesecake Filling
Beat softened cream cheese and granulated sugar in a large bowl until smooth. Mix in the cocoa powder, eggs, sour cream, vanilla extract, red food coloring, and a pinch of salt. Beat until just combined; do not overmix.
3. Assemble and Bake the Cheesecake
Pour the red velvet cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan (this is a water bath). Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center still has a slight jiggle.
4. Chill the Cheesecake
Turn off the oven and leave the cheesecake inside with the door ajar for one hour. Remove from the oven, take it out of the water bath, and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully. This makes it a perfect cheesecake recipe for planning ahead.
5. Prepare the Frosting (Optional)
If you are making the frosting, beat softened cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla extract and milk or cream until you reach your desired consistency. Spread the frosting over the chilled red velvet cheesecake before serving.
Variation Ideas:
- Chocolate Chip Swirl: Add ½ cup of mini chocolate chips to the batter before baking for extra chocolate flavor.
- Oreo Crust: Use crushed Oreo cookies instead of graham crackers for the crust.
- White Chocolate Drizzle: Melt white chocolate and drizzle it over the finished cheesecake for a decorative touch.
- Berry Topping: Top with fresh berries like raspberries or strawberries before serving.
Storage Instructions:
Store any leftover Red Velvet Cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 1 month. Thaw frozen cheesecake in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Why did my cheesecake crack?
Cracks often happen from sudden temperature changes or overbaking. Using a water bath helps prevent this, as does cooling the cheesecake slowly.
Can I make this cheesecake ahead of time?
Yes, this is one of those cheesecake recipes that’s perfect for making a day or two in advance. It needs ample chilling time to set properly.
What is the best way to get a smooth cheesecake?
Ensure your cream cheese is completely softened before mixing. Scrape down the sides of your bowl frequently and avoid overmixing once the eggs are added.
Do I need a springform pan?
A springform pan is highly recommended for cheesecake recipes as it allows you to easily release the sides without damaging the dessert.
Can I use liquid red food coloring?
Gel food coloring gives a more concentrated color without adding extra liquid, which can affect the cheesecake’s texture. You can use liquid, but you may need more for the same vibrant red.
How do I know when the cheesecake is done baking?
The edges of the cheesecake should appear set, but the very center (about a 2-3 inch circle) should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.