If you are ready to experience a dessert that feels like a celebration in every bite, this Red Velvet Cheesecake Recipe is your new best friend in the kitchen. The perfect harmony of rich cream cheese, subtle cocoa undertones, and that iconic red velvet color creates a show-stopping dessert that’s as stunning as it is delicious. Every slice offers a velvety texture paired with a hint of sweetness, making it the perfect treat for any occasion where you want to impress friends or simply indulge yourself.
Ingredients You’ll Need
Gathering fresh and thoughtfully chosen ingredients is the first step to nailing this recipe. Each item plays a crucial role in achieving the creamy texture, signature taste, and vibrant look of the cheesecake.
- Chocolate sandwich cookie crumbs (1 1/2 cups): Create a chocolaty, crunchy base that balances the smoothness of the cheesecake.
- Unsalted butter, melted and softened (1/4 cup + 1/4 cup): Adds richness to the crust and frosting while helping bind ingredients together.
- Cream cheese, softened (32 ounces total): The star of the cheesecake, delivering that classic creamy and tangy flavor.
- Granulated sugar (1 cup): Sweetens the cheesecake perfectly without overpowering the other flavors.
- Sour cream (1/4 cup): Enhances moisture and lends slight tang that deepens the flavor complexity.
- Vanilla extract (2 teaspoons total): Adds warmth and depth to every layer of the cheesecake.
- Large eggs (3): Give structure and help create that smooth, dense texture everyone loves.
- Unsweetened cocoa powder (1 tablespoon): Provides a subtle chocolate flavor that enhances the classic red velvet taste.
- Red gel food coloring (1 teaspoon): Makes the cheesecake visually mesmerizing with its rich, vivid red color.
- Powdered sugar (1 1/2 cups): Essential for the creamy frosting’s sweet, smooth finish.
How to Make Red Velvet Cheesecake Recipe
Step 1: Prepare the Crust
First things first, preheat your oven to 325°F (160°C) and get a 9-inch springform pan ready by greasing it and wrapping the bottom in aluminum foil to protect against leaks. Mix the chocolate cookie crumbs with melted butter until evenly combined, then press this mixture into the base of your pan with gentle, even pressure. Bake this crust for about 10 minutes to set it firmly, then let it cool, giving you a sturdy and flavorful foundation for your cheesecake.
Step 2: Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is luxuriously smooth and free of lumps. Add in the sour cream and vanilla extract, stirring to combine. Then, one by one, beat in the eggs – this step is crucial to ensure a velvety, creamy texture without overmixing. Next, carefully fold in the cocoa powder and red gel food coloring, watching as the batter transforms into that classic, beautiful hue of red velvet. Pour this luscious batter evenly over your cooled crust, ready for baking.
Step 3: Bake the Cheesecake
Place the springform pan inside a larger baking dish filled with hot water halfway up the sides to create a water bath that gently cooks the cheesecake. Bake the whole set for 55 to 65 minutes, or until the edges are firm but the center still slightly jiggles — that’s perfection! Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking. Then, refrigerate it for at least 6 hours, or ideally overnight, to allow it to fully set into creamy delight.
Step 4: Prepare the Frosting
While the cheesecake chills, whip together the softened cream cheese and butter until silky and smooth. Slowly add powdered sugar, beat it all together until glossy and fluffy, then mix in the vanilla extract. This frosting is the perfect finishing touch, balancing tangy sweetness with buttery softness to top your cheesecake.
Step 5: Assemble and Serve
Carefully remove your perfectly set cheesecake from the springform pan and spread the cream cheese frosting evenly over the top. Now your masterpiece is ready for any garnishes or décor you fancy, and then it’s time to slice and savor this heavenly Red Velvet Cheesecake Recipe!
How to Serve Red Velvet Cheesecake Recipe
Garnishes
Adding garnishes is a fun way to elevate the look and flavor of your cheesecake. Fresh raspberries or strawberries complement the rich creaminess and add a lovely pop of fruity freshness. A light dusting of cocoa powder or chocolate shavings also pairs beautifully, while a sprig of mint can add a touch of elegance and a hint of color contrast.
Side Dishes
Serve your cheesecake slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance creamy richness. For a refreshing counterpoint, consider a cup of warm coffee or a glass of sparkling red wine; these beverages create a delightful balance between sweetness and boldness.
Creative Ways to Present
Try serving individual portions in clear glasses layered with crushed cookies and frosting for a charming parfait-style dessert. Or, place a slice on a decorative plate with artistic swirls of berry coulis or caramel sauce around the edges for a restaurant-worthy presentation. This Red Velvet Cheesecake Recipe is versatile, so have fun making it your own.
Make Ahead and Storage
Storing Leftovers
Cover leftover cheesecake tightly with plastic wrap or store in an airtight container and keep it in the refrigerator. It stays fresh and creamy for up to 4 days, giving you plenty of time to enjoy every last morsel without losing any flavor or texture.
Freezing
If you want to prepare this Red Velvet Cheesecake Recipe ahead of time or have extras, wrap the cake well in plastic wrap and then in foil before freezing. Properly frozen, it can last for up to 2 months. Thaw it overnight in the refrigerator before serving for the best texture and taste.
Reheating
This cheesecake is best enjoyed chilled, so no reheating is necessary. If you prefer, allow the cheesecake to sit at room temperature for about 20 minutes before serving to soften the texture for a melt-in-your-mouth experience.
FAQs
Can I use regular cocoa powder instead of unsweetened?
For this recipe, unsweetened cocoa powder is recommended to maintain the perfect balance of flavors without adding extra sweetness. Using sweetened cocoa can alter the taste and texture of your cheesecake.
Is it necessary to bake the crust before adding the cheesecake batter?
Baking the crust first helps it set firmly and prevents sogginess from the moist cheesecake batter, ensuring a perfect texture contrast between crust and filling.
Can I make this cheesecake without a water bath?
While the water bath is not absolutely mandatory, it significantly reduces the chance of cracks and promotes even baking, resulting in a smoother cheesecake surface.
What can I substitute for red gel food coloring?
If you prefer a natural option, beetroot powder or juice can work, but this may slightly impact the flavor and color intensity compared to gel food coloring.
How do I know when the cheesecake is perfectly baked?
The center should still have a slight wobble when gently shaken, but the edges will be set. Overbaking can cause cracks, so it’s important to remove it at the right moment and allow it to cool gradually.
Final Thoughts
This Red Velvet Cheesecake Recipe is truly a crowd-pleaser that combines classic flavors into an irresistible, creamy dessert you’ll want to make again and again. Its beautiful color, rich texture, and thoughtful layers make it equally special for celebrations or just a sweet moment of self-indulgence. Trust me, once you try it, this dessert will be a cherished favorite in your recipe collection.
Print
Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 8 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Red Velvet Cheesecake combines the classic chocolatey, creamy texture of cheesecake with the vibrant color and subtle cocoa flavor of red velvet cake. Featuring a crunchy Oreo cookie crust and a smooth cream cheese frosting, this dessert is perfect for special occasions or any time you crave a decadent treat.
Ingredients
Crust
- 1 1/2 cups chocolate sandwich cookie crumbs (e.g., Oreos)
- 1/4 cup unsalted butter, melted
Cheesecake Layer
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red gel food coloring
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- Make the Crust: Combine the chocolate sandwich cookie crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until set, then remove and cool.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing well. Then add the eggs one at a time, beating after each addition to incorporate fully.
- Add Color and Flavor: Stir in the unsweetened cocoa powder and red gel food coloring until the batter is evenly colored and smooth. Pour the cheesecake batter evenly over the cooled crust.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish. Carefully pour hot water into the larger dish to reach halfway up the sides of the cheesecake pan, creating a water bath. Bake in the preheated oven for 55-65 minutes, until the edges are set but the center slightly jiggles. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set.
- Prepare the Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar while continuing to beat, then mix in the vanilla extract until combined and fluffy.
- Assemble and Serve: Carefully remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top. Garnish as desired with sprinkles, crumbs, or fresh berries. Serve chilled and enjoy.
Notes
- Using a water bath prevents cracks and promotes even baking of the cheesecake.
- Room temperature cream cheese and butter ensure a smooth batter and frosting.
- Be careful not to overbake; the cheesecake center should remain slightly jiggly to avoid dryness.
- You can substitute the chocolate sandwich cookies with another type of cookie if preferred.
- Allow ample chilling time for best slicing results.
- Red gel food coloring provides vibrant color without thinning the batter.
