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Red Velvet Cheesecake

Decadent Red Velvet Cheesecake That's Completely Irresistible

This Red Velvet Cheesecake is a rich and creamy dessert that will leave everyone asking for seconds.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 8 hours
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Crushed Oreo Cookies Substitute with graham crackers or chocolate wafer cookies if desired
  • 1/2 cup Unsalted Butter Use salted butter if unsalted is unavailable, reduce added salt
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it's softened for easy mixing
  • 1 cup Granulated Sugar Can replace with sugar substitute for lower-calorie option
  • 1/4 cup Dutch-Processed Cocoa Powder Regular cocoa may work but alters taste
  • 1 cup Sour Cream Greek yogurt can be used as a low-fat alternative
  • 1 tablespoon White Vinegar Lemon juice can be substituted in equal amounts
  • 1 tablespoon Vanilla Extract Use pure vanilla for the best flavor
  • 1 tablespoon Red Food Coloring Use gel food coloring for a more vibrant result
  • 4 large Eggs Ensure they are at room temperature for even mixing
For the Frosting
  • 8 ounces Additional Cream Cheese Ensure it is softened for smooth spreading
  • 1/2 cup Unsalted Butter Salted butter can be used; reduce added salt
  • 2 cups Confectioners' Sugar No substitutions suggested unless sugar-free version
  • 1 teaspoon Vanilla Extract (for Frosting) Substitute with butter extract if desired

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • spatula
  • Oven
  • whisk

Method
 

Step-by-Step Instructions for Red Velvet Cheesecake
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed Oreo cookies with melted unsalted butter until thoroughly mixed. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form a crust. Bake for 10 minutes, then take it out to cool while you prepare the filling.
  2. Reduce the oven temperature to 300°F (150°C). In a large bowl, beat softened cream cheese until creamy and smooth. Gradually add granulated sugar and Dutch-processed cocoa powder, mixing until combined. Stir in sour cream, white vinegar, vanilla extract, and red food coloring until the mixture is uniform. Finally, gently fold in the eggs until just combined, ensuring not to overmix.
  3. Pour the luscious cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan in a larger, deep roasting pan filled with hot water, creating a water bath that prevents cracking. Bake for about 1 hour, or until the edges appear set but the center still jiggles slightly. Turn off the oven and allow the cheesecake to sit inside for an additional hour.
  4. After the hour has passed, carefully remove the cheesecake from the water bath and let it cool to room temperature for about 30 minutes. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the flavors meld and the cheesecake sets perfectly.
  5. In a mixing bowl, beat softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add confectioners’ sugar and the vanilla extract, mixing until the frosting is creamy and no lumps remain. This decadent frosting is designed to complement the rich flavors of your Red Velvet Cheesecake.
  6. Once the cheesecake is fully chilled and firm, carefully remove it from the springform pan. Spread the cream cheese frosting evenly over the top, creating a beautiful, smooth layer. For an added touch, you may decorate with fresh berries or chocolate shavings if desired. Return the frosted cheesecake to the fridge for about 1 hour to set the frosting before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for easier blending. Using a water bath during baking helps prevent the top from cracking.

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