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Red Velvet Cheesecake
Dominique

Red Velvet Cheesecake

This Red Velvet Cheesecake marries the classic deep cocoa notes and vibrant hue of red velvet with the rich, creamy tang of a perfect cheesecake. Every bite offers a luxurious texture, a smooth, velvety mouthfeel, and a delightful balance of sweet and mildly tart flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups Graham Cracker Crumbs
  • ¼ cup Granulated Sugar
  • ½ cup Unsalted Butter, melted
  • 4 (8-ounce) packages Full-Fat Cream Cheese, softened
  • 1 ½ cups Granulated Sugar
  • 4 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 2 tablespoons Unsweetened Cocoa Powder, sifted
  • 1 ounce Red Food Coloring
  • ½ cup Sour Cream
  • 1 (8-ounce) package Full-Fat Cream Cheese, for frosting
  • ½ cup Unsalted Butter, for frosting
  • 3 cups Powdered Sugar, sifted, for frosting
  • 1 teaspoon Vanilla Extract, for frosting
  • 2 tablespoons Milk or Cream, for frosting

Method
 

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
  3. In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  4. Gradually add the granulated sugar to the cream cheese, beating until just combined. Add the eggs one at a time, beating on low speed after each addition, just until incorporated. Do not overmix.
  5. Stir in the vanilla extract, salt, sifted cocoa powder, and red food coloring. Mix until the batter achieves a uniform vibrant red color.
  6. Gently fold in the sour cream until just combined. Be careful not to incorporate too much air into the batter.
  7. Pour the cheesecake batter over the cooled crust in the prepared springform pan. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
  8. Bake for 60-75 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour.
  10. Remove the cheesecake from the water bath and the roasting pan. Carefully remove the aluminum foil. Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  11. If making the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk/cream until light and fluffy.
  12. Once thoroughly chilled, remove the springform pan sides. Top the Red Velvet Cheesecake with cream cheese frosting, if desired. Slice and serve!

Notes

Using room temperature ingredients ensures a smooth, lump-free batter. Do not overmix the batter; use a water bath to create a moist baking environment and prevent cracks.