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Red Velvet Cheesecake

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A luscious and rich red velvet cheesecake with a chocolate cookie crust, creamy cheesecake filling, and a velvety cream cheese frosting. This indulgent dessert is perfect for special occasions, offering the best of both worlds: cheesecake and red velvet cake in one decadent bite!

Ingredients

Scale

Crust:

  • 2 cups cream-filled chocolate cookies, crushed (about 24 cookies)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar

Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups sugar
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 tbsp baking cocoa
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature, lightly beaten
  • 1 tbsp red food coloring

Frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 tsp vanilla extract

Instructions

  • Prepare the Crust:
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, combine crushed chocolate cookies, melted butter, and sugar. Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  • Make the Filling:
    • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
    • Add the sour cream, buttermilk, baking cocoa, and vanilla extract. Mix until fully incorporated.
    • Gradually stir in the lightly beaten eggs, mixing just until combined (do not overmix to avoid cracking).
    • Add the red food coloring and gently fold until the mixture is evenly colored.
  • Bake the Cheesecake:
    • Pour the filling over the cooled crust, spreading it evenly.
    • Place the pan on a baking sheet and bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
    • Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. This helps prevent cracking.
  • Chill the Cheesecake:
    • Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.
  • Prepare the Frosting:
    • In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
    • Gradually add the confectioners’ sugar, then mix in the vanilla extract until fluffy and spreadable.
  • Decorate and Serve:
    • Remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top.
    • Optional: Garnish with chocolate shavings, cookie crumbs, or a drizzle of chocolate syrup for added elegance.

Notes

  • For a smoother and crack-free cheesecake, ensure that you mix the batter gently and avoid overmixing after adding the eggs.
  • The cheesecake can be topped with additional red velvet cake crumbs or fresh berries for a festive touch.

Nutrition

Find it online: https://deliceflash.com/red-velvet-cheesecake/