The Dreamiest Red Velvet Cheesecake Recipe for Sweet Lovers

Creamy swirls of decadent red velvet cheesecake dance across my favorite dessert plate, promising pure indulgence.

Velvety textures merge classic comfort with elegant sophistication.

Rich cream cheese blends seamlessly with subtle cocoa undertones.

Passionate bakers understand how complex layers create magical moments at the table.

Unexpected hints of vanilla whisper through each delightful bite.

Smooth and luxurious, this dessert invites you to savor every delectable spoonful.

Let’s make something spectacular that will leave everyone craving another slice.

Red Velvet Cheesecake Common Questions

• What ingredients make red velvet cheesecake different from regular cheesecake?

Red food coloring and cocoa powder give this cheesecake its signature red color and subtle chocolate flavor, distinguishing it from traditional plain cheesecake.

• Why do I need to bake the cheesecake at a low temperature?

Low temperature (325°F) helps prevent cracks and ensures even, gentle cooking, creating a smooth and creamy texture without burning the delicate cheesecake.

• How do I know when the cheesecake is perfectly baked?

The center should be almost set but slightly jiggly, and the edges should be pulling away from the pan sides. This indicates the cheesecake is done without being overcooked.

Why Red Velvet Cheesecake Is A Classic

• Craft a Crowd-Pleasing Dessert: Red velvet cheesecake brings a luxurious twist to classic desserts, making it perfect for special gatherings and celebrations.
• Minimize Kitchen Complexity: The step-by-step recipe allows bakers of all skill levels to create a professional-looking dessert with straightforward techniques and minimal specialized equipment.
• Indulge in Rich Flavor Combinations: Combining the tangy cream cheese, velvety cocoa, and vibrant red color creates a sensational dessert that delights both visual and taste preferences.
• Master Make-Ahead Magic: This recipe can be prepared in advance, allowing the cheesecake to chill overnight, which simplifies party planning and reduces day-of stress.

What You’ll Need For Red Velvet Cheesecake

• Graham Crackers: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Butter: Helps bind the cracker crumbs and adds richness to the crust.
• Sugar: Enhances the sweetness and helps the crust hold together.

• Cream Cheese: The primary ingredient that creates the smooth and creamy texture of the cheesecake.
• Sugar: Adds sweetness and helps balance the tanginess of the cream cheese.
• Sour Cream: Contributes to the creamy texture and adds a subtle tangy flavor.
• Eggs: Provide structure and help bind the ingredients together.
• Cocoa Powder: Gives a deep chocolate flavor and rich color to the cheesecake.
• Buttermilk: Adds moisture and a slight tanginess to the batter.
• Red Food Coloring: Transforms the batter into the signature red velvet color.

• Cream Cheese: Creates a smooth and creamy frosting base.
• Powdered Sugar: Sweetens and helps thicken the frosting.
• Vanilla Extract: Adds a classic, aromatic flavor to the topping.
• Heavy Cream: Helps create a light and spreadable frosting consistency.

Red Velvet Cheesecake Step-By-Step Guide

Step 1: Prepare Oven and Pan

Warm your oven to a cozy 325°F. Grab a 9-inch springform pan and line its bottom with parchment paper for a smooth release.

Step 2: Create Crumbly Crust

Smash graham crackers into fine dust. Mix with melted butter and sugar until the mixture feels like soft sand. Press this delightful base firmly into the pan’s bottom, creating a smooth foundation.

Step 3: Whip Cream Cheese Base

In a spacious mixing bowl, beat cream cheese until silky smooth. Eliminate any stubborn lumps for a perfect texture.

Step 4: Add Sweet Goodness

Gradually sprinkle sugar into the cream cheese. Mix until the mixture becomes light and fluffy like a cloud.

Step 5: Incorporate Creamy Elements

Stir in sour cream with gentle movements. Add eggs one by one, mixing thoroughly after each addition to create a luxurious batter.

Step 6: Create Chocolate Magic

Sift cocoa powder into the mixture. Stir until the batter transforms into a rich, deep color that promises deliciousness.

Step 7: Add Vibrant Red Color

Pour buttermilk and food coloring into the batter. Stir until the mixture becomes a stunning, vibrant red.

Step 8: Fill and Smooth

Carefully pour the batter over the chilled crust. Use a spatula to create a perfectly smooth surface.

Step 9: Bake with Precision

Slide the pan into the oven. Bake for 55-60 minutes until the center is almost set but still slightly wobbly. The edges should start pulling away from the pan.

Step 10: Cool Carefully

Turn off the oven and crack the door open. Let the cheesecake rest inside for one hour to prevent unwanted cracks.

Step 11: Chill and Rest

Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Step 12: Create Dreamy Frosting

• Powdered sugar
• Vanilla extract
• Heavy cream

Whip until the frosting becomes light and spreadable.

Step 13: Finish and Serve

Carefully remove cheesecake from the pan. Spread the frosting evenly across the top. Refrigerate for 30 more minutes to let the topping set perfectly. Slice and enjoy your masterpiece!

Helpful Tips For Red Velvet Cheesecake

• Prevent Cracking Carefully: Cool the cheesecake gradually inside the oven with the door slightly open to minimize surface cracks and maintain a smooth, creamy texture.
• Whip Cream Cheese Perfectly: Ensure cream cheese is at room temperature and beat until completely smooth, eliminating any potential lumps for a silky cheesecake filling.
• Create Neat Crust Base: Press graham cracker mixture firmly and evenly into the pan, using the bottom of a measuring cup to compact the crust for a solid, uniform foundation.
• Achieve Vibrant Red Color: Add food coloring gradually and mix thoroughly to create a consistent, rich red hue throughout the entire cheesecake batter.

Red Velvet Cheesecake Flavor Twists

• Gluten-Free Cheesecake: Replace graham crackers with gluten-free cookie crumbs or almond flour to create a celiac-friendly base that maintains the same rich texture.
• Vegan Red Velvet Cheesecake: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and replace dairy with plant-based alternatives for a completely dairy-free version.
• Low-Sugar Red Velvet Cheesecake: Use monk fruit sweetener or stevia in place of regular sugar, and swap full-fat cream cheese for a lighter, reduced-calorie option without compromising flavor.

Perfect Pairings For Red Velvet Cheesecake

• Savor Sweet Beverage Companions: Robust red wine like Cabernet Sauvignon perfectly complements the rich red velvet cheesecake's decadent chocolate notes.
• Brew Perfect Coffee Pairing: Dark roast espresso or Colombian coffee cuts through the creamy sweetness, offering a bold counterpoint to the dessert's smooth texture.
• Match Delightful Drink Enhancers: Creamy Bailey's Irish Cream or amaretto liqueur provides a luxurious sipping experience that highlights the cheesecake's velvety character.
• Elevate Flavor Harmonizers: Sparkling moscato creates a delicate, effervescent contrast that refreshes the palate between rich cheesecake bites, adding a playful touch to the dessert experience.

Best Way To Store Red Velvet Cheesecake

• Wrap the cheesecake tightly with plastic wrap or aluminum foil, keeping it in an airtight container. Store in the refrigerator for up to 5 days, maintaining its creamy texture and delicious flavor.
• Slice the cheesecake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, preserving its rich red velvet taste.
• Transfer the frozen cheesecake from the freezer to the refrigerator the night before serving. Let it slowly defrost for 6-8 hours, ensuring the texture remains smooth and creamy.
• Gently warm individual slices in the microwave for 10-15 seconds on low power.

Red Velvet Cheesecake Recipe

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4.8 from 32 reviews

• Total Time: 5 hours 30 minutes
• Yield: 8 1x

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Description

Red velvet cheesecake brings luxurious Southern charm to dessert tables with its rich, velvety layers of crimson cake and creamy cheesecake filling. Chocolate undertones and cream cheese frosting create an irresistible finale that promises pure indulgence for sweet enthusiasts.

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Ingredients

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Main Ingredients:

• 500 g / 2 cups cream cheese
• 250 g / 1 cup sour cream
• 3 large eggs
• 200 g / 1 cup granulated sugar
• 50 g / 1/2 cup unsweetened cocoa powder
• 60 ml / 1/4 cup buttermilk
• 30 ml / 2 tbsp red food coloring

Crust Ingredients:

• 200 g / 1.5 cups graham cracker crumbs
• 100 g / 1/2 cup unsalted butter
• 50 g / 1/4 cup granulated sugar

Topping Ingredients:

• 200 g / 1 cup cream cheese (for frosting)
• 100 g / 1/2 cup powdered sugar
• 5 ml / 1 tsp vanilla extract
• 30 ml / 2 tbsp heavy cream

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Instructions

1. Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
2. Crush graham crackers into fine crumbs, then mix with melted butter and sugar until thoroughly combined and slightly compact.
3. Press the cracker mixture firmly into the bottom of the prepared pan, creating an even, smooth base. Refrigerate while preparing the cheesecake filling.
4. In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
5. Gradually incorporate sugar, mixing until fully integrated and the mixture becomes light and fluffy.
6. Whisk in sour cream, then add eggs one at a time, mixing thoroughly after each addition.
7. Sift cocoa powder into the batter, stirring until completely blended and achieving a rich, uniform color.
8. Pour buttermilk and red food coloring into the mixture, stirring until the batter transforms into a vibrant red hue.
9. Gently pour the cheesecake batter over the chilled crust, smoothing the top with a spatula to ensure an even surface.
10. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be slightly pulling away from the pan sides.
11. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
12. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
13. For the topping, beat cream cheese until smooth, then gradually mix in powdered sugar and vanilla extract.
14. Slowly add heavy cream, whipping until the frosting becomes light and spreadable.
15. Once the cheesecake is fully chilled, carefully remove from springform pan and spread the cream cheese frosting evenly across the top.
16. Refrigerate for an additional 30 minutes before serving to allow the topping to set.

Notes

• Prevent cracking by baking the cheesecake in a water bath, which helps distribute heat evenly and creates a moist environment.
• Soften cream cheese at room temperature before mixing to ensure a smooth, lump-free batter and achieve the perfect creamy texture.
• Avoid overmixing the batter after adding eggs to prevent incorporating too much air, which can cause cracks and a dense texture.
• For a gluten-free version, substitute graham crackers with gluten-free cookie crumbs or almond flour to create an equally delicious crust.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 484
• Sugar: 36 g
• Sodium: 295 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 98 mg