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