Description
This Decadent Red Velvet Cheesecake combines the classic flavors of red velvet cake with the creamy smoothness of cheesecake, creating a stunning and indulgent dessert perfect for Valentine’s Day. With its vibrant red color, velvety texture, and balanced flavor, it promises to be a romantic treat that’s easy to share and customize for various preferences.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 24 ounces full-fat cream cheese, softened (about 3 packages)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons cocoa powder
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
- 1/2 cup sour cream (optional)
Instructions
- Prepare the Crust: Finely crush graham crackers or chocolate cookies using a food processor or rolling pin. Mix the crumbs with melted butter and sugar. Press firmly into the base of a springform pan and chill in the refrigerator while preparing the filling.
- Mix the Cream Cheese Filling: Beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Stir in cocoa powder, buttermilk, vanilla extract, and red food coloring until well combined. Fold in sour cream if using for extra creaminess.
- Bake the Cheesecake: Pour filling over the chilled crust and gently tap the pan to release air bubbles. Bake at 325°F (160°C) in a water bath for 50 to 60 minutes, until edges are set and center is slightly wobbly.
- Cool and Chill: Let cheesecake cool in the pan at room temperature for about 1 hour. Refrigerate for at least 4 hours or overnight to firm up and meld flavors.
- Add Finishing Touches: Before serving, add toppings like fresh berries, chocolate curls, or a dusting of cocoa powder to enhance appearance and flavor.
Notes
- Use full-fat cream cheese for rich, creamy texture.
- Ensure all ingredients are at room temperature to prevent lumps and cracking.
- Avoid overmixing to reduce air bubbles and cracks.
- Using a water bath while baking keeps the cheesecake moist and crack-free.
- Chill the cheesecake overnight for best texture and flavor development.
- Substitute gluten-free crumbs for a gluten-free crust.
- Optional sour cream adds extra tang and creaminess.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Keywords: Red Velvet Cheesecake, Valentine's Day dessert, Cream Cheese Dessert, Red Velvet Cake, Cheesecake Recipe, Romantic Dessert
