Red Velvet Cheesecake
A decadent and stunning Red Velvet Cheesecake, combining the rich flavors of red velvet cake with the creamy tang of cheesecake. Perfect for celebrations!
Prep
: 10
Total
: 25 minutes
Ingredients
Cheesecake Filling
- 907.18 g cream cheese softened
- 1.5 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 cup sour cream room temperature
- 2 tablespoon unsweetened cocoa powder
- 2 tablespoon red food coloring gel or liquid
Red Velvet Crust
- 300 g chocolate sandwich cookies like Oreos, finely crushed
- 113.4 g unsalted butter melted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- For the crust: In a medium bowl, combine the crushed cookies and melted butter. Press the mixture evenly into the bottom and slightly up the sides of the prepared springform pan.
- Bake the crust for 8-10 minutes. Remove from oven and let cool.
- For the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, cocoa powder, and red food coloring until just combined. Do not overmix.
- Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For a water bath, wrap the bottom of the springform pan tightly with aluminum foil. Place the pan in a larger baking pan and add about an inch of hot water. This helps prevent cracking.