Red Velvet Cheesecake

Cheesecake is a rich, creamy dessert loved by many. Red velvet cake is famous for its soft texture and beautiful red color. Combine them, and you get the amazing Red Velvet Cheesecake!

Cheesecake has been around for centuries, while red velvet cake became popular in the 1900s. Today, red velvet cheesecake is a favorite dessert, often found in fancy bakeries.

But you don’t need to go to a bakery! This recipe will show you how to make a red velvet cheesecake at home that’s just as good, if not better! You might also enjoy our recipe for The Ultimate Cheesecake Brownies.

Why this Red Velvet Cheesecake is Exceptional

This red velvet cheesecake is truly special. It blends the creamy smoothness of cheesecake with the vibrant flavor of red velvet. The bright red color makes it a showstopper dessert! It’s rich, decadent, and incredibly smooth.

 

Ingredients for Red Velvet Cheesecake Perfection

Let’s gather our ingredients. You’ll need things for the crust, the creamy filling, and a topping (if you want!).

For the Crust

• 1 ½ cups graham cracker crumbs (or gluten-free crumbs)
• ¼ cup sugar
• 6 tablespoons (3 ounces) unsalted butter, melted

For the Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened (use full-fat for best results)
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ cup unsweetened cocoa powder
• 2 tablespoons red food coloring (gel or liquid)
• ¼ cup buttermilk
• 1 teaspoon white vinegar

For the Topping (Optional)

You can top your cheesecake with a classic cream cheese frosting, a dollop of whipped cream, fresh berries, or a simple dusting of powdered sugar. Get creative!

If you’re looking for other decadent dessert options, try our No-Bake Chocolate Raspberry Tart.

Crafting the Red Velvet Cheesecake Crust

The crust is the foundation of our cheesecake. Let’s make it perfect!

Mixing and Pressing the Crust

1. Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly moistened. It should look like wet sand.
2. Press into Pan: Press the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer along the bottom and slightly up the sides of the pan. A flat, even crust is important!

Pre-baking the Crust

1. Bake: Preheat your oven to 350°F (175°C). Bake the crust for 10-12 minutes, or until it’s lightly golden brown. Don’t overbake!
2. Cooling is Key: Let the crust cool completely in the pan before adding the filling. This prevents the filling from melting and ensures a firm cheesecake. You can even put it in the fridge to speed up cooling

Creating the Luscious Red Velvet Cheesecake Filling

Now for the star of the show: the creamy, dreamy red velvet filling! For a fun, easy breakfast treat, try our Mini Cinnamon Rolls recipe.

Mixing the Filling

1. Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until perfectly smooth and creamy. Make sure there are no lumps!
2. Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
3. Dry Ingredients: In a separate bowl, whisk together the cocoa powder. Gradually add this to the cream cheese mixture, mixing on low speed until combined.
4. Red Velvet Touch: Add the red food coloring, buttermilk, and vinegar. Mix until the batter is smooth and evenly colored. Remember, don’t overmix!

The Red Velvet Magic

• Cocoa Powder: Gives the cheesecake that classic red velvet chocolate flavor.
• Red Food Coloring: Creates the vibrant red color that red velvet is known for.
• Buttermilk: Adds a tangy flavor and helps create a moist and tender texture.
• Vinegar: Reacts with the baking soda in the recipe (though not listed in this section) to create a light and airy texture. It also enhances the red color. A little bit of vinegar goes a long way!

Baking and Cooling the Red Velvet Cheesecake

Time to bake! We’ll use a special trick called a water bath for a perfectly cooked cheesecake. This cheesecake pairs perfectly with a warm cup of Raspberry Tea.

Baking in a Water Bath

1. Water Bath Setup: Wrap the bottom of your springform pan tightly with heavy-duty aluminum foil (double layer is best!). This prevents water from leaking into the crust. Place the pan in a larger roasting pan.
2. Hot Water: Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This creates a humid environment in the oven, helping the cheesecake bake evenly and preventing cracks.
3. Bake: Bake in a preheated oven at 350°F (175°C) for 55-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.

Cooling and Chilling

1. Slow Cool Down: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This allows it to cool gradually.
2. Refrigerate: Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and become firm enough to slice beautifully. Patience is key for a perfect cheesecake!

Serving and Enjoying Your Red Velvet Cheesecake Masterpiece

Your beautiful Red Velvet Cheesecake is ready to be enjoyed! For clean slices, run a hot knife under water and wipe it dry between each cut.

Garnish with fresh berries, a dollop of whipped cream, or a sprinkle of cocoa powder for an extra touch of elegance.

This cheesecake is best served chilled. Savor every bite of the creamy, tangy, and oh-so-delicious dessert you created! Congratulations on your baking masterpiece! You can find more delicious dessert inspiration on our Ultimate Breakfast Casserole page – it’s not just for breakfast!