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Red Velvet Cheesecake

Irresistibly Rich Red Velvet Cheesecake to Wow Your Guests

This Ultimate Red Velvet Cheesecake combines rich flavors and vibrant colors, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed digestive biscuits.
  • 1/2 cup Unsalted Butter Can replace with coconut oil for dairy-free.
  • 1/4 cup Sugar Brown sugar can be used for a richer flavor.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat for best results.
  • 1/2 cup Sour Cream Greek yogurt can be a substitute.
  • 3 large Eggs For a vegan option, use egg substitutes.
  • 1 tbsp Vanilla Extract (Alcohol-free) Almond extract can be used for a twist.
  • 1/4 cup All-Purpose Flour Can be substituted with gluten-free flour.
  • 1/4 cup Cocoa Powder Ensure it's unsweetened.
  • 1 tbsp Red Food Coloring Swap for beet juice for a natural alternative.
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Buttermilk Make your own with milk and vinegar.
  • 1 tbsp Vinegar White or apple cider vinegar both work.
For the Red Velvet Layer
  • 1 cup Sugar Coconut sugar can be used for a healthier twist.
  • 1 large Eggs Applesauce can replace eggs for egg-free.

Equipment

  • Mixing Bowl
  • 9-inch springform pan
  • Oven
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake for 8-10 minutes, cool.
  2. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Gradually add eggs, then stir in sour cream and vanilla until combined.
  3. Bake the Cheesecake: Pour filling over cooled crust. Bake at 325°F (160°C) for 60-70 minutes until edges are set with a slight wobble in the center.
  4. Cool the Cheesecake: Turn off oven, leave cheesecake inside with door ajar for about 1 hour. Chill in refrigerator for at least 4 hours or overnight.
  5. Prepare the Red Velvet Layer: Combine flour, sugar, cocoa powder, baking soda, and salt. Mix wet ingredients separately and fold into dry mixture.
  6. Bake the Red Velvet Layer: Spread red velvet batter over cheesecake layer. Bake at 350°F (175°C) for 25-30 minutes until a toothpick comes out clean.
  7. Cool Completely: Let red velvet layer cool in the pan on a wire rack before removing from the springform pan.
  8. Frost and Assemble: Frost the top of red velvet layer with cream cheese frosting. Slice and garnish with whipped cream, berries, or chocolate shavings.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

Use a water bath to prevent cracks. Chill for at least 4 hours for best flavor.

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