There’s something about the combination of red velvet cake and cheesecake that makes it an irresistible dessert. A rich, creamy cheesecake layer sits on top of a moist, velvety red velvet cake, making it a showstopper dessert for any occasion. Whether you’re planning a party or just craving something sweet, this recipe will not disappoint. Follow these simple steps to create a luscious and decadent red velvet cheesecake that will leave everyone wanting more.
- 1 and 1/2 cups of crushed chocolate cookies
- 1/4 cup of unsalted butter, melted
- 4 packages of cream cheese, softened
- 1 and 1/2 cups of granulated sugar
- 3 tablespoons of all-purpose flour
- 4 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 1/2 cup of sour cream, room temperature
- 2 tablespoons of cocoa powder
- 2 tablespoons of red food coloring
- 1/2 teaspoon of salt
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine the crushed chocolate cookies and melted butter. Mix well and press the mixture firmly onto the bottom of the prepared pan. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
- In a large mixing bowl, beat the cream cheese until creamy and smooth. Gradually add the sugar, flour, and salt, and beat until well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, and mix until well combined.
- In a separate bowl, whisk together the cocoa powder and red food coloring until a smooth paste forms. Add the paste to the cream cheese mixture and beat until well combined.
- Pour the cheesecake batter over the chilled crust and smooth out the surface with a spatula.
- Bake for 45-50 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
How to Prepare
To prepare this red velvet cheesecake, you will need to first create a crust using crushed chocolate cookies and melted butter. Then, make the cheesecake filling by beating together cream cheese, sugar, flour, eggs, vanilla extract, sour cream, cocoa powder, and red food coloring until smooth and creamy.
Pour the cheesecake batter onto the chilled crust and bake for 45-50 minutes or until set.
Let the cheesecake cool to room temperature and then chill in the refrigerator for at least 4 hours or overnight.
The preparation time for this recipe is approximately 30 minutes, while the baking and cooling time takes around 2 hours and 30 minutes.
This recipe makes one 9-inch cheesecake and serves around 8-10 people.
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Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or vanilla wafers instead of chocolate cookies.
Can I use a different food coloring other than red?
You can use any food coloring of your choice or omit it altogether if you prefer.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Thaw it in the refrigerator overnight before serving.
Can I use low-fat cream cheese and sour cream?
You can use low-fat cream cheese and sour cream, but the texture and flavor may differ slightly from the original recipe.
Can I add toppings to the cheesecake?
Yes, you can add whipped cream, chocolate shavings, or fresh berries as toppings.
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This red velvet cheesecake is a perfect dessert for any occasion, from birthdays to holidays. With a moist and velvety red velvet cake layer and a creamy and luscious cheesecake layer, it’s sure to impress your family and friends.
Follow this step-by-step recipe guide to create a stunning and delicious cheesecake that everyone will love.
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