Prepare to embark on a culinary journey that combines the rich, velvety elegance of red velvet with the creamy decadence of classic cheesecake. This show-stopping dessert is not just a recipe—it's a slice of pure indulgence that will transform your ordinary dessert experience into an extraordinary celebration of flavor. Whether you're looking to impress your guests or treat yourself to a luxurious homemade delicacy, this Red Velvet Cheese Cake promises to be the star of any table, delivering a perfect balance of tangy cream cheese and subtle cocoa undertones.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp cocoa powder
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even and compact base. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat cream cheese and sugar together using an electric mixer until smooth and creamy, about 3-4 minutes. Ensure no lumps remain.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in sour cream, red food coloring, vanilla extract, and cocoa powder. Blend until the mixture is uniform in color and texture.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading evenly with a spatula.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking. Wrap the outside of the pan in aluminum foil to prevent water from seeping in.
- Bake in the preheated oven for approximately 60-70 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent sudden temperature changes that could cause cracking.
- Remove from the oven and water bath. Allow to cool completely at room temperature for about 2-3 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring and slice into wedges.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth, lump-free batter.
- Water Bath Technique: The water bath (bain-marie) is crucial for preventing cracks and ensuring even baking. Wrap your pan carefully in aluminum foil to prevent water seepage.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent incorporating too much air, which can cause cracking.
- Cooling is Key: The slow cooling process (leaving the cheesecake in the oven with the door slightly open) helps prevent sudden temperature changes that can cause surface cracks.
- Patience Pays Off: Always allow the cheesecake to cool completely at room temperature and then refrigerate for at least 4 hours before serving to ensure perfect texture and easy slicing.
- Clean Cuts: Use a hot, clean knife and wipe it between each slice for picture-perfect servings.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
