Decadent Red Velvet Cheesecake (Print Version)
# Ingredients:
→ Crust Base
01 -
1/2 cup butter, melted
02 -
2 cups crushed graham crackers
03 -
1/4 cup granulated sugar
→ Filling
04 -
1 cup sour cream
05 -
1 cup sugar
06 -
3 eggs, large
07 -
2 tablespoons unsweetened cocoa powder
08 -
1 oz red gel food coloring
09 -
24 oz cream cheese, softened
10 -
1 teaspoon vanilla extract
→ Extras to Add (Optional)
11 -
Chocolate chunks for a richer flavor
# Instructions:
01 -
Heat your oven to 325°F (165°C) and make sure the rack is in the center spot.
02 -
Mix the crushed graham crackers with sugar in a bowl. Drizzle in melted butter and mix it until everything feels moist. Firmly press this into the base of a 9-inch springform pan, making an even layer.
03 -
Whip the softened cream cheese and sugar together until the mixture turns silky and no lumps remain. Don't rush this part!
04 -
Add each egg, one at a time, and gently mix after each. Avoid overmixing, or your cheesecake might crack later.
05 -
Fold in the sour cream, red coloring, cocoa powder, and vanilla extract. Stir gently until everything looks smooth and evenly colored.
06 -
Pour the red batter on top of the prepared crust. Smooth the top out with a spatula and bake for about 1 hour. The edges should firm up, but the center should still wiggle a bit.
07 -
Once done, turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This prevents cracks as it cools gradually.
08 -
Let the cheesecake cool to room temperature. Then chill it in the fridge for at least 4 hours—overnight is even better. Remove it from the pan just before serving.
# Notes:
01 -
Let chilled ingredients come to room temperature first. This helps your batter turn out smoother and more even.
02 -
Avoid batter cracks by not overmixing and placing a shallow pan of water on the rack below your cheesecake while baking.
03 -
This creamy red velvet cheesecake mingles a lightly tangy taste with a subtle chocolate finish, giving it major dessert appeal.