Description
Indulge in the rich and decadent Red Velvet Cheesecake, a perfect fusion of red velvet cake and creamy cheesecake. This show-stopping dessert is sure to impress your guests!
Ingredients
Scale
For the crust:
- 2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C). Mix the chocolate cookie crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan and bake for 10 minutes.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, buttermilk, cocoa powder, vanilla extract, vinegar, and red food coloring. Pour over crust.
- Bake: Bake for 55-65 minutes until set but slightly jiggly. Cool in the oven with the door open for 1 hour. Refrigerate for at least 4 hours.
- Make the topping: Whip cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled cheesecake.
Notes
- Use gel food coloring for a more vibrant red color.
- Allow the cheesecake to cool completely to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
