Red Velvet Cheesecake

There are few things in life that epitomize decadence more than a slice of homemade Red Velvet Cheesecake. The vibrant red color and the dreamy texture of this cheesecake are guaranteed to turn any occasion into something special.

Easy Red Velvet Cheesecake Recipe

Red velvet desserts are almost a religion in the South. Whether it’s a cream cheese frosted layered red velvet cake, red velvet brownies, red velvet ice box pie or a stunning red velvet trifle, it’s always met with genuine appreciation. What flavor is red velvet? Red velvet is actually chocolate that’s been tinted red. While the red hue makes it a flavor that’s typically associated with Valentine’s Day and Christmas, it’s far too delicious to limit to just those times of year! It is a spectacular way to say, “I love you” year-round. This red velvet cheesecake takes several steps to make, but none are difficult, and the ingredients are easy to find. How to make Red Velvet Cheesecake from scratch: (Scroll down for the full printable recipe card.)

• Heat Oven – Preheat oven and place a pan of water on the bottom rack.
• Prepare Springform Pan Spray a 9-inch springform pan with cooking spray and wrap the bottom of the pan with aluminum foil.
• Make Crust – Toss together graham cracker crumbs, sugar and butter. Press into pan. Freeze.
• Cream Cheese Filling – Using an electric mixer fitted with the paddle attachment, whip together cream cheese, sugar and vanilla extract then add eggs, beating until completely smooth.
• Cocoa Powder – Add cocoa, cornstarch and food coloring to the cream cheese mixture then beat in sour cream and buttermilk on low speed. Pour evenly into crust.
• Oven – Bake per the recipe until the center is still slightly loose when gently shaken.
• Wire Rack – Remove red velvet cheesecake to a cooling rack to cool, then chill for several hrs or overnight.
• Make Cream Cheese Frosting – Cream together cream cheese, butter, heavy cream and vanilla extract, then add powdered sugar. Whip until fluffy.
• Frost the Red Velvet Cheesecake Cake – Spread cream cheese frosting evenly on chilled cheesecake and decorate.
• Garnish the cheesecake layer on top with grated white chocolate. Chill until serving.

How to Make the Best Red Velvet Cheesecake Recipe

• Ingredients you’ll need to make Red Velvet Cheesecake: For the crust you’ll need crushed graham crackers, granulated sugar and melted butter.
• Red Velvet Cheesecake Filling: Plain cream cheese, large eggs, unsweetened cocoa powder, granulated sugar, salt, vanilla extract, red food coloring, sour cream, cornstarch and buttermilk.
• For the Cream Cheese Frosting you’ll need: Plain cream cheese, butter, heavy cream, powdered sugar and vanilla extract and grated white chocolate for garnishing.
• Kitchen tools you’ll need: A 9-inch springform pan, a stand mixer or a hand mixer, a large bowl, a medium bowl, a citrus grater for grating the white chocolate, measuring cups and spoons, a separate 8×8-inch pan filled with boiling water.
• To be successful making this red velvet cheesecake recipe a 9-inch springform pan with a removable bottom is a must to make this cheesecake cake.
• For the creamiest filling, take time to allow the cream cheese to fully soften to room temperature so that, it will blend more evenly with the sugar. Likewise, the eggs should be room temperature.
• For the sour cream and buttermilk, 30 minutes on the counter prior to making the filling should be ample time.
• Some cheesecake recipes use flour to stabilize the filling. I prefer using cornstarch which lends a soft and delicate texture to the cheesecake.
• Substitutions: If you have an aversion to using liquid food coloring, you can use red gel food coloring which is available wherever cake decorating supplies are sold. Dip a toothpick into the gel and swirl through the batter. Repeat until you reach the desired intensity in color. Should you choose to do so, increase the buttermilk to 1/2 cup.
• Variations: You could garnish the top of the cheesecake with toasted chopped pecans in place of white chocolate. You could use whole milk in place of buttermilk.
• You could adapt the crust using crushed Oreos in place of graham cracker crumbs.
• After baking, the cheesecake needs to chill thoroughly before attempting to cut. At least 12 hours, but, 24 is ideal.
• To cut clean individual slices, use a sharp knife dipped in warm water, drying thoroughly, and cleaning the blade between each cut.
• Storage and Leftovers: This Red Velvet Cheesecake will keep up to one week in an airtight container in the fridge. It must be stored chilled.
• Freezer: Store Red Velvet Cheesecake frozen for up to 3 months. Thaw in the fridge.

What Is a Bain-Marie?

A bain-marie is a fancy name for a hot water bath. It provides a gentle and moist cooking environment for slow cooking custards and cheesecakes and helps prevent cracking. They work wonderfully but, I choose to utilize a pan of hot water on the bottom rack of the oven instead. This gives me flexibility in using whatever pan size I need. A classic hot water bath, you would place the springform pan into a deeper pan then fill it halfway with boiling water. It works like a dream if you have a deeper pan that will fit any size pan. Otherwise, pan on the bottom rack works.

More Cheesecake Recipes to Make

• Double Chocolate Cheesecake is the perfect way to say “I love you”.
• Island inspired Key Lime Cheesecake.
• Butter Pecan Cheesecake Bars are rich and decadent.
• Strawberry Cheesecake Trifle is a stunning dessert to make.
• Homemade Peanut Butter Cup Cheesecake is for all of the Reese’s cups fans.
• Double Layer Pumpkin Cheesecake from The Food Charlatan.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• 9 inch Springform Pan