Red Velvet Cheesecake

Course Dessert

Cuisine American, Southern

Keyword cheesecake-recipes, how-to-make-red-velvet-cheesecake, red-velvet-cake, red-velvet-cheesecake

Prep Time 20

Cook Time 1 30

Chill time 1

Total Time 1 1 50

Servings servings

Calories 754kcal

Ingredients

Crust:
2 cups finely ground chocolate graham crackers crumbs
1/2 cup butter melted
1/4 cup granulated sugar
Red Velvet Cheesecake:
4 8 oz blocks cream cheese room temperature
1 1/2 cups granulated sugar
1 tsp pure vanilla extract
6 large eggs room temperature
1/2 cup dutch process or Special Dark unsweetened cocoa powder
1/4 cup cornstarch
2 1 oz bottles red food coloring
1 cup sour cream room temperature
1/4 cup buttermilk (Not fat free) room temperature OR whole milk
Cream Cheese Frosting:
4 oz cream cheese softened
2 Tbsp butter softened
1 cup heavy cream
1 tsp vanilla extract
2 cups powdered sugar
1 oz white baking chocolate grated

Instructions

Preheat oven to 325°F. Place an 8x8-inch pan on bottom oven rack and fill halfway with boiling water.
Spray a 9-inch springform pan with cooking spray. Wrap bottom of pan with aluminum foil. Set aside.
In a medium-size mixing bowl toss together graham cracker crumbs with sugar and butter until fully moistened. Press onto bottom and halfway up sides of the springform pan. Place the pan into freezer while you make filing.
Using an electric mixer fitted with the paddle attachment, whip together cream cheese, sugar and vanilla extract until completely smooth. Add eggs one at a time mixing well after each addition. Scrape sides and bottom of bowl as needed.
Add cocoa, cornstarch and food coloring, mixing to combine. Lastly, on low speed add sour cream and buttermilk. Beat on low just until combined. Avoid beating too much air into the filling.
Pour evenly into crust. Place the pan into the oven and bake on middle rack of oven for 1 hr 30 - 1 hr 40 minutes or until the center is still slightly loose when gently shaken. It won't be completely set.
Turn off oven, leave door slightly ajar, and leave cheesecake in the oven for 1 hour longer to gently finish baking.
Remove red velvet cheesecake to a cooling rack, and allow to cool for 30 minutes then run a knife gently around top edge. Cool completely to room temperature. Leave ring in place, wrap and chill for at least 12 preferably, 24 hours.
Cream Cheese Frosting: In a medium-size mixing bowl use an electric mixer to cream together cream cheese, butter, cream and vanilla. Beat until fully combined, lower the speed of the mixer and gradually add powdered sugar. Whip until fluffy.
Spread evenly on chilled cheesecake and decorate as desired. Garnish the top with grated white chocolate. Return to fridge for 1-2 hours to set.
Store leftovers chilled.

Notes

If you have an aversion to using liquid food coloring, you can use red gel coloring, available wherever cake decorating supplies are sold. To use, dip a toothpick into the gel and swirl it through the batter and stir. Repeat until you reach the desired intensity in color. Should you choose to do so, increase the buttermilk called for to 1/2 cup.
Shortcut topping: Using an electric mixer whip together 4 ounces softened cream cheese and one 8 ounce frozen whipped topping, thawed. Taste, and sweeten with powdered sugar to your taste.
You can dust with cocoa powder in place of grated white chocolate.

Nutrition