Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Red Velvet Cheesecake slice on white plate
Recipe

Red Velvet Cheesecake

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12-14 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Red Velvet Cheesecake is one of the smoothest and creamiest cheesecakes I’ve ever made. It’s insanely good and has that light tanginess that’s so loved in a red velvet dessert. The cream cheese whipped cream topping finishes it off perfectly!


Scale

Ingredients

CRUST

  • 2 cups Oreo crumbs (about 20 Oreos)
  • 4 tbsp butter, melted

CHEESECAKE FILLING

  • 24 oz cream cheese, room temperature (three 8 oz packages)
  • 1 cup sugar
  • 3 tbsp cocoa
  • 4 eggs, room temperature
  • 1 cup sour cream
  • 1/4 cup buttermilk
  • 2 tsp vinegar
  • 1 tsp vanilla extract
  • 2 ounces red food color

CREAM CHEESE WHIPPED CREAM 


Instructions

CRUST

1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

CHEESECAKE FILLING 

1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream, buttermilk, vinegar, vanilla extract and red food color. Beat on low speed until well combined.
5. Pour the filling into the pan.
6. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
7. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for 1 hour and 45 minutes.
9. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
10. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.
11. Remove cheesecake from oven and chill.

WHIPPED CREAM 

1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream.
3. Whip until cream starts to thicken, then add powdered sugar.
4. Continue whipping until stiff peaks form, about 5-7 minutes.
5. Stir in the cream cheese icing.
6. Spread or pipe whipped cream on top of cheesecake. Keep cheesecake refrigerated until ready to serve.

Keywords: red velvet cheesecake recipe, red velvet cake recipe, red velvet recipe, best cheesecake recipe, red velvet cheesecake, best red velvet cake, homemade cheesecake