Description
Indulgent Red Velvet Cheesecake merges classic Southern charm with creamy decadence, creating a dessert that whispers luxury. Bold cocoa undertones and velvety cream cheese layers promise pure bliss for dessert enthusiasts seeking an unforgettable sweet experience.
Ingredients
Scale
Cheesecake Base:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
Cake and Crust Components:
- 1 1/2 cups chocolate graham cracker crumbs (or chocolate cookie crumbs)
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces (227 grams) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Craft a chocolate-infused crust by pulverizing chocolate crumbs and melding them with melted butter. Press the mixture compactly into a springform pan’s base, then briefly toast in the oven until set and aromatic.
- Transform cream cheese into a silky foundation by whipping it with granulated sweetener until luxuriously smooth. Incorporate eggs individually, ensuring each integrates seamlessly before introducing vanilla, tangy sour cream, rich cocoa, and vibrant crimson food coloring.
- Create a velvety cake layer by whisking dry ingredients to eliminate potential lumps. In a separate vessel, cream butter and sugar until light and airy. Introduce eggs sequentially, then blend in vanilla, buttermilk, vinegar, and dramatic red pigment. Fold dry components gently to maintain delicate texture.
- Layer the dessert strategically: first, distribute red velvet batter across the prepared crust, allowing a brief initial baking to establish structure. Carefully cascade cheesecake mixture over the partially baked foundation, smoothing the surface with precision.
- Bake the assembled creation, monitoring for a subtle jiggle in the center—indicating perfect custard-like consistency. Allow gradual cooling at room temperature before refrigerating, enabling flavors to meld and texture to solidify.
- Whip cream cheese and butter into a cloud-like frosting, progressively integrating powdered sugar and vanilla until achieving a luxurious, spreadable consistency.
- Embellish the chilled masterpiece with frosting, applying generously or piping intricate designs. Optional garnishes like chocolate shavings or crumb sprinkles can elevate the visual appeal. Slice and savor the decadent creation.
Notes
- Prevent Cracking by Using Room Temperature Ingredients to ensure smooth, crack-free cheesecake texture and even mixing.
- Wrap Springform Pan with Aluminum Foil to protect against water seepage during the water bath baking method, preventing soggy crust.
- Customize for Gluten-Free Diets by substituting chocolate crumbs with gluten-free graham crackers or almond flour-based crust alternatives.
- Control Color Intensity by adjusting red food coloring amount, using natural alternatives like beetroot powder for a more subtle, health-conscious approach.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg