Decadent Red Velvet Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs
02 -
1/4 cup sugar
03 -
1/2 cup melted butter
→ Cheesecake Filling
04 -
24 oz cream cheese, softened to room temperature
05 -
1 cup sugar
06 -
3 large eggs
07 -
1 cup sour cream
08 -
2 tablespoons cocoa powder
09 -
1 teaspoon vanilla extract
10 -
1 oz red food coloring
→ Additional Mix-ins (Optional)
11 -
Chocolate chips for extra indulgence
# Instructions:
01 -
Preheat your oven to 325°F (165°C) and make sure the rack is in the middle position.
02 -
In a mixing bowl, combine graham cracker crumbs with sugar, then pour in the melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer.
03 -
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Take your time here to ensure there are no lumps.
04 -
Add eggs one at a time, mixing gently after each addition. Don't overmix - this can cause cracks later!
05 -
Gently fold in the sour cream, cocoa powder, vanilla extract, and red food coloring until you have a smooth, vibrant red batter.
06 -
Pour the red velvet mixture over your prepared crust and smooth the top with a spatula. Bake for about 1 hour, or until the edges are set but the center still has a slight jiggle.
07 -
Turn off the oven but leave the cheesecake inside with the door slightly ajar for another hour. This gradual cooling helps prevent cracks from forming.
08 -
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight, before removing from the pan and serving.
# Notes:
01 -
Bring all refrigerated ingredients to room temperature for a smoother, more even texture in your cheesecake.
02 -
To prevent cracks, avoid overmixing the batter and consider placing a pan of water on the rack below your cheesecake while baking.
03 -
This red velvet cheesecake combines the tangy flavor of cheesecake with the subtle cocoa notes of red velvet cake for a truly decadent dessert.