Description
This indulgent Red Velvet Cheesecake combines the richness of creamy cheesecake with the vibrant color and slight cocoa flavor of red velvet. With a buttery chocolate cookie crust and a silky smooth topping, it’s a show-stopping dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups white sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 (1 ounce) bottles red food coloring
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 325°F (165°C).
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. Set aside.
- In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, buttermilk, vanilla extract, and white vinegar.
- Add the red food coloring and flour. Mix until smooth and well combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, leave the cheesecake inside for 1 hour, then remove from the oven and allow to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a firmer texture, you can bake the cheesecake for a few more minutes, but be careful not to overbake.
- You can top this cheesecake with whipped cream, fresh berries, or even a drizzle of chocolate or caramel sauce for extra indulgence.
- Make sure the cheesecake is completely cooled before refrigerating to avoid cracks on the surface.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes