Description

This Red Velvet Cheesecake combines the classic velvety texture and rich flavor of red velvet cake with the creamy indulgence of cheesecake. Featuring a crunchy graham cracker crust, a smooth red velvet-flavored cream cheese filling, and a luscious cream cheese topping, this dessert is perfect for special occasions or anytime you want a decadent treat.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 tablespoon red food coloring
1 teaspoon vinegar

For the Cream Cheese Topping:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Whipped cream (optional, for garnish)

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Instructions

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust base.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar while continuing to beat. Incorporate the eggs one at a time, mixing well after each addition. Add vanilla extract, cocoa powder, red food coloring, and vinegar, then blend until the mixture is uniform in color and texture.
Assemble and Bake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Place the springform pan in a preheated oven at 325°F (163°C) and bake for approximately 1 hour until the edges are set but the center slightly jiggles when moved. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Prepare the Cream Cheese Topping: While the cheesecake cools, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Top the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, spread the cream cheese topping evenly over the cheesecake surface. Refrigerate for at least 4 hours or overnight to set completely.
Serve: Garnish with whipped cream if desired before slicing and serving. Enjoy your decadent Red Velvet Cheesecake!

Notes

For best results, use room temperature ingredients to ensure a smooth batter.
You can substitute the graham cracker crumbs with digestive biscuits if desired.
To avoid cracks, do not overmix the batter and avoid opening the oven door during baking.
Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
Refrigeration enhances the texture and flavor by allowing the cheesecake to fully set.