Description
This decadent Red Velvet Cheesecake features a rich chocolate cookie crust, a creamy red velvet cheesecake filling, and a smooth cream cheese frosting. Baked in a water bath for the perfect texture and chilled to set, this dessert is ideal for any special occasion or holiday treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate sandwich cookie crumbs (e.g., Oreos)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red gel food coloring
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan, then wrap the bottom with aluminum foil to prevent water from seeping in during the water bath baking.
- Make the Crust: In a mixing bowl, combine chocolate sandwich cookie crumbs with melted unsalted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from oven and let it cool.
- Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add sour cream and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Add Flavor and Color: Stir in the unsweetened cocoa powder and red gel food coloring until the batter is evenly combined and vibrant in color. Pour this batter carefully over the cooled crust in the springform pan.
- Bake in a Water Bath: Place the springform pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes. After baking, turn off the oven and leave the cheesecake inside to cool for 1 hour before removing.
- Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 6 hours to fully set and develop the flavors.
- Prepare the Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing continuously. Stir in vanilla extract and blend until the frosting is light and fluffy.
- Assemble and Serve: Carefully remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top of the chilled cheesecake. Garnish as desired, then slice and serve chilled.
Notes
- Using a water bath helps prevent cracks and ensures a creamy texture.
- Make sure all dairy ingredients are at room temperature for smooth mixing.
- Red gel food coloring provides vibrant color without altering the batter’s consistency.
- Allowing the cheesecake to chill for at least 6 hours is crucial for proper setting.
- You can garnish with chocolate shavings or fresh berries for added elegance.
