Description
Indulgent red velvet cheesecake delivers a luxurious fusion of rich cream cheese and classic Southern dessert charm. Silky layers and velvety texture promise a heavenly experience that will delight your senses with each exquisite bite.
Ingredients
Scale
Primary Ingredients:
- 3 packages (8 ounces/226 grams) cream cheese, softened
- 1 1/4 cups sugar
- 3 large eggs, room temperature, lightly beaten
Crust Ingredients:
- 2 cups cream-filled chocolate cookies, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
Supporting Ingredients:
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons baking cocoa
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Frosting Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Craft the foundation by pulverizing chocolate cookies into fine crumbs, then blend seamlessly with melted butter and sugar to create a cohesive base.
- Press the crumbly mixture firmly into a greased springform pan, forming an even layer that will support the decadent cheesecake filling.
- Toast the crust in a preheated oven until slightly golden, allowing the butter to set and create a crisp foundation.
- Whip cream cheese and sugar into a velvety smooth consistency, ensuring no lumps remain in the mixture.
- Incorporate tangy sour cream, rich buttermilk, deep cocoa powder, and fragrant vanilla extract, blending until the mixture achieves a uniform texture.
- Gently fold in lightly beaten eggs, maintaining a delicate touch to prevent potential cracking during baking.
- Introduce vibrant red food coloring, stirring carefully to distribute an even, luxurious crimson hue throughout the filling.
- Pour the crimson batter over the prepared crust, spreading with precision to create a flawless surface.
- Bake the cheesecake in a moderate oven, watching for the subtle jiggle that indicates perfect custard-like consistency.
- Allow the cheesecake to rest inside the cooling oven, creating a gradual temperature transition that minimizes potential surface cracks.
- Refrigerate the cooled cheesecake for several hours, enabling the filling to set into a luscious, creamy texture.
- Whip cream cheese and butter into a silky frosting, gradually incorporating powdered sugar and vanilla for a light, spreadable topping.
- Carefully unmold the chilled cheesecake and lavish the top with the creamy frosting, creating a smooth, elegant finish.
- Optional: Embellish with delicate chocolate shavings or a drizzle of rich chocolate syrup for an extra touch of decadence.
Notes
- Wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish filled with hot water to create even, gentle heat distribution during baking.
- Let cream cheese sit at room temperature for about 30-45 minutes before mixing to ensure smooth, lump-free consistency and easier blending.
- Adjust the amount of red food coloring to achieve your desired deep or light red velvet shade, keeping in mind that natural food colorings might produce a softer tone.
- Substitute chocolate cookies with gluten-free graham crackers or almond flour-based cookie crumbs to accommodate dietary restrictions without compromising texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg