Irresistibly Rich Red Velvet Cheesecake for Any Celebration

This Red Velvet Cheesecake is a stunning dessert that combines rich flavors and textures, perfect for any celebration.

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Prep Time 30

Cook Time 1 15

Chilling Time 1

Total Time 2 45

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

2 cups Graham Cracker Crumbs Substitute with digestive biscuits for a different flavor.
1/4 cup Sugar Consider coconut sugar for a less refined option.
1/2 cup Butter, melted Use unsalted butter for better control of saltiness.

For the Cheesecake Filling

3 packages (8 oz each) Cream Cheese For dairy-free, use vegan cream cheese or silken tofu.
4 large Eggs Egg substitutes like flaxseed meal may be used, though texture may vary.
3 tablespoons Unsweetened Cocoa Powder Dark cocoa can enhance richness.
1 cup Sour Cream Greek yogurt can serve as a substitute.
1/2 cup Whole Buttermilk Replace with a mixture of milk and vinegar for DIY buttermilk.
2 teaspoons Vanilla Extract Use high-quality extract for best results.
1 teaspoon White Vinegar Lemon juice can be a viable alternative.
2 bottles (1 oz each) Red Food Coloring Natural options include beet juice; may slightly change flavor.

For the Frosting

3 oz Cream Cheese, softened Consider using whipped cream cheese for a lighter frosting.
1/4 cup Butter, softened Unsalted butter is recommended for better flavor control.
2 cups Powdered Sugar For lower-sugar alternative, use a sugar substitute.

Equipment

9-inch springform pan
mixing bowls
electric mixer
spatula

Method

Bake the Cheesecake

Preheat your oven to 325°F (163°C) and gather all your ingredients to reach room temperature.
In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press into a 9-inch springform pan.
In a large bowl, beat together cream cheese and 1 1/2 cups of sugar until creamy and smooth. Add eggs one at a time, then blend in cocoa powder, sour cream, buttermilk, vanilla extract, white vinegar, and red food coloring.
Pour the filling over the prepared crust and bake for approximately 1 hour and 15 minutes. Turn off the oven and let the cheesecake cool inside.
Prepare the frosting by beating together 3 oz of softened cream cheese, 1/4 cup of softened butter, and 2 cups of powdered sugar until smooth.
Once the cheesecake is cooled, frost with the cream cheese frosting and chill for at least an hour before serving.
Cut into 12 pieces and serve with fresh berries or chocolate sauce.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Avoid overmixing to prevent cracks. Store in an airtight container for up to a week.

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