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Red Velvet Cheesecake Recipe

4.6 from 135 reviews

This decadent Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the deep, chocolaty flavor and vibrant color of red velvet cake. Perfect for special occasions or whenever you crave a luxurious dessert, this cheesecake offers a delicious twist on two beloved classics.

Ingredients

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Cheesecake Batter

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring

Instructions

  1. Prepare the batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue to beat until fully incorporated and fluffy. Mix in the cocoa powder and red food coloring until evenly combined. Add the eggs one at a time, mixing well after each addition to create a smooth, velvety batter.
  2. Bake the cheesecake: Preheat your oven to 325°F (163°C). Pour the batter into a prepared 9-inch springform pan. Bake in the preheated oven for approximately 50-60 minutes, or until the edges are set and the center slightly jiggles but does not look liquid. Avoid overbaking to ensure a creamy texture.
  3. Cool and chill: Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set completely and develop the best flavor.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Red food coloring gives this cheesecake its classic red velvet color; you can use gel or liquid.
  • Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
  • Cover the cheesecake loosely with foil during baking to prevent browning if desired.
  • Allow the cheesecake to chill thoroughly before slicing to ensure clean cuts.

Keywords: red velvet cheesecake, cheesecake recipe, dessert, red velvet dessert, creamy cheesecake