Description
A delicious and visually stunning Red Velvet Cheesecake that combines the rich flavors of red velvet cake with creamy cheesecake.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of sugar and continue to beat until creamy.
- Add the vanilla extract, eggs (one at a time), and sour cream, mixing well after each addition.
- In a small bowl, mix the cocoa powder, red food coloring, vinegar, and baking soda to create a smooth paste. Add this mixture to the cream cheese batter and mix until fully incorporated and the color is uniform.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- For a richer flavor, consider adding a layer of chocolate ganache on top before serving.
- You can substitute the sour cream with Greek yogurt for a tangier taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg