Red Velvet Cheesecake Recipe

ByClara Bennett
Jump to Recipe

Introduction

This Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the deep flavor and vibrant color of red velvet. With a chocolatey Oreo crust and a smooth, tangy topping, it’s a stunning dessert perfect for special occasions or when you want to impress your guests.

The image shows a slice of a three-layer dessert on a white plate. The bottom layer is a dark, crumbly crust that looks like crushed cookies. The middle layer is thick and bright red with a smooth, creamy texture. The top layer is white and fluffy, appearing soft and whipped, with small ridges on the surface. A small piece of the dessert with all three layers is on a fork lying beside the slice. The plate rests on a red cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 24 Oreos (2 cups | 268g Oreo crumbs)
  • 4 tbsp (56g) butter, melted
  • 24 oz cream cheese, room temperature (three 8 oz packages)
  • 1 cup (207g) sugar
  • 3 tbsp (21g) cocoa powder
  • 1 cup (230g) sour cream
  • 1/4 cup (60ml) buttermilk
  • 4 large eggs
  • 2 tsp white vinegar
  • 2 tsp vanilla extract
  • 2 oz red food coloring
  • 4 oz cream cheese, room temperature (for topping)
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • ½ tsp vanilla extract (for topping)

Instructions

  1. Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
  2. Step 2: In a small bowl, combine Oreo crumbs and melted butter. Press the mixture firmly onto the bottom and up the sides of the springform pan to form the crust.
  3. Step 3: Bake the crust for 10 minutes, then remove and let it cool. Cover the outside of the pan with aluminum foil to protect from water during the water bath and set aside.
  4. Step 4: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and combined, scraping down the sides as needed.
  5. Step 5: Add sour cream and buttermilk to the mixture and mix on low until fully incorporated.
  6. Step 6: Add eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure even mixing.
  7. Step 7: Mix in vinegar, vanilla extract, and red food coloring until the batter is evenly colored.
  8. Step 8: Pour the cheesecake batter into the prepared crust.
  9. Step 9: Place the springform pan inside a larger pan. Add warm water to the larger pan until it reaches halfway up the sides of the springform pan, avoiding water entering the top.
  10. Step 10: Bake for 1 hour 45 minutes until the center is set but still slightly jiggly.
  11. Step 11: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to finish cooking gently.
  12. Step 12: Crack the oven door open and let the cheesecake cool for another 20–30 minutes to prevent cracking.
  13. Step 13: Remove the cheesecake from the oven and water bath. Refrigerate for 5–6 hours or overnight until firm.
  14. Step 14: To make the topping, beat 4 oz cream cheese in a large bowl until smooth and set aside.
  15. Step 15: In another bowl, whip cold heavy cream, powdered sugar, and vanilla extract at high speed until stiff peaks form.
  16. Step 16: Fold the whipped cream gently into the cream cheese mixture in two parts until well combined.
  17. Step 17: Spread the whipped topping evenly over the chilled cheesecake.
  18. Step 18: Refrigerate until ready to serve.

Tips & Variations

  • Use room temperature cream cheese and eggs for a smoother batter without lumps.
  • Press the crust firmly and evenly to prevent gaps or a crumbly crust.
  • Red food coloring intensity can be adjusted to your preference for deeper color.
  • For extra flavor, add a teaspoon of instant coffee granules to the batter to enhance the cocoa taste.
  • Ensure slow cooling to minimize cracking on the cheesecake surface.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake without the whipped topping, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge before serving and add fresh whipped topping if desired.

How to Serve

A slice of cake with three layers sits on a white plate. The bottom layer is a dark, crumbly crust, almost black in color. The middle layer is thick and has a smooth, creamy texture in a bright red color. The top layer is a thick white cream with soft, wavy peaks. The plate is placed on a red cloth on a white marbled surface. In the background, there is a blurred view of another cake and a slice of cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is recommended because it makes removing the cheesecake easier without damaging its shape. If using a regular pan, line it well with parchment and consider serving directly from the pan.

Why do I need to use a water bath?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining a moist heat environment around the pan. It slows cooking and reduces temperature fluctuations.

Print

Red Velvet Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

This Red Velvet Cheesecake is a decadent dessert combining the rich, creamy texture of classic cheesecake with the vibrant color and subtle cocoa flavor of red velvet. Featuring an Oreo crust and topped with a fluffy cream cheese whipped topping, it’s perfect for special occasions or indulgent treats.

  • Author: Clara
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 7 hours 25 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Crust

  • 24 Oreos (2 cups | 268g Oreo crumbs)
  • 4 tbsp (56g) butter, melted

Filling

  • 24 oz cream cheese, room temperature (three 8 oz packages)
  • 1 cup (207g) sugar
  • 3 tbsp (21g) cocoa powder
  • 1 cup (230g) sour cream
  • 1/4 cup (60ml) buttermilk
  • 4 large eggs
  • 2 tsp white vinegar
  • 2 tsp vanilla extract
  • 2 oz red food coloring

Topping

  • 4 oz cream cheese, room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides for easy removal. In a small bowl, combine Oreo crumbs and melted butter until well mixed, then press this mixture firmly into the bottom and up the sides of the pan to form the crust.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove from oven and set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath baking process.
  3. Prepare for Water Bath: Set aside the wrapped springform pan. This step is crucial to prevent water from seeping into the cheesecake batter during baking.
  4. Make the Filling: Reduce your oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth and well combined to avoid adding too much air. Scrape down the bowl sides as needed.
  5. Add Dairy Ingredients: Mix in the sour cream and buttermilk on low speed until thoroughly combined.
  6. Add Eggs: Incorporate eggs one at a time, mixing slowly after each addition to maintain a smooth, lump-free batter. Scrape the bowl sides as needed to ensure everything is fully combined.
  7. Flavoring and Color: Mix in the white vinegar, vanilla extract, and red food coloring until the batter is uniformly vibrant red.
  8. Pour Batter: Pour the cheesecake batter into the prepared crust, spreading evenly.
  9. Prepare Water Bath and Bake: Place the springform pan inside a larger roasting pan. Pour warm water into the outer pan until it reaches about halfway the sides of the springform pan, but not above the foil. Bake in oven for 1 hour 45 minutes until the center is set but still slightly jiggly.
  10. Initial Cooling in Oven: Turn off the oven and close the door, letting the cheesecake continue to cook gently for 30 minutes.
  11. Slow Cooling with Door Ajar: Crack the oven door open slightly and let the cheesecake cool further for 20–30 minutes to prevent cracking.
  12. Refrigerate: Remove the cheesecake from the water bath and foil, then refrigerate for 5–6 hours or overnight until firm.
  13. Prepare Topping: Remove the chilled cheesecake from the springform pan and place on a serving plate. Beat 4 oz cream cheese until smooth. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese in two additions until combined.
  14. Apply Topping: Spread the whipped cream mixture evenly over the top of the cheesecake.
  15. Final Chill: Refrigerate the cheesecake after topping until ready to serve.

Notes

  • Using low mixing speeds during batter preparation minimizes air bubbles for a smoother cheesecake surface.
  • Wrapping the springform pan in aluminum foil is essential to prevent water from seeping in during the water bath bake.
  • Slow cooling inside the oven helps prevent cracks on the cheesecake surface.
  • Allow the cheesecake to chill overnight for the best texture and flavor.
  • Use room temperature cream cheese and eggs for a smoother batter.

Keywords: Red velvet cheesecake, chocolate cheesecake, Oreo crust cheesecake, cream cheese dessert, red food coloring cheesecake

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆