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Decadent Red Velvet Cheesecake Recipe (Easy From Scratch)

A perfect slice of red velvet cheesecake showing layers of deep red cake and creamy filling, topped with red crumbs.
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Make a showstopping Red Velvet Cheesecake that combines rich red velvet flavor with a creamy, smooth cheesecake filling. This recipe is perfect for holidays and special celebrations.

Ingredients

  • For the Crust: 1 1/2 cups crushed chocolate sandwich cookies (like Oreos), 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon vanilla extract, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon white vinegar, 1 teaspoon red food coloring (gel preferred), 1 tablespoon unsweetened cocoa powder
  • For Topping (Optional): 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Make the crust: In a medium bowl, mix the crushed cookies, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Boil water to use for the water bath later.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and flour with an electric mixer until smooth. Scrape down the sides.
  5. Add wet ingredients: Beat in the vanilla extract and sour cream until just combined. Mix in the vegetable oil slowly.
  6. Incorporate color and flavor: In a separate small bowl, whisk together the eggs, vinegar, red food coloring, and cocoa powder until the color is uniform. Add this mixture to the cream cheese mixture and beat on low speed until just blended. Do not overmix.
  7. Pour and bake: Pour the red velvet cheesecake batter over the cooled crust. Place the roasting pan on the oven rack. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake: Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Cool: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Chill: Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or preferably overnight.
  11. Make the topping (optional): Before serving, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe onto the chilled cheesecake.

Notes

  • For a richer flavor, substitute the vegetable oil with melted unsalted butter in the filling.
  • If you want an Oreo Crust Cheesecake, use 1 1/2 cups of crushed Oreos for the crust mixture.
  • To achieve a smooth texture, make sure your cream cheese is fully softened to room temperature before mixing.

Nutrition

Find it online: https://cookingbyfelix.com/red-velvet-cheesecake-easy-from-scratch-recipe/