Description
A delicious and visually stunning Red Velvet Cheesecake that combines the rich flavors of red velvet cake with creamy cheesecake.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 (8-ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the sour cream, flour, cocoa powder, red food coloring, vinegar, and baking soda until smooth.
- Gradually add the sour cream mixture to the cream cheese mixture, blending until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, consider adding a layer of chocolate ganache on top before serving.
- You can also 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: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg