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a vivid deep-red cheesecake with a pale cream cheese topping, one slice cut to show the bright crimson interior, on a white cake stand in a wide horizontal shot, on an elegant table with soft napkins, warm natural light, shallow depth of field, landscape orientation

Red Velvet Cheesecake

With a full red velvet experience, enjoy a ruby-red cocoa cheesecake on a chocolate base crust, and topped with a lovely cream cheese icing.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 14 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Press the chocolate crumbs and butter into the pan and bake 8 minutes, then cool.
  3. Beat the cream cheese and sugar smooth, then mix in the sour cream, cocoa, food coloring, and vanilla.
  4. Add the eggs one at a time on low speed, then pour over the crust.
  5. Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Spread a thin layer of sweetened cream cheese frosting over the top before serving.

Notes

Gel food coloring gives the richest red without thinning the batter.