Description
Celebrate Valentine’s Day with this luscious Red Velvet Cheesecake featuring a rich chocolate cookie crust, creamy red velvet cheesecake filling, and a delicate whipped cream topping. Perfectly baked in a water bath for a smooth and moist texture, this festive dessert is sure to impress and delight.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- Fresh berries or heart-shaped sprinkles (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a small bowl, combine chocolate cookie crumbs and melted butter thoroughly. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8 minutes, then remove and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese using a mixer until smooth and creamy. Add granulated sugar and cocoa powder, beating until well combined. Add sour cream, buttermilk, eggs, vanilla extract, and red food coloring. Continue beating until the mixture is smooth and evenly colored, scraping down the sides of the bowl as needed. Pour the batter over the cooled crust in the springform pan.
- Bake in a water bath: Place the springform pan inside a larger roasting pan. Carefully pour about 1 inch of hot water into the outer pan to create a water bath to ensure gentle, even baking. Bake at 325°F for 60–70 minutes, or until the center is mostly set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce risk of cracking. Remove the cheesecake and water bath, then refrigerate the cake for at least 4 hours or preferably overnight to fully set and chill.
- Prepare the topping: Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream evenly over the chilled cheesecake. Garnish with fresh berries or heart-shaped sprinkles if desired.
Notes
- For clean slicing, warm a knife under hot water, wipe dry, and slice carefully between each piece.
- The cheesecake may be made up to 2 days in advance and stored in the refrigerator, covered tightly.
- Use full-fat cream cheese and dairy for the best texture and taste.
- Red food coloring can be adjusted to your preferred shade of red or replaced with natural alternatives.
