Description
Red velvet cheesecake whispers romance on Valentine’s Day, blending rich cocoa and creamy Philadelphia cream cheese into a luxurious dessert. Smooth layers of passion melt hearts, promising sweet moments shared between lovers.
Ingredients
Scale
Cake Ingredients:
- 24 ounces (680 grams) cream cheese, room temperature
- 3 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup buttermilk
Coloring and Flavoring Ingredients:
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
Crust and Topping Ingredients:
- 2 cups chocolate cookie crumbs
- 5 tablespoons butter, melted
- 4 ounces (113 grams) cream cheese, room temperature
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Craft the foundation by preheating the oven to 325F (163C). Coat a 9-inch springform pan with grease and line the bottom with parchment paper.
- Combine chocolate cookie crumbs with melted butter until uniformly mixed. Press the mixture compactly into the pan’s base.
- Bake the crust for 10 minutes, then set aside to cool completely.
- In a large mixing bowl, whip cream cheese, sugar, and cocoa powder until achieving a silky texture.
- Incorporate sour cream, buttermilk, vinegar, and vanilla extract, blending until thoroughly integrated.
- Introduce red food coloring, ensuring an even, vibrant hue throughout the mixture.
- Gently fold in eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
- Pour the batter over the cooled crust, smoothing the surface with a spatula.
- Encase the springform pan in aluminum foil and place within a larger baking dish.
- Create a water bath by adding hot water to the outer dish, approximately 1 inch deep.
- Bake for 1 hour, then turn off the oven, leaving the door slightly ajar, and let the cheesecake rest for an additional 30 minutes.
- Remove from the oven and allow to cool completely at room temperature.
- Refrigerate for a minimum of 6 hours or overnight to set.
- Prepare the cream cheese whipped topping by beating cream cheese, powdered sugar, and vanilla extract until smooth.
- Gradually add cold heavy whipping cream, beating until stiff peaks form.
- Carefully remove the cheesecake from the springform pan.
- Decorate the top by piping or spreading the cream cheese whipped cream.
- Embellish with chocolate shavings, heart-shaped sprinkles, or fresh berries for a romantic presentation.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Use full-fat cream cheese for the richest, most indulgent cheesecake experience.
- Avoid overmixing the batter to prevent air bubbles and a tough cheesecake texture.
- Create a perfect water bath by wrapping the pan tightly in aluminum foil to prevent water seepage.
- Customize the decoration with personalized toppings like edible rose petals or red sugar crystals for an extra romantic touch.
- Replace chocolate cookie crumbs with gluten-free graham crackers or almond flour.
- Make ahead and freeze the cheesecake for up to 2 weeks, maintaining its delicious flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 422 kcal
- Sugar: 29 g
- Sodium: 232 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 97 mg