Decadent, Creamy, and Perfect for Celebrations

Red velvet and cheesecake meet in this luxurious dessert that’s perfect for special occasions, holiday celebrations, or anytime you want to impress your guests. This Ultimate Red Velvet Cheesecake combines a rich red velvet cake base with a smooth, creamy cheesecake layer. The result is a visually stunning dessert with a balanced flavor profile: the subtle chocolate of red velvet and the tangy richness of cream cheese.

Whether you’re a seasoned baker or just looking to try something new, this recipe provides a step-by-step guide to create a cheesecake that is as gorgeous as it is delicious.

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Ingredients

• Crust:
  • 1 ½ cups graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
• Cheesecake Filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 2 oz red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp salt
• Optional Toppings:
  • Whipped cream
  • Fresh berries (strawberries, raspberries, blueberries)
  • White chocolate shavings

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Instructions

1. Prepare the Crust

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture evenly into the bottom of the pan to form a firm crust. Bake for 8–10 minutes, then allow to cool slightly.

2. Make the Cheesecake Filling

In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well until fully incorporated.

3. Add Eggs

Add eggs one at a time, mixing on low speed after each addition to prevent overbeating.

4. Incorporate Flavor and Color

Mix in cocoa powder, red food coloring, vinegar, and salt until smooth. The batter should have a rich red hue with a velvety texture.

5. Assemble and Bake

Pour cheesecake batter over the prepared crust and smooth the top with a spatula. Bake in preheated oven for 60 minutes, or until edges are set and the center slightly jiggles when nudged.

6. Cool Gradually

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to minimize cracking.

7. Chill

Remove from oven, cover, and refrigerate at least 4 hours or overnight to set completely.

8. Serve

Remove cheesecake from springform pan using parchment overhang. Garnish with whipped cream, berries, or chocolate shavings before slicing.

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Tips for Success

• Use Room Temperature Ingredients: Cream cheese and eggs at room temp help create a smooth batter.
• Avoid Overmixing: Overbeating eggs or cream cheese can lead to cracks.
• Red Food Coloring: Gel-based coloring gives a deeper hue without affecting batter consistency.
• Prevent Cracks: Baking in a water bath is optional but helps maintain a smooth top.

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Creative Serving Ideas

• Cut into mini cheesecake slices for parties or gifts.
• Layer with fresh berries and whipped cream for a festive presentation.
• Drizzle melted white chocolate on top for a luxurious touch.
• Pair with coffee or dessert wine for a sophisticated pairing.

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Troubleshooting

• Cheesecake cracks: Could be due to overbaking or rapid temperature changes. Let it cool gradually.
• Sinking center: Underbaking can cause a soft center; bake until edges are firm.
• Texture too dense: Ensure cream cheese is fully softened before mixing and do not overmix.

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Storage & Freezing

• Store in airtight container in the refrigerator for up to 5 days.
• Freeze for up to 2 months. Wrap tightly in plastic and aluminum foil. Thaw in the refrigerator before serving.

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