Red Velvet Cheesecake Recipe
Red Velvet Cheesecake is a rich and silky cream cheese frosted cheesecake baked in a buttery Oreo crust. It’s the perfect Valentine’s day dessert!
Looking for other awesome ways to enjoy red velvet? Make these Cheesecake Stuffed Cookies, Red Velvet Creme Brulee, and Red Velvet Hot Chocolate!
Red Velvet Cheesecake
Red Velvet Cheesecake is the queen of all Valentine’s Day desserts! It has that beautiful, dramatic red color guaranteed to steal the show. Every bite is creamy and indulgent. It’s hard not to fall in love with this amazing treat!
However, it’s not just for Valentine’s Day. You can bake this stunning dessert for any occasion. It’s great for birthdays, dinner parties, or even as a thoughtful gift!
What flavor is red velvet?
Its hallmark flavor is sweet and tangy, with a hint of chocolate from the cocoa that other recipes add. For this recipe, we’re using sour cream to create that flavor profile. That gorgeous red color is achieved with food dye, but in the past, bakers actually used beets to color the filling.
How do you make homemade Red Velvet Cheesecake?
- Make the Oreo crust: First, crush the cookies, mix with melted butter, and press tightly into a pan (use springform). Chill for a minimum of 20 mins. to set.
- Prep the filling. Beat the room-temp cheese until fluffy. Then, beat in a little of the sugar at a time, until both are combined well and the mixture turns creamy. Beat in the eggs one at a time. Whisk in the cornstarch-flour mix, followed by the extract. Finally, beat in the sour cream.
- Color the batter. Next, stir in a bit of red gel color at a time, until you get the shade you want. Pour the batter carefully into your pan.
- Bake. Place in a water bath. Bake at a 325F oven for about an hour and 15 mins, or until set. Cool for at least an hour.
- Frost. Beat the butter and cheese together. Once smooth, add the vanilla and powdered sugar. Beat until the frosting is smooth. Pipe or spread onto the baked cheesecake. Keep in the fridge until ready to serve.
Recipe Variations:
- Use other crust flavors: Instead of Oreos, use crushed Grahams or ginger snaps for a hint of spice.
- Chocolate swirls: Melt some dark or white chocolate and swirl into the batter before baking.
- Other toppings: Aside from cream cheese frosting, you can also top it with fresh berries or fruit sauces like blueberry, cranberry, raspberry, or strawberry. It’s really good with chocolate or caramel sauce! For a lighter frosting, try some whipped cream.
Can you make this cheesecake gluten-free?
Yes! Simply sub the Oreos with almond meal, a combo of nuts and oats, or gluten-free crackers. Use regular flour for the filling as well.
What cream cheese is best for cheesecake?
Whatever you do, don’t use the spreadable kind! It won’t bake or firm up properly for a dessert like this. Use full-fat, block-style cream cheese.
Can you make red velvet cheesecake no-bake?
Sure! Skip the eggs. Bloom some gelatin, and mix it into the batter. Chill for at least 6 hours, and ideally, overnight.
How do you make it in the instant pot?
- Assemble the recipe the cover the springform tightly with foil to prevent overflowing.
- Next, place on a trivet. Pour 1.5 cups of water onto the bottom of the pot.
- Set the IP on High for 30 mins, and release the pressure naturally.
- Cool for a few hours before frosting.
For more details on how to make cheesecake in the IP, check out this recipe!
Can you freeze red velvet cheesecake?
Yes! What I do is I slice it into single portions, then wrap each one tightly in cling wrap and foil so everyone can just defrost what they want to eat. You can also wrap the entire dessert the same way if you want to freeze it whole. This will keep for at least 4 months frozen.
How do you make red velvet cheesecake from Cheesecake Factory?
If you’re as obsessed with one of CF’s most popular dessert, try this copycat of their Red Velvet Cake Cheesecake! Tastes just like the original!
How to bake a cheesecake?
For perfect, crack-free results, bake it on low at 325F. Use a water bath to make sure it cooks evenly and to prevent surface cracks.
How to thaw a frozen cheesecake?
Slow-thaw in the refrigerator overnight to enjoy the following day. You can also defrost it at room temp, but prevent it from getting soggy with condensation by thawing uncovered.
More Valentine’s Day Recipes:
- Best Strawberry Poke Cake
- Pink White Chocolate Fudge
- White Chocolate Raspberry Truffles
- Raspberry Jam Cakes
- Strawberry Lava Cakes with Strawberry Curd
Recipe Tips:
- Use room-temp ingredients so everything incorporates together easily. This also helps you avoid overmixing the filling.
- Also, check out my Top 10 Best Valentine Day desserts.
- If you can, use gel food color instead of liquid. The color is more vibrant, and you don’t need a lot of it.
- I highly recommend using full fat for both the cheese and sour cream for the creamiest, most luscious results.
Red Velvet Cheesecake
Ingredients
Cheesecake crust:
- 2 cups Oreo crumbs
- 6 tablespoons unsalted butter melted
Cheesecake filling:
- 4 packages 8 ounces each full-fat cream cheese room temperature
- 2 cups white granulated sugar
- 4 large eggs room temperature
- 8 ounces full fat sour cream room temperature
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- Red food coloring
Frosting:
- 3 ounces cream cheese
- 1/4 cup unsalted butter room temperature
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Mint sprigs for garnish optional
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
Cheesecake crust:
- Cover outside of pan with foil, bottom, and sides.
- Mix Oreo crumbs with melted butter until well combined.
- Press the mixture into a 9-inch lightly buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
- Refrigerate for at least 20 minutes.
Cheesecake Filling:
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or in a large bowl using a hand mixer beat the cream cheese until light and fluffy on medium-low speed.
- Add the sugar a little at a time and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl from time to time.
- Add the eggs one at a time and beat after each addition until well combined.
- Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.
- Add vanilla extract. Add the sour cream and beat, stopping to scrape the sides and bottom of the bowl.
- Add red gel food coloring and stir until you get the color you need.
- Pour cheesecake batter into the prepared springform pan.
Bake:
- Place cheesecake pan in a deep baking sheet and pour hot water up to the middle of the cheesecake pan.
- Bake in the preheated oven in a water bath for one hour and 15 minutes or until the center is firm.
- Try not to open the door of the oven. After 6 -minutes have passed, check on the cheesecake if it's done. A small area in the center should wobble just slightly and the edges should be puffed and lightly golden.
- Turn the oven off and prop the oven door open and leave the cheesecake to cool in the oven for one hour.
Frosting:
- Beat the cream cheese and butter at medium speed with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla, and beat until smooth.
- Spread frosting evenly on top of the cheesecake.
- Garnish, with red velvet crumbs from a cupcake or a muffin if you have some on hand and some mint leaves.
- Keep refrigerated until ready to serve.
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