Easy Homemade Red Velvet Cheesecake
Hey there, cheesecake lovers! If you've ever had a slice of that delightful red velvet cheesecake from the Cheesecake Factory, you know it's like heaven on a plate. But what if I told you that you could whip up this decadent dessert in the comfort of your own kitchen? Yes, you heard me right. Today, I'm going to walk you through the steps of making a red velvet cheesecake that's so good it could give the Cheesecake Factory a run for its money. So, let's dive into this delicious adventure.
Ingredients
- 1 1/2 cups finely ground chocolate wafer cookies
- 4 tablespoons of melted butter
- 3 (8-ounce) packages of cream cheese, at room temperature
- 3 large eggs, lightly beaten
- 1 (8-ounce) carton sour cream
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 bottle (1 ounce) red food coloring
- 3 ounces cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- The first thing you'll want to do is gather all the ingredients mentioned above. Make sure you've got everything on hand before you start, and let's get cooking.
- Take your finely ground chocolate wafer cookies and mix them with the melted butter in a medium bowl. Once they're combined, press the moist crumbs into the bottom of a lightly greased 9-inch springform pan. Pop it in the refrigerator to firm up while you move on to the next steps. Preheat your oven to 375°F.
- In a large mixing bowl, combine the cream cheese, eggs, sour cream, granulated sugar, unsweetened cocoa powder, vanilla extract, and a pinch of salt. Beat this heavenly mixture until everything is well blended. Now, for that signature red velvet touch, add the red food coloring and mix until it's completely incorporated.
- Carefully pour your red velvet cheesecake filling into the chilled crust. It's time to bake! Pop it in the preheated 375°F oven and let it do its magic. You'll want to bake it until the edges are set, and the center is still slightly loose. This should take about 60 minutes, but here's the catch - it should puff up a bit and tremble when shaken. The important thing here is not to overbake it. Remember, it will settle and firm up as it cools.
- Once your red velvet cheesecake is done baking, allow it to cool on a wire rack until it reaches room temperature. After that, lightly cover it with plastic wrap and let it chill in the refrigerator for several hours or, even better, overnight.
- You're almost there! When it's time to serve your masterpiece, it's the perfect moment to prepare the cream cheese frosting. In a small bowl, beat together the cream cheese and butter until it's fluffy. Then, add in the powdered sugar and vanilla extract and keep on beating until it's silky smooth.
- With the sides of the pan removed, frost the top of your beautifully chilled cheesecake. It's almost time to dig in, but I promise, it's worth the wait. Pop it back in the refrigerator until you're ready to serve.
Notes
You might be tempted to devour the entire cheesecake in one go, but in case you have some self-control, here's how you can store it. Your red velvet cheesecake will happily hang out in the fridge for up to 5 days if you wrap it well in plastic. If you're looking for a longer storage solution and the convenience of defrosting, wrap individual slices in plastic and then aluminum foil, and freeze them for up to 3 months. Whenever you're ready for a slice of heaven, defrost it in the fridge and enjoy.
There you have it, folks! With this homemade red velvet cheesecake recipe, you'll have a dessert that could rival any restaurant's offering. The creaminess, the red velvet richness, and that oh-so-delicious cream cheese frosting – it's all there. So, why wait? Get baking and indulge in this divine treat that will have your taste buds dancing.