A rich and creamy red velvet cheesecake with a graham cracker crust.
Ingredients
For the graham cracker crust
- 2cupsgraham cracker crumbs
- 1/4cupsugar
- 1/2cupmelted butter
For the cheesecake filling
- 24ozcream cheese, softened
- 1cupsugar
- 3pieceeggs
- 1cupsour cream
- 2tbspcocoa powder
- 1tspvanilla extract
- 1ozred food coloring
How to make Red Velvet Cheesecake
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Blend in sour cream, cocoa powder, vanilla, and food coloring.
Pour mixture over crust and bake for 1 hour.
Turn off oven and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours before serving.
Tips & Tricks
Ensure cream cheese is softened for a smoother filling.
Use a water bath during baking to prevent cracks in the cheesecake.
FAQS
How do I store leftover red velvet cheesecake?
To store leftover red velvet cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 5 days. For longer storage, you can freeze slices in an airtight container for up to 3 months.
Can I make red velvet cheesecake gluten-free?
Yes, you can make red velvet cheesecake gluten-free by using gluten-free graham cracker crumbs for the crust. Additionally, ensure that all other ingredients, such as the cream cheese and sour cream, are gluten-free.
What can I substitute for sour cream in red velvet cheesecake?
If you don't have sour cream on hand, you can substitute it with Greek yogurt or buttermilk. Both options will provide a similar tangy flavor and creamy texture to your red velvet cheesecake.
What flavors pair well with red velvet cheesecake?
Red velvet cheesecake pairs beautifully with flavors like chocolate, vanilla, and cream cheese frosting. You can also serve it with fresh berries or a drizzle of chocolate sauce for an extra touch of sweetness.
How long should I let red velvet cheesecake cool before serving?
After baking, let the red velvet cheesecake cool in the oven for 1 hour with the oven turned off. Then, refrigerate it for at least 4 hours before serving to ensure it sets properly and achieves the best flavor and texture.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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