Decadent Classic Red Velvet Cheesecake

Decadent Classic Red Velvet Cheesecake ingredients

• 1.5 cups Chocolate wafer cookies, crushed
• 2 tbsp Granulated sugar
• 6 tbsp Unsalted butter, melted
• 32 oz Cream cheese, full-fat, softened
• 1.5 cups Granulated sugar
• 2 tbsp All-purpose flour
• 1 tbsp Unsweetened cocoa powder
• 4 Large eggs
• 1 Egg yolk
• 0.5 cup Sour cream, full-fat
• 1.5 tsp Vanilla extract
• 2 tsp Red food coloring (gel)
• 4 oz Cream cheese, softened
• 2 tbsp Unsalted butter, softened
• 1 cup Powdered sugar
• 0.5 tsp Vanilla extract
• 1-2 tbsp Milk

How to make Decadent Classic Red Velvet Cheesecake

1. Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping its bottom and sides tightly with heavy-duty aluminum foil, ensuring no water can seep in when placed in a water bath.
2. For the crust, combine 1.5 cups crushed chocolate wafer cookies, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter in a medium bowl until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and reduce the oven temperature to 325°F (160°C).
3. In a large mixing bowl, using an electric mixer on medium speed, beat 32 ounces softened cream cheese until exceptionally smooth and creamy, which should take about 2-3 minutes. Make sure to scrape down the sides of the bowl to ensure even mixing.
4. Gradually add 1.5 cups granulated sugar to the cream cheese, continuing to beat on medium speed until the mixture is well combined and light, about 2 minutes. Stir in 2 tablespoons all-purpose flour and 1 tablespoon unsweetened cocoa powder until just incorporated.
5. Beat in 0.5 cup full-fat sour cream and 1.5 teaspoons vanilla extract. Then, add 2 teaspoons red gel food coloring and mix until the vibrant red color is evenly distributed throughout the batter.
6. Add 4 large eggs and 1 egg yolk, one at a time, beating on low speed after each addition only until just incorporated. Overmixing at this stage can introduce too much air, which may cause cracks in the baked cheesecake.
7. Carefully pour the finished cheesecake batter over the pre-baked crust in the springform pan. Place the springform pan into a larger roasting pan, then carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
8. Transfer the roasting pan to the preheated 325°F (160°C) oven. Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center jiggles only slightly when gently shaken.
9. Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour; this gradual cooling process helps prevent cracking.
10. Carefully remove the cheesecake from the water bath, unwrap the aluminum foil, and let it cool completely on a wire rack at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to achieve the best firm texture and flavor.
11. For the optional cream cheese topping, in a small bowl, beat 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth. Gradually add 1 cup powdered sugar and 0.5 teaspoon vanilla extract, beating until the mixture is creamy. Add 1-2 tablespoons milk as needed to reach a smooth, spreadable consistency.
12. Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Spread the cream cheese topping evenly over the top of the cheesecake. Slice the cheesecake with a hot, clean knife and serve cold.

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