Description
This Valentine’s Day Red Velvet Cheesecake is a luscious dessert combining a rich cream cheese filling with a vibrant red hue and a chocolate cookie crust. Topped with whipped cream and optional fresh berries or heart-shaped sprinkles, it’s perfect for a romantic celebration or any special occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- Fresh berries or heart-shaped sprinkles (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a small bowl, combine chocolate cookie crumbs and melted butter until fully mixed. Press the crumb mixture firmly into the bottom of the pan to form an even crust. Bake for 8 minutes, then set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and cocoa powder, beating until fully combined. Mix in sour cream, buttermilk, eggs, vanilla extract, and red food coloring. Beat until the mixture is smooth and evenly colored, scraping down the bowl sides as needed. Pour the cheesecake filling over the cooled crust.
- Bake in a water bath: Place the springform pan into a larger roasting pan. Add about 1 inch of hot water to the outer pan to create a water bath. Bake for 60 to 70 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the oven and water bath. Chill it in the refrigerator for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the topping and serve: Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with fresh berries or festive heart-shaped sprinkles if desired. Slice with a knife warmed under hot water for clean cuts.
Notes
- To make slicing easier, run a knife under hot water and wipe clean between each cut.
- The cheesecake can be made up to 2 days in advance and stored in the refrigerator.
