Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Indulge in Red Velvet Cheesecake Bliss Like Never Before - Featured Image

Indulge in Red Velvet Cheesecake Bliss Like Never Before

Learn how to make delicious Red Velvet Cheesecake Bliss. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs for a twist)
  • ⅓ cup unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or Greek yogurt as a healthier substitute)
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons red food coloring (liquid or gel works best)
  • 1 teaspoon white vinegar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup mini chocolate chips for extra indulgence

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly with butter or non-stick spray.
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons sugar until the mixture resembles wet sand. Press it firmly into the bottom of your springform pan to form an even crust. I like to use the bottom of a glass to press it down—works like a charm!
  3. Bake the crust for 8-10 minutes until it’s set and fragrant. Remove from oven and let it cool while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with ¾ cup sugar using an electric mixer on medium speed. Beat until smooth and fluffy, about 3-4 minutes. This step reminds me of standing on a wobbly chair watching my dad stir lentils—patience and steady hands are key!
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
  6. In a small bowl, whisk together the cocoa powder, red food coloring, vinegar, baking soda, and salt. Add this mixture to the cream cheese batter and gently fold until fully incorporated—be careful not to overmix to keep the batter light.
  7. If using, fold in mini chocolate chips for a little surprise in every bite.
  8. Pour the batter over the cooled crust and smooth the top with a spatula.
  9. Place the springform pan on a baking sheet to catch any drips and bake for 50-60 minutes. The edges should be set but the center will still jiggle slightly when you gently shake the pan—trust me, this is the sweet spot for creamy cheesecake.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This slow cooling prevents cracks, something I learned the hard way during a rushed baking session with my kids wanting dessert ASAP.
  11. After it’s cooled, refrigerate the cheesecake for at least 4 hours or overnight to let it fully set and develop those deep flavors.
  12. Run a knife along the edges before unlocking the springform to ensure a clean release.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Red Velvet Cheesecake Bliss, recipe, cooking, food