Description
A foolproof, make-ahead red velvet cheesecake featuring a graham cracker crust, a tender cocoa-red velvet base layer, and a rich, creamy cream cheese filling. Baked in a water bath for a smooth, crack-free texture.
Ingredients
Scale
- 1 ½ cups finely crushed graham crackers
- 2 tablespoons packed brown sugar
- ½ cup unsalted butter, melted
- 32 ounces (about 900g) full-fat block cream cheese, softened
- 1 ½ cups granulated sugar
- 1 cup full-fat sour cream
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1–2 teaspoons red gel food coloring
- ½ teaspoon white vinegar
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- In a small bowl, whisk together 2 tablespoons flour, 2 tablespoons cocoa powder, baking soda, and vinegar.
- Reserve a small portion of the cream cheese filling batter. Mix this portion with the red food coloring and the cocoa mixture. Spread this thin red layer over the chilled crust.
- Bake the red velvet layer for 10 minutes. Remove from oven and set aside.
- In a stand mixer, beat the 32 ounces of cream cheese on medium-low until smooth. Add granulated sugar and beat until combined.
- Add sour cream and vanilla extract; mix until smooth.
- Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
- Fold in the remaining 2 tablespoons of flour.
- Pour the cheesecake batter over the partially baked red velvet layer.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake at 325°F (165°C) for 60-70 minutes, until edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from oven, run a knife around the edge, and cool completely on a wire rack.
- Refrigerate for at least 8 hours, preferably 24 hours, before serving.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Use a water bath to prevent cracking. Do not overmix the batter after adding eggs. The cheesecake tastes better after resting in the fridge for 24-48 hours.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 350
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
Keywords: red velvet cheesecake, make ahead dessert, cream cheese cake, holiday baking, water bath cheesecake, easy cheesecake recipe