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Red Velvet Cheesecake

Red velvet can’t live without cream cheese frosting, so it only seemed natural to put them together in a “til death do you part” kind of way.  No need for Kanye West to rally for a prenup here, it’s a match made in Heaven, if I do say so myself.

How to Make Red Velvet Cheesecake

5.0 from 9 reviews
Red Velvet Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: One 8" Cheesecake
Ingredients
  • 2 blocks (8 oz) soft room temperature cream cheese
  • 1 c sugar
  • 1 ts pure vanilla
  • ¼ c sour cream or buttermilk
  • 2 room temperature eggs
  • 2 tb sifted unsweetened cocoa
  • 1 ts vinegar
  • 2 tb red color
Crust
  • 1 c crushed cookies/crackers
  • 6 tb melted butter
Instructions
  1. Make sure your cream cheese is very soft and break it apart with your mixer. Blend together with your sugar and vanilla for about 5 minutes until light and fluffy.
  2. Tip in your cream/milk and slowly crack in one egg at a time. Blend well.
  3. Sift your cocoa and sprinkle it in.
  4. Pour in your vinegar and color. Blend well. Make sure not to over beat to prevent incorporating too much air.
  5. For the crust, press together your crumbs and butter onto the bottom of an 8" spring form pan. Bake at 350 for 6-8 minutes. Cool completely and pour in your filling.
  6. Wrap your pan in foil and place it in a larger dish/pan. Fill with hot water and allow it to reach half way up its side.
  7. Bake your cheesecake at 350 for 1 hour to 1 hour and 15 minutes. Allow it to cool for at least a couple hours before setting in the fridge overnight.
Notes
This makes one 6" Cheesecake

Click here for my red velvet cupcake …{that will also elaborate on natural tints/dyes} or cheesecake recipes.

Naughty or nice, this red velvet cheesecake will do ya right!

Love and early Christmas cheer,

Your Squishy Monster ^.~

70 thoughts on “Red Velvet Cheesecake

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