Servings: 12 slices
Calories: 400kcal
Equipment
- 9-inch springform pan
- food processor
- Electric mixer
- roasting pan
- aluminum foil
Ingredients
For the Crust
- 25-30 cookies Red velvet sandwich cookies crushed finely
- 1/2 cup Unsalted butter melted
For the Cheesecake Filling
- 32 ounces Cream cheese four 8-ounce packages, softened
- 1.5 cups Granulated sugar providing sweetness
- 4 large Eggs at room temperature
- 2 tablespoons Unsweetened cocoa powder
- 1-2 teaspoons Pure vanilla extract for flavor
- 1/2 cup Sour cream or buttermilk adds moisture
- 1-2 tablespoons Gel red food coloring for color
- 1 teaspoon White vinegar or lemon juice for flavor enhancement
For the Cream Cheese Frosting
- 8 ounces Cream cheese one package, softened
- 1/2 cup Unsalted butter blended
- 3-4 cups Powdered sugar sifted
- 1 teaspoon Non-alcoholic vanilla extract
- 1-2 tablespoons Heavy cream or milk if needed
Optional Garnishes
- Fresh cranberries
- Sprigs of fresh mint
- White chocolate shavings
- Powdered sugar for dusting
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- Crush the red velvet sandwich cookies in a food processor until they’re fine crumbs.
- Melt the unsalted butter and combine it with the cookie crumbs until well-moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 8-10 minutes, then cool slightly and lower the oven’s temperature to 325°F (160°C).
- Beat the softened cream cheese in a large mixing bowl until completely smooth.
- Add the granulated sugar gradually to the cream cheese, beating until combined and fluffy.
- Whisk together the cocoa powder and red food coloring to form a paste, then mix with the cream cheese mixture.
- Incorporate the eggs one at a time, mixing on low speed until fully combined.
- Wrap the outside of the springform pan tightly with heavy-duty aluminum foil.
- Pour the red velvet cheesecake filling over the cooled crust.
- Place the foil-wrapped pan into a larger roasting pan and pour hot water halfway up its sides.
- Transfer to the preheated oven and bake for 60-75 minutes.
- Cool by turning off the oven and propping the door open slightly for 1 hour.
- Remove the cheesecake from the water bath and let cool completely at room temperature.
- Refrigerate the cooled cheesecake loosely covered for at least 6-8 hours.
- Prepare the cream cheese frosting by beating the cream cheese and butter until smooth.
- Gradually add the sifted powdered sugar and beat until fluffy, stirring in the vanilla extract.
- Run a thin knife around the edge of the springform pan to release the sides.
- Spread the cream cheese frosting evenly over the top of the chilled cheesecake.
- Decorate with optional garnishes before serving.
Notes
Ensure all ingredients are at room temperature for a smooth filling. Avoid overmixing after adding eggs to maintain a light texture. Use a water bath to prevent cracks and keep the cheesecake moist during baking.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 80mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 600IU | Calcium: 70mg | Iron: 1.5mg
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