Red velvet center cheesecake –Red Velvet Cheesecake is a delightful dessert that combines the rich flavors of classic red velvet cake with the creamy texture of cheesecake. This elegant treat is perfect for special occasions and will surely impress your guests with its striking appearance and decadent taste. Below, you will find the details on how to create this delicious dessert.
Inspiring Visual
To begin creating your Red Velvet Cheesecake, refer to the appetizing image that showcases the dessert in all its glory.
Ingredients
The following ingredients are necessary to prepare the Red Velvet Cheesecake:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons red food coloring
- 1 tablespoon cocoa powder
- For the whipped topping:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Follow these steps to create a delectable Red Velvet Cheesecake:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue mixing until creamy.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and sour cream until combined.
- In a separate small bowl, combine the red food coloring and cocoa powder. Add this mixture to the cream cheese mixture and blend until fully incorporated.
- Finally, add the flour, mixing just until combined. Pour the filling over the cooled crust.
- Bake in the preheated oven for approximately 60 minutes, or until the center is set with a slight jiggle. Turn the oven off and let the cheesecake cool inside for 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped topping over the cheesecake.
Indulge in this rich and flavorful Red Velvet Cheesecake that will surely make any gathering memorable!