I hope you've noticed that Valentine's Day is just around the corner! If you're planning a cozy night in with your sweetheart or simply craving a rich dessert after dinner, I’ve got the perfect treat for you—Red Velvet Cheesecake! This dessert is a delightful fusion of creamy cheesecake, tangy red velvet flavor, and a dollop of sweet cream cheese frosting. Yum!
It all starts with a decadent double chocolate chip cookie crust. Picture this: a layer of chocolatey goodness that’s just thick enough to make your taste buds sing. This crust is packed with mini semisweet chocolate chips for an extra burst of chocolatey goodness in every bite. You’ll thank me later!
Next up is the star of the show—the cheesecake itself. The filling is thick, creamy, and oh-so-delicious. The original recipe calls for two bottles of red food coloring, but I’ve found that one bottle works just fine most of the time. That said, I went all out this time to ensure that vibrant red hue we all love. Just a tip: the color really depends on the brand of food coloring you use, so experiment a bit if needed.
Now, here’s where things get interesting: the water bath. For those who aren’t familiar, a water bath is meant to help prevent the cheesecake from cracking while it bakes. I’ll admit, my first attempt was flawless—crack-free and picture-perfect. But the second time I skipped it because I was feeling lazy, and let’s just say my cheesecake ended up looking like a moon crater. Lesson learned? Maybe there’s wisdom in following the water bath method after all. Since then, I’ve stuck with it, and it’s always come out beautifully. If you’re okay with a cracked cheesecake, though, feel free to skip it—it’s up to you!
Since this cheesecake is baked in a springform pan, it does require some serious patience. Plan for about 2 hours in the oven, but trust me, it’s absolutely worth the wait. While the cheesecake bakes, you can whip up a batch of creamy cream cheese frosting to top it off. This frosting adds the perfect balance of sweetness and lightness to cut through the richness of the cheesecake.
After cooling the cheesecake in the fridge for a few hours, I like to create a fun design that gives everyone the best cheesecake-to-frosting ratio. It’s rich, so a little extra frosting goes a long way. At the same time, it’s too pretty not to show off some of that gorgeous red velvet color peeking through. The result? A perfect blend of indulgence and aesthetics!
I usually chill the cheesecake for at least 8 hours—or overnight—to let the flavors meld together. Once it’s ready, removing the sides of the springform pan reveals a masterpiece that’s hard to resist. Honestly, this Red Velvet Cheesecake ranks among my top three favorite desserts, if not number one. To think I used to avoid cheesecake altogether before trying this recipe—it’s truly life-changing!
// RED VELVET CHEESECAKE
Crust
Ingredients:
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup mini semisweet chocolate chips
Directions:
Preheat your oven to 350°F. In a large bowl, cream together the butter, sugar, egg, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt, then stir into the butter mixture until well blended. Fold in the chocolate chips. Press the mixture into the bottom of a greased springform pan and bake for 7-9 minutes (it won’t be fully cooked).
**Recipe modified from Chocolate Chocolate Chip Cookies I on allrecipes.com
Red Velvet Cheesecake
Ingredients:
- 3 (8 ounces) packages cream cheese, at room temperature
- 1 1/2 cups granulated white sugar
- 4 large eggs, lightly beaten
- 3 Tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 2 ounces red food coloring (2 1-ounce bottles)
Directions:
Set your oven to 325°F. Prepare a water bath by placing a roasting pan filled with about 1 inch of water into the oven to preheat. Beat the cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add the eggs and remaining cheesecake ingredients, mixing on low speed until just combined. Pour the batter into the prepared crust.
Tightly wrap the springform pan with two layers of heavy-duty foil, ensuring no leaks. Carefully place the wrapped pan into the water bath in the preheated oven.
Bake for 10 minutes, then reduce the heat to 300°F. Continue baking for an additional 90 minutes or until the center is set. Turn off the oven and let the cheesecake sit inside for 30 minutes. Remove the cheesecake from the oven, carefully take it out of the water bath, and place it on a wire rack. Run a knife around the edges to loosen it from the pan. Allow it to cool completely on the rack, then chill for at least 8 hours (overnight is ideal).
Cream Cheese Frosting
Ingredients:
- 3 ounces cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
Beat the cream cheese and butter at medium speed until smooth. Gradually add the powdered sugar and vanilla, continuing to beat until the mixture is light and fluffy.
**Recipe modified from Red Velvet Cheesecake on RecipeGirl.com
I hope you enjoy this decadent dessert as much as I do! If, by some miracle, you end up with leftovers, you can freeze slices individually. Wrap them tightly in foil and they should stay fresh for about a month. Perfect for whenever you need a sweet pick-me-up!
So, what are your go-to Valentine’s desserts? Do you have a favorite, or are you inspired to give this Red Velvet Cheesecake a try? Let me know in the comments below!
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