Choosing between a tangy, moist red velvet cake and a luxuriously creamy cheesecake can be a genuine struggle for any dessert lover. What if we said you could have both in one perfect slice? We’re thrilled to share our definitive recipe for the ultimate hybrid dessert: the magnificent Red Velvet Cheesecake. This creation is as beautiful as it is delicious, boasting a dramatic deep red body crowned with a pure white topping. It’s an ideal showpiece for special occasions, a delightful indulgence on a quiet night in, and quite simply, the solution to your sweet-toothed indecision.

We have carefully refined this recipe to make it both mouth-wateringly good and completely accessible, no matter your experience in the kitchen. There’s no need to rely on shop-bought alternatives when you can create something this memorable from scratch. For those who appreciate a truly decadent dessert that makes an impact, similar to our much-loved Pretzel Bottom Caramel Brownies, you’re about to embark on a very rewarding baking journey.

Why You’ll Love This Recipe

• A Perfect Union: This recipe beautifully combines the delicate cocoa-vanilla notes and velvety texture of red velvet cake with the rich, dense, and tangy character of a traditional New York cheesecake.
• Simply Breathtaking: With its vivid red centre, dark chocolate biscuit base, and stark white topping, this dessert is a true feast for the eyes. It guarantees a gasp of admiration at any gathering or celebration.
• Ideal for Special Occasions: From Christmas festivities to a romantic Valentine’s Day or a birthday celebration, this makes for a memorable Holiday cheesecake that always feels special and celebratory.
• Deceptively Easy: It might look like an elaborate creation from a pâtisserie, but we have simplified the instructions into easy-to-follow stages. We’ll also guide you on how to achieve that coveted, perfectly smooth top.

Ingredients

To achieve the most decadent result, we always advise using full-fat ingredients, as their richness is key to the dessert’s satisfying flavour. It’s also vital that your cream cheese, eggs, and sour cream are all at room temperature before you start mixing.

• For the Biscuit Base:
• 300g chocolate sandwich biscuits (like Oreos)
• 115g unsalted butter, melted
• For the Red Velvet Cheesecake Filling:
• 900g full-fat cream cheese, at room temperature
• 300g caster sugar
• 4 large eggs, at room temperature
• 240ml sour cream, at room temperature
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder, sifted
• 1 tbsp red gel food colouring
• 1 tsp white vinegar
• 1 tbsp plain flour
• For the Cream Cheese Topping:
• 225g full-fat cream cheese, at room temperature
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• 120ml double cream, cold

Step-by-Step Guide to a Flawless Red Velvet Cheesecake

Baking a cheesecake from the ground up might feel intimidating, but if you follow our guide closely, a flawless, creamy texture is well within your reach. Let’s begin!

Step 1: Prepare the Chocolate Biscuit Base

Every great cheesecake starts with a fantastic base. Here, a crisp chocolate biscuit layer offers a wonderful counterpoint to the smooth, creamy filling.

1. Preheat your oven to 175°C (160°C Fan / Gas Mark 4). Grease a 23cm (9-inch) springform tin and line the bottom with baking parchment.
2. Using a food processor, pulse the chocolate sandwich biscuits into fine crumbs. Alternatively, place them in a zip-top bag and crush them thoroughly with a rolling pin.
3. Tip the crumbs into a bowl and stir in the melted butter until the mixture is uniformly damp and has the consistency of wet sand.
4. Press this crumb mixture firmly and evenly across the base of the prepared tin. A flat-bottomed glass or the back of a spoon works well for creating a compact layer.
5. Bake for 10 minutes to help it firm up and prevent a soggy bottom. Remove from the oven and allow it to cool completely as you work on the filling.

Step 2: Create the Luscious Red Velvet Filling

Now for the main event! The secret to a perfect filling is twofold: ensure all your ingredients are at room temperature and be careful not to overmix, as this can introduce excess air and lead to cracks.

1. In a large bowl, use an electric mixer on a low setting to beat the cream cheese until it is perfectly smooth and lump-free. This is a vital step for a silky Cream cheese cheesecake.
2. Slowly beat in the caster sugar on low speed, mixing only until it is just incorporated. Remember to scrape down the sides of the bowl.
3. Add the eggs individually, mixing on low just until each yolk is blended. It is crucial not to overbeat the mixture at this stage.
4. Gently stir in the sour cream and vanilla extract until combined.
5. In a separate small bowl, combine the sifted cocoa powder, red gel food colouring, and white vinegar, stirring to create a smooth, thick paste. The vinegar helps to bring out the vibrant red colour.
6. Add the red paste and the plain flour to your cream cheese mixture. Mix on the lowest possible speed until the batter is just combined and has a consistent, beautiful red colour. Your Decadent red velvet filling is complete.

Step 3: Master the Water Bath for a Flawless Finish

The bain-marie, or water bath, is our trusted method for achieving a luxuriously creamy, crack-free cheesecake. It works by creating a moist, steamy atmosphere in the oven, which promotes gentle, even baking.

1. Boil a full kettle of water.
2. Wrap the outside of your springform tin in two to three layers of heavy-duty aluminium foil, ensuring it reaches high up the sides to form a waterproof barrier.
3. Set the foil-wrapped tin inside a larger roasting tray. Pour the prepared red velvet batter over the cooled biscuit base and level the top.
4. Carefully transfer the roasting tray to your preheated oven. Pour the boiled water into the tray so that it comes about halfway up the sides of your cheesecake tin.
5. For a closer look at this important technique, we find this guide on how to make a perfect cheesecake from BBC Good Food is an excellent resource.

Step 4: Baking and Cooling Your Cheesecake

When it comes to cheesecake, patience is paramount. Allowing it to cool down slowly and gradually is the best way to prevent any unwanted cracks or sinking in the middle.

1. Bake for 60–70 minutes. You’ll know it’s ready when the edges are firm but the centre still has a gentle wobble. It will finish setting as it cools.
2. Switch off the oven, prop the door open slightly, and leave the cheesecake to cool inside for at least one hour. This gradual cooling process helps prevent cracks caused by sudden temperature changes.
3. Carefully lift the cheesecake out of the water bath and remove the foil wrapping. Allow it to cool to room temperature on a wire rack.
4. Once fully cooled, cover the tin loosely with cling film and place it in the refrigerator to chill for a minimum of 6 hours, though overnight is ideal for the best flavour and texture.

Step 5: Whip Up the Tangy Cream Cheese Topping

A Classic red velvet dessert wouldn’t be the same without its characteristic cream cheese frosting. This straightforward topping provides the perfect finishing flourish of tangy sweetness.

1. In a medium bowl, use an electric mixer to beat the cream cheese until it’s smooth.
2. Add the sifted icing sugar and vanilla extract, and continue to mix until fully incorporated.
3. In a separate, clean bowl, whip the cold double cream until it forms firm, stiff peaks.
4. Carefully fold the whipped cream into the cream cheese mixture until you achieve a smooth, light frosting. Take care not to knock out all the air.
5. Once the cheesecake is thoroughly chilled, release it from the springform tin. Generously spread or pipe the topping over the surface. For extra flair, you can decorate it with chocolate curls or a sprinkle of biscuit crumbs.

Tips for Red Velvet Cheesecake Perfection

Here are some additional pointers to guarantee your cheesecake turns out perfectly. For those who love exploring cheesecake variations, our Peach Crumb Cheesecake is another wonderful recipe we encourage you to try!

• Room Temperature is Key: We simply cannot overstate this. Cold cream cheese will give you a lumpy batter. Allow all your dairy ingredients and eggs to sit on the counter for at least an hour before you start.
• Don’t Open the Oven Door: Fight the urge to peek while your cheesecake is baking. Every time you open the door, the oven temperature plummets, which can cause it to crack.
• Use Gel Food Colouring: To get that intense, deep red hue, a concentrated gel colouring is far superior to a liquid one, as it won’t dilute your batter.
• Chill, Chill, Chill: For the ultimate texture and flavour development, an overnight chill in the fridge is essential. This is one dessert that should never be rushed!

FAQ

A Dessert Worth Celebrating

And there you have our complete guide to making a genuinely spectacular Red Velvet Cheesecake. While it requires a bit of care, the final result is more than worth the effort. The blend of tangy, cocoa-laced cheesecake with a sweet, creamy topping is simply divine. This is a recipe guaranteed to wow your loved ones and elevate any celebration.

We truly hope you’ll try this recipe and discover its magic for yourself. Have you already baked it? Do you have any queries? Please share your thoughts in the comments section – we always enjoy hearing from our readers! Remember to tag us in photos of your beautiful bakes on social media, too.

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Prep: 40 mins
Cook: 1 hr 20 mins
Serves: 12-16

Ingredients

• For the Biscuit Base:
• 300g chocolate sandwich biscuits (like Oreos)
• 115g unsalted butter, melted
• For the Red Velvet Cheesecake Filling:
• 900g full-fat cream cheese, at room temperature
• 300g caster sugar
• 4 large eggs, at room temperature
• 240ml sour cream, at room temperature
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder, sifted
• 1 tbsp red gel food colouring
• 1 tsp white vinegar
• 1 tbsp plain flour
• For the Cream Cheese Topping:
• 225g full-fat cream cheese, at room temperature
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• 120ml double cream, cold

Instructions

1. Preheat oven to 175°C (160°C Fan). Crush biscuits with melted butter and press into the base of a 23cm springform tin. Bake for 10 minutes, then cool completely.
2. Beat room-temperature cream cheese until smooth. On low speed, mix in sugar, then eggs one by one. Stir in sour cream and vanilla. In a separate bowl, make a paste with cocoa powder, red food colouring, and vinegar. Add the paste and flour to the cheese mixture, mixing gently until just combined.
3. Pour filling over the cooled base. Wrap the tin in foil and place in a large roasting pan. Pour boiling water into the pan to come halfway up the sides of the tin.
4. Bake for 60-70 minutes until edges are set but the center wobbles. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
5. Remove from the water bath, cool to room temperature, then chill in the refrigerator for at least 6 hours, preferably overnight.
6. To make the topping, beat cream cheese with icing sugar and vanilla until smooth. In a separate bowl, whip double cream to stiff peaks. Gently fold the whipped cream into the cheese mixture. Spread over the chilled cheesecake before serving.