Go Back
Slice of Layered Red Velvet Cheesecake

red velvet cheesecake

A decadent, show-stopping dessert featuring a rich chocolate cookie crust and a dense, tangy crimson filling. Baked in a water bath for a perfectly smooth, crack-free finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Calories: 540
Ingredients Method

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 32 oz full-fat cream cheese, room temperature
  • 1.5 cups granulated sugar
  • 0.25 cup cocoa powder
  • 4 large eggs, room temperature
  • 0.5 cup sour cream, room temperature
  • 0.25 cup buttermilk, room temperature
  • 1 tablespoon red gel food coloring
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon white vinegar

Method
 

  1. Preheat oven to 325°F (163°C). Mix cookie crumbs and melted butter, press into a 9-inch springform pan, and bake for 10 minutes. Let cool.
  2. Beat room temperature cream cheese until smooth. Add sugar and cocoa powder, mixing well.
  3. Mix in sour cream, buttermilk, vanilla extract, white vinegar, and red food coloring.
  4. Add eggs one at a time on low speed, mixing just until combined to avoid aerating the batter.
  5. Wrap the outside of the springform pan tightly in foil. Pour batter over the crust and place the pan in a roasting pan filled halfway with boiling water.
  6. Bake for 1 hour and 15 minutes. The center should still have a slight jiggle.
  7. Turn oven off, crack the door, and let cool inside for 1 hour. Remove, cool completely at room temperature, then chill for at least 6 hours before serving.