Ingredients for Red Velvet Cheesecake
- 1 ½ cups graham cracker crumbs
- Butter
- Granulated Sugar
- Cream Cheese
- 4 large eggs
- Unsweetened Cocoa
- Sour Cream
- Whole Buttermilk
- Vanilla Extract
- Distilled White Vinegar
- Red Food Coloring
- 2 cups powdered sugar
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How to Make Red Velvet Cheesecake
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese and 1 ½ cups granulated sugar at medium-low speed until smooth and creamy (about 1 minute).
- Add eggs one at a time, mixing on low speed after each addition. Then, stir in vanilla extract, red food coloring, cocoa powder, sour cream, buttermilk, and salt, mixing on low speed until just combined.
- Pour batter into the prepared crust.
- Bake at 325°F (160°C) for 10 minutes.
- Reduce oven temperature to 300°F (150°C) and bake for 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake stand in the oven with the door slightly ajar for 30 minutes.
- Remove cheesecake from the oven and let cool completely in the pan on a wire rack for at least 2 hours.
- Once completely cool, cover and refrigerate for at least 8 hours, or preferably overnight.
- While the cheesecake chills, prepare the frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until smooth and creamy.
- Spread frosting evenly over the chilled cheesecake.
- Remove the sides of the springform pan before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
310g
Fat
151g
Carbs
29g
