Red Velvet Cheesecake (Print-Friendly Version)

Cocoa and red coloring flavor a single cheesecake layer over a graham crust. This is a baked custard, distinct from a layered red-velvet cake with a cheesecake center. Allow several hours for chilling after the filling is safely baked.

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# Ingredients You’ll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs

02 - 1/2 cup unsalted butter, melted

→ Filling

03 - 2 cups cream cheese, softened

04 - 1 cup granulated sugar

05 - 3 large eggs

06 - 1 cup sour cream

07 - 1 tablespoon vanilla extract

08 - 2 tablespoons cocoa powder

09 - 1 tablespoon red food coloring

10 - 1 teaspoon vinegar

# How to Make It:

01 - Heat the oven to 325°F and prepare a nine-inch springform pan on a rimmed tray.

02 - Mix graham crumbs with melted butter. Press evenly over the lined base.

03 - Beat softened cream cheese and sugar until smooth and scrape the bowl.

04 - Add eggs individually on low speed. Mix in sour cream and vanilla.

05 - Sift in cocoa and add food coloring appropriate to its label plus vinegar.

06 - Mix only until evenly combined. Pour over the crust and smooth gently.

07 - Bake about fifty to sixty minutes, continuing until edges are set and the center reaches 160°F with a slight unified wobble.

08 - Cool gradually for a short period and refrigerate within two hours after baking. Chill at least four hours until fully cold before releasing the ring and slicing.

# Extra Suggestions:

01 - Use a nine-inch springform pan with a lined base and room below the rim.

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