This is the mash-up that cheesecake and red velvet dessert lovers have been waiting for: a red velvet cheesecake. Get all the red velvet flavors you love in a decadent cheesecake topped with white chocolate.
Red Velvet Cheesecake
Takes 65 minutes plus cooling and chilling
Makes 1 8-inch cake; 8 servings
3/4 cup graham cracker crumbs
1 cup plus 1 tablespoon sugar, divided
1/4 cup butter, melted
3 packs (226 grams each) cream cheese, softened
2 large eggs
1/4 cup cocoa powder, sifted
2 tablespoons red food coloring
1 teaspoon vanilla extract
White chocolate curls, for garnish
Butter, for greasing
1 Preheat oven to 350F. Lightly butter the bottom of an 8-inch springform baking pan. Wrap the outside of the pan with aluminum foil. Prepare a water bath. Set aside.
2 In a mixing bowl, combine graham cracker crumbs, 1 Tbsp. sugar, and melted butter until well blended. (Crumbs should look damp and hold its shape when pressed together.) Evenly press crumbs mixture onto the bottom of the prepared baking pan. Set aside.
3 In the mixing bowl of a stand mixer, blend cream cheese and remaining sugar (1 cup) together until well creamed. Beat in eggs one at a time. Blend in cocoa powder then food coloring and vanilla extract until just blended. Pour red velvet mixture into the prepared baking pan. Spread in an even layer.
4 Place filled baking pan in the oven with the water bath, and bake about 40 minutes or until the center is just set.
5 Remove cake from oven, and let cool completely. Cover with foil and refrigerate overnight, or at least 4 hours, until firm.
6 Once firm, run a knife around the edge of cake if needed and unhinge the springform. Transfer to a cake stand. Cover top with white chocolate shavings. Keep chilled until ready to slice and serve.