Best Red Velvet Cheesecake Recipe for Valentine's Day

 

 A rich, moist red velvet cake base topped with a creamy cheesecake layer and a crunchy chocolate crust—this Red Velvet Cheesecake is a showstopper for any occasion!

🍰 Ingredients

For the Chocolate Cookie Crust:

• 1 ½ cups (180g) chocolate cookie crumbs (Oreos without filling or graham crackers with cocoa powder)
• ¼ cup (60g) melted butter
• 2 tbsp granulated sugar

For the Red Velvet Cake Layer:

• 1 cup (125g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 2 tbsp unsweetened cocoa powder
• ¼ tsp salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• ½ cup (120ml) buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• ½ cup (120ml) sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

For the Garnish (Optional):

• Fresh raspberries
• Mint leaves
• Cocoa powder or chocolate shavings

📝 Instructions

Step 1: Prepare the Chocolate Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and let it cool.

Step 2: Make the Red Velvet Cake Layer

1. Increase oven temperature to 350°F (175°C).
2. In a bowl, whisk flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy (about 2 minutes).
4. Add the egg, mix well, then add vanilla extract and food coloring.
5. Mix in the flour mixture and buttermilk alternately, starting and ending with flour.
6. Stir in white vinegar (this enhances the red color and texture).
7. Pour batter over the cooled crust and bake for 15 minutes (it will not be fully baked).

Step 3: Prepare the Cheesecake Layer

1. In a bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, beating after each addition.
3. Mix in sour cream, vanilla, and flour until just combined.
4. Pour the cheesecake mixture over the partially baked red velvet cake.

Step 4: Bake the Cheesecake

1. Reduce oven temperature to 325°F (163°C).
2. Wrap the bottom of the pan in foil and place it in a large roasting pan. Add 1 inch of hot water (this prevents cracks).
3. Bake for 45-50 minutes, until the center is set but slightly jiggly.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
5. Chill in the refrigerator for at least 6 hours (preferably overnight).

Step 5: Garnish & Serve

1. Remove from the pan and transfer to a serving plate.
2. Garnish with fresh raspberries, mint leaves, and a dusting of cocoa powder.
3. Slice and enjoy!

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👩‍🍳 Pro Tips for Perfect Cheesecake

✔ Room Temperature Ingredients – This prevents lumps in the cheesecake batter.
✔ Use a Water Bath – Helps prevent cracks and ensures even baking.
✔ Do Not Overmix – Overbeating the cheesecake batter incorporates too much air, leading to cracks.
✔ Chill Overnight – This allows flavors to develop fully and ensures a perfect texture.