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This Christmas Red Velvet Cheesecake is a festive treat that beautifully combines the rich, tangy creaminess of classic cheesecake with the subtle cocoa flavor and vibrant red hue of red velvet cake. It’s the perfect centerpiece for any holiday gathering, impressing guests with its stunning layers and equally delicious taste. This dessert feels luxurious but remains surprisingly approachable to make, promising a memorable experience with every bite.
I first made this cheesecake to bring a new twist to our Christmas dessert table. Since then, it’s become a beloved tradition, with everyone eagerly anticipating that first slice to savor the perfect balance of flavors.
Ingredients
- Full-fat cream cheese: essential for richness and smooth texture, always opt for high-quality brands for the best results
- Granulated sugar: sweetens the filling without overwhelming the cocoa notes
- Large eggs: help bind the cheesecake, use room temperature for even mixing
- Full-fat sour cream: adds moisture and a subtle tang that balances the sweetness
- Unsweetened cocoa powder (natural, not Dutch-processed): provides authentic red velvet flavor and contributes to the color
- Pure vanilla extract: enhances the overall depth of flavor
- Liquid red food coloring (gel works best for intensity): gives the cheesecake its festive vibrant red hue
- Red velvet sandwich cookie crumbs: form the flavorful and sturdy crust base, finely crushed for best texture
- Unsalted butter: binds the crust ingredients together
- Powdered sugar: used in the cream cheese frosting for smooth, sweet finish
- Heavy cream or milk: adjusts frosting consistency for spreadability
- White chocolate curls, fresh or sugared cranberries, and rosemary sprigs: decorative garnishes that add seasonal charm and a pop of color
Step-by-Step Instructions
- Prepare the Red Velvet Crust:
- Crush red velvet sandwich cookies into fine crumbs using a food processor or rolling pin inside a plastic bag until they resemble sand. Combine the crumbs with granulated sugar in a bowl for a hint of sweetness. Pour melted unsalted butter over the mixture and mix thoroughly until crumbs look moist and clump together slightly. Press this mixture firmly and evenly into the bottom of a prepared 9-inch springform pan lined with parchment paper if desired. Preheat oven to 350 degrees Fahrenheit and bake the crust for 8 to 10 minutes to set it. Remove from the oven and let cool completely, placing in the freezer for 10 to 15 minutes to speed up the process if you like.
- Make the Cheesecake Filling:
- Ensure cream cheese, eggs, and sour cream are completely at room temperature to avoid lumps. Beat cream cheese on medium speed until smooth and light, scraping sides often. Gradually add granulated sugar and beat until combined. Mix in unsweetened cocoa powder, vanilla extract, and salt on low speed until fully blended. Slowly add red food coloring starting with 1 ½ tablespoons and increase for desired vibrancy, mixing until uniform. Add sour cream and mix on low until just combined. Incorporate eggs one at a time on the lowest mixer setting to prevent air bubbles that cause cracks, mixing each egg just until blended. Scrape the bowl to ensure no unmixed pockets remain. Pour filling onto the cooled crust and gently tap the pan to release air bubbles.
- Bake with a Water Bath:
- Wrap the springform pan tightly with several layers of aluminum foil to prevent water leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, being careful not to let water enter the cheesecake batter. Bake at 325 degrees Fahrenheit for 1 hour to 1 hour and 15 minutes. The edges should be set while the center still jiggles slightly.
- Cool Gradually and Chill:
- After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and water bath, then unwrap the foil carefully. Let the cheesecake cool completely on a wire rack at room temperature for 2 to 3 hours. Run a knife around the edges to loosen and cover loosely with plastic wrap. Refrigerate for at least 6 to 8 hours, preferably overnight, to fully set before decorating.
- Prepare the Cream Cheese Frosting:
- Beat softened cream cheese and unsalted butter until smooth and fluffy. Mix in vanilla extract. Gradually add sifted powdered sugar, starting with 3 cups, beating on low speed just until incorporated. Adjust consistency if needed by adding heavy cream or milk one tablespoon at a time until spreadable but still firm. Chill if not using immediately.
- Decorate and Serve:
- Remove the springform pan sides carefully. Spread or pipe the frosting evenly over the cheesecake. Garnish with white chocolate curls, fresh or sugared cranberries, and rosemary sprigs for a festive look. For clean slices, warm and wipe your knife between each cut.
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Storage Tips
Store leftovers tightly covered in the refrigerator for up to four days to maintain freshness. If you want to freeze, wrap the cheesecake in plastic wrap and aluminum foil, freeze for up to two months, and thaw overnight in the fridge before serving.
Ingredient Substitutions
You can swap sour cream for full-fat Greek yogurt if needed, which adds a similar tang but slightly thicker consistency. For a dairy-free option, try using vegan cream cheese and sour cream alternatives, though texture might vary. If red velvet cookies aren’t available, chocolate wafer crumbs with a teaspoon of cocoa powder can create a nice substitute crust.
Serving Suggestions
Serve chilled slices with a drizzle of white chocolate ganache or a spoonful of tart cranberry sauce to enhance the seasonal flavors. Pairing with coffee, dessert wine, or hot cocoa makes it even more special for holiday celebrations.
Pro Tips
Use gel food coloring for a richer, more vibrant red without adding extra liquid. Do not overmix eggs to avoid a cracked cheesecake surface. Slow cooling in the oven after baking is key to preventing cracks and keeping the texture smooth.
Common Recipe Questions
- → How do I get a smooth filling without lumps?
Ensure all cream cheese and sour cream are fully softened to room temperature before mixing. Beat the cream cheese well first, then add other ingredients gradually to maintain a silky texture.
- → What is the purpose of baking the crust first?
Pre-baking the crust helps set it firmly, preventing sogginess when the filling is added and baked later.
- → Why use a water bath during baking?
The water bath provides gentle, even heat and moisture that helps prevent cracks and ensures a creamy, evenly baked cheesecake.
- → Can I use gel food coloring instead of liquid?
Yes, gel coloring is preferable for vibrant color and requires less quantity, allowing fine control over the shade of red.
- → How to avoid cracks on the cheesecake surface?
Mix eggs gently, use a water bath, avoid overbaking, and allow the cheesecake to cool gradually with the oven door slightly open.
- → What garnishes enhance the festive appearance?
White chocolate curls, fresh or sugared cranberries, and rosemary sprigs add visual appeal and a seasonal touch.