Christmas Red Velvet Cheesecake (Printer-Friendly Version)

A rich red velvet cheesecake bursting with creamy texture and festive holiday flair.

# Required Ingredients:

→ Cheesecake Filling

01 - 680 g full-fat cream cheese, softened to room temperature
02 - 300 g granulated sugar
03 - 4 large eggs, at room temperature
04 - 240 ml full-fat sour cream, at room temperature
05 - 15 g unsweetened natural cocoa powder
06 - 10 ml pure vanilla extract
07 - 22 to 30 ml liquid red food coloring (adjust for desired intensity)
08 - 1.25 ml salt

→ Red Velvet Crust

09 - 300 g red velvet sandwich cookie crumbs
10 - 115 g unsalted butter, melted
11 - 25 g granulated sugar

→ Cream Cheese Frosting

12 - 225 g full-fat cream cheese, softened to room temperature
13 - 115 g unsalted butter, softened to room temperature
14 - 360 to 480 g sifted powdered sugar
15 - 5 ml pure vanilla extract
16 - 15 to 45 ml heavy cream or milk, to adjust consistency

→ Garnish

17 - White chocolate curls or shavings
18 - Fresh or sugared cranberries
19 - Fresh rosemary sprigs
20 - Additional red velvet cookie crumbs

# Step-by-Step Instructions:

01 - Preheat oven to 175°C. Lightly grease a 23 cm springform pan and optionally line the bottom with parchment paper. Wrap the outside of the pan with multiple layers of heavy-duty aluminum foil, covering up the sides to create a water barrier.
02 - Finely crush red velvet sandwich cookies using a food processor or seal in a plastic bag and crush with a rolling pin until sandy. In a bowl, mix crumbs with granulated sugar, then add melted butter and combine until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan.
03 - Bake crust in the preheated oven for 8-10 minutes to set. Remove and cool completely on a wire rack, using the freezer for 10-15 minutes to expedite cooling if desired.
04 - Beat softened cream cheese on medium speed in an electric mixer with paddle attachment until smooth and airy, about 2-3 minutes. Gradually add granulated sugar and beat on medium-low until combined. Incorporate cocoa powder, vanilla extract, and salt on low speed until evenly blended.
05 - Add liquid red food coloring gradually, blending on low speed until uniformly distributed. Add sour cream and mix until just combined, maintaining a smooth, consistent batter.
06 - Add eggs one at a time on the lowest mixer speed, mixing each just until combined to avoid over-aeration which can cause cracking during baking. Scrape the bowl thoroughly after the final egg.
07 - Pour filling over cooled crust in springform pan. Gently tap the pan on the counter several times to release trapped air bubbles.
08 - Place foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 160°C for 60-75 minutes until edges are set but center jiggles slightly.
09 - Turn off oven and leave cheesecake inside with the door ajar for 1 hour to cool gradually and prevent cracks.
10 - Remove from water bath and foil, then cool completely on a wire rack at room temperature for 2-3 hours. Loosen edges with a thin knife and cover loosely. Refrigerate for minimum 6-8 hours or overnight for optimal firmness.
11 - Beat softened cream cheese and butter on medium speed until smooth and fluffy. Add vanilla extract. Gradually incorporate sifted powdered sugar on low speed until combined, then beat on medium-high until light and airy. Adjust consistency with heavy cream or milk if needed.
12 - Remove springform pan sides. Spread or pipe frosting over cheesecake. Garnish with white chocolate curls, fresh or sugared cranberries, fresh rosemary sprigs, and optionally press additional cookie crumbs around the base.
13 - Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat portions. Serve chilled or allow to sit at room temperature for 15-20 minutes to soften slightly. Store leftovers refrigerated in an airtight container for up to 4 days.

# Handy Cooking Tips:

01 - Ensure all dairy ingredients and eggs are at room temperature before mixing to achieve a smooth, crack-free texture.
02 - Wrapping the springform pan in aluminum foil prevents water from seeping into the crust during the water bath bake.
03 - Gradual cooling in the oven and at room temperature minimizes cracking and promotes a silky finish.
04 - Use sifted powdered sugar in frosting to avoid lumps and ensure a smooth texture.

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