Easy Red Velvet Cheesecake Recipe

Ever tried cramming the luxury of red velvet cake and the richness of cheesecake into one dessert? Well, here’s your chance! Meet the Easy Red Velvet Cheesecake Recipe, a sweet hybrid that will make you the most popular dessert maker in town. It’s like getting a fancy treat without even having to change out of your PJs. It’s the kind of recipe that gets passed around family gatherings, whispered about in admiration, and begged for at least twice a season.

So, here’s how the story goes. One rainy afternoon, my husband decided he’d seen one too many baking shows and wanted to try his hand at something, well, “show-stopping.” Enter this recipe. A few messy flour dusters and butter mishaps later, we took one bite and knew it was a keeper. With kids licking the batter from their bowls, and me wondering how to get cheesecake out of cashmere, this dish became an oddly adored ritual in our little family.

Why You’ll Love This Easy Red Velvet Cheesecake Recipe

– It’s two desserts swirled into one. Mind blown, right?
– You don’t need a Michelin star to pull this off, just some good music and enthusiasm.
– Mmm…the leftover batter (if you can resist) is just pure happiness with a spoon.
– Impresses both the in-laws and the kiddos, no bribery required.

How to Make It

Oh, where do we begin? First off, make sure you’ve got the kitchen to yourself or at least some good tunes playing. Pop that oven to preheat while you’re gathering the goodies — the butter should be soft enough to squish, but not a drippy mess. Get in there with love as you blend the cream cheese and sugar, watching for that silky cloud to form. Toss in the eggs, yolk by yolk, till it all looks like a dreamy custard. Oh, and the red food coloring? Go big or go home, am I right?

Prep your crust with a little elbow grease and the press of a spoon. The red velvet layers will snuggle in like a dream on a cold night, if you do it just right. Pour, layer, and get a bit theatrical with a knife swirl before you slide it into the oven. Don’t stress — a crack here or there is just a cheesecake smile.

Ingredient Notes

– Red Food Coloring: It’s what gives that striking hue. Just dive right in and embrace it!
– Cream Cheese: Friend to our dessert dreams, foe to our hips. Any brand, just make sure it’s full fat.
– Graham Crackers: For that crumbly-crunchy base. Don’t slack on the crushing if you don’t want to get creative with your base repair work.

Recipe Steps:
1. Preheat oven and gather ingredients.
2. Mix cream cheese and sugar till fluffy.
3. Add eggs, one at a time, and then mix in the food coloring.
4. Prepare crust in a springform pan.
5. Pour and layer the red velvet batter on top.
6. Swirl the top with a knife.
7. Bake until the center jiggles just a bit.
8. Cool on a wire rack to allow flavors and texture to magic-ify.

What to Serve It With

Tips & Mistakes

Storage Tips

Honestly, if you’ve got leftovers, just wrap ‘em up and pop the whole thing in the fridge. The next day slices are divine, and cheesecake for breakfast? You do you, no judgment here. Cold cheesecake is its own kind of joy, honestly.

Variations and Substitutions

When in a pinch, I’ve swapped graham crackers for digestive biscuits. And once, I ran out of regular sugar and went rogue with brown sugar — license to improvise! And if you’re out of red coloring, just call it art and go on — life’s too short, right?

Frequently Asked Questions

Easy Red Velvet Cheesecake Recipe

This easy Red Velvet Cheesecake combines classic red velvet cake with creamy cheesecake in a smooth and rich dessert perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups cream cheese softened
• ▢ 1 cup sugar
• ▢ 2 large eggs
• ▢ 1 tbsp red food coloring
• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cup unsalted butter melted
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp salt
• ▢ 1 tsp white vinegar

Instructions

Preparation Steps

• Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing well after each addition.
• Mix in red food coloring, vanilla extract, and white vinegar.
• Gradually add the flour and salt, mixing until just combined.
• Pour melted butter into the batter and mix gently.
• Pour batter into the prepared pan and bake for 50 minutes or until the center is set.
• Allow cheesecake to cool completely before removing from pan and serving.

Notes

For best results, chill the cheesecake overnight before serving. Top with whipped cream or fresh berries if desired.