Red Velvet Cheesecake with Chocolate Drizzle

Red Velvet Cheesecake with Chocolate Drizzle is an indulgent and elegant dessert that combines the rich, velvety texture of classic cheesecake with the bold flavor and stunning color of red velvet cake. Topped with a smooth chocolate drizzle, this dessert is perfect for holidays, birthdays, or any special occasion where you want to impress your guests with a decadent treat.

Why You’ll Love This Recipe

• Beautiful & Elegant – The vibrant red color and creamy cheesecake layers make for a stunning presentation.
• Rich & Creamy Texture – A smooth, luscious cheesecake filling that melts in your mouth.
• Perfect Flavor Balance – The mild cocoa notes of red velvet pair perfectly with tangy cheesecake and chocolate drizzle.
• Great for Special Occasions – Ideal for Valentine’s Day, Christmas, or birthdays.
• Make-Ahead Friendly – Cheesecake tastes even better after chilling, making it a great dessert to prepare in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Oreo or graham cracker crumbs
• Melted butter
• Granulated sugar

For the Red Velvet Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Cocoa powder
• Buttermilk
• Red food coloring
• Vanilla extract
• White vinegar

For the Chocolate Drizzle:

• Semi-sweet chocolate chips
• Heavy cream

For Garnish (Optional):

• Whipped cream
• Chocolate shavings
• Fresh berries

Directions

Make the Crust

1. Preheat Oven – Preheat your oven to 325°F. Grease a 9-inch springform pan.
2. Mix Crust Ingredients – In a bowl, combine crushed Oreos (or graham crackers), melted butter, and sugar.
3. Press & Bake – Press the mixture into the bottom of the springform pan. Bake for 8-10 minutes, then set aside to cool.

Prepare the Cheesecake Filling

4. Beat the Cream Cheese & Sugar – In a large bowl, beat the cream cheese and sugar until smooth.
5. Add Wet Ingredients – Mix in the eggs one at a time, followed by sour cream, vanilla extract, buttermilk, and white vinegar.
6. Incorporate Cocoa & Red Coloring – Sift in the cocoa powder and mix until combined. Add red food coloring until you reach your desired shade.
7. Pour Over the Crust – Pour the batter over the cooled crust and smooth the top.

Bake the Cheesecake

8. Use a Water Bath – Wrap the bottom of the springform pan with foil and place it in a larger baking dish filled with hot water (this helps prevent cracks).
9. Bake – Bake at 325°F for 60-70 minutes, or until the center is set but slightly jiggly.
10. Cool Gradually – Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then, transfer to the fridge to chill for at least 4 hours (overnight is best).

Make the Chocolate Drizzle

11. Melt Chocolate – Heat heavy cream in a small saucepan or microwave until warm but not boiling. Pour over chocolate chips and stir until smooth.
12. Drizzle Over Cheesecake – Once the cheesecake is fully chilled, drizzle the melted chocolate over the top.

Serve & Enjoy

13. Garnish – Top with whipped cream, chocolate shavings, or fresh berries for extra elegance.
14. Slice & Serve – Use a sharp knife, wiping it clean between cuts, for neat slices.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Chill Time: 4+ hours
• Total Time: 5+ hours

Variations

• White Chocolate Drizzle: Swap semi-sweet chocolate for melted white chocolate.
• Mini Cheesecakes: Bake in muffin tins for individual servings (adjust baking time to 18-22 minutes).
• Extra Decadent: Add a layer of chocolate ganache on top instead of just a drizzle.
• Nutty Twist: Mix crushed pecans or almonds into the crust for added crunch.
• Gluten-Free Option: Use gluten-free cookies or almond flour for the crust.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Serving Tip: Cheesecake tastes best when slightly chilled but not ice-cold—let it sit at room temperature for 10 minutes before serving.

FAQs

Why did my cheesecake crack?

Cracks can happen if the cheesecake cools too quickly or if the oven is too hot. A water bath and gradual cooling help prevent this.

Can I make this cheesecake without red food coloring?

Yes! The flavor remains the same; the food coloring is just for the classic red velvet appearance.

What can I use instead of buttermilk?

Mix 1/4 cup milk with 1/2 teaspoon vinegar or lemon juice as a substitute.

Do I have to use a water bath?

It’s recommended for a smooth, crack-free cheesecake, but you can bake without it—just expect a firmer texture.

How do I know when my cheesecake is done?

The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools.

Can I use store-bought crust?

Yes, but a homemade crust enhances the flavor and holds up better.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife, warming it under hot water and wiping between slices.

Can I use milk chocolate instead of semi-sweet for the drizzle?

Yes! Milk chocolate will make the drizzle slightly sweeter.

Can I make this cheesecake ahead of time?

Yes! Cheesecake actually tastes better when made a day in advance.

What’s the best topping for red velvet cheesecake?

Whipped cream, chocolate shavings, fresh berries, or even a dusting of cocoa powder all work well.

Conclusion

Red Velvet Cheesecake with Chocolate Drizzle is a show-stopping dessert that’s rich, creamy, and perfect for special occasions. With its vibrant color, silky texture, and luscious chocolate topping, this cheesecake is sure to impress. Whether for a holiday, birthday, or romantic dinner, this dessert is guaranteed to be a hit. Try different variations, experiment with toppings, and enjoy every decadent bite!

 

 

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