Red Velvet Cheesecake with Raspberry Topping

This Red Velvet Cheesecake with Raspberry Topping is a rich and decadent dessert that combines the classic flavors of red velvet with the creamy texture of cheesecake. The tangy raspberry topping adds a refreshing contrast, making each bite a perfect balance of sweetness and tartness. This elegant dessert is ideal for special occasions, holidays, or when you want to impress your guests.

Why You’ll Love This Recipe

• Combines the best of red velvet cake and cheesecake in one stunning dessert.
• The raspberry topping adds a vibrant, fruity contrast to the creamy filling.
• Perfect for special occasions, holidays, or celebrations.
• A visually striking dessert that looks as impressive as it tastes.
• Can be made ahead of time, making it convenient for gatherings.

Ingredients

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

For the Crust:

• Chocolate sandwich cookies, crushed
• Unsalted butter, melted

For the Red Velvet Cheesecake Filling:

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

For the Raspberry Topping:

• Fresh or frozen raspberries
• Granulated sugar
• Cornstarch
• Water
• Lemon juice

Directions

1. Prepare the Crust:

   • Preheat the oven and line a springform pan with parchment paper.
   • Combine crushed chocolate cookies with melted butter, then press the mixture into the bottom of the pan.
   • Bake briefly, then set aside to cool.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the cream cheese until smooth.
   • Add sugar and mix until combined.
   • Add eggs one at a time, mixing on low speed to avoid overbeating.
   • Stir in sour cream, cocoa powder, red food coloring, vanilla extract, and vinegar.
   • Pour the filling over the cooled crust and smooth the top.

3. Bake the Cheesecake:

   • Bake in a water bath to prevent cracking, until the center is set but slightly jiggly.
   • Turn off the oven and let the cheesecake cool inside with the door slightly open.

4. Prepare the Raspberry Topping:

   • In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice.
   • Cook over medium heat until the mixture thickens and becomes glossy.
   • Let the topping cool completely.

5. Assemble and Chill:

   • Once the cheesecake is completely cooled, spread the raspberry topping evenly over the top.
   • Refrigerate for at least 4 hours, preferably overnight, before serving.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: 4 hours (minimum)

Variations

• Chocolate Crust Alternative: Use crushed graham crackers instead of chocolate sandwich cookies for a milder flavor.
• Berry Topping Variations: Swap raspberries for strawberries, blueberries, or a mixed berry blend.
• Gluten-Free Option: Use gluten-free cookies for the crust to make this dessert suitable for gluten-sensitive guests.
• Mini Cheesecakes: Instead of one large cheesecake, divide the mixture into a muffin tin with cupcake liners for individual servings.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is best enjoyed cold, but if you prefer a slightly softer texture, let it sit at room temperature for 20 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

Baking in a water bath and allowing the cheesecake to cool gradually in the oven helps prevent cracks.

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after chilling overnight, making it a great make-ahead dessert.

Can I use store-bought raspberry jam instead of making the topping?

Yes, but homemade raspberry topping provides a fresher, tangier flavor.

What can I use instead of red food coloring?

You can use natural alternatives like beet powder or pomegranate juice for a similar effect.

Can I use frozen raspberries for the topping?

Yes, frozen raspberries work well; just cook them a little longer to reduce excess moisture.

Should I use full-fat or reduced-fat cream cheese?

Full-fat cream cheese provides the best texture and flavor for cheesecake.

How long should I let the cheesecake cool before adding the topping?

Let it cool to room temperature before refrigerating for at least 4 hours before adding the topping.

Can I bake this cheesecake without a water bath?

Yes, but a water bath helps create a smoother texture and reduces the risk of cracks.

What can I do if my cheesecake cracks?

You can cover cracks with the raspberry topping or whipped cream to disguise them.

Can I use a different type of crust?

Yes, a traditional graham cracker crust or even an Oreo crust works well.

Conclusion

This Red Velvet Cheesecake with Raspberry Topping is a show-stopping dessert that perfectly balances richness and tangy fruitiness. Whether for a special celebration or an indulgent treat, this cheesecake will impress with its stunning appearance and delicious flavors. Try it today and enjoy a slice of elegance!