Red Velvet Cheesecake
Kitchen Corner
February 6, 2018

Red Velvet Cheesecake

Going out for Valentine’s is great and all, but I just love to give something homemade and delicious. Try this decadent recipe for you ‘bae’ this Valentine’s.

You will need:


17 oreo or domino cookies, crushed finely

1/4 cup butter, melted

1 tbsp white sugar


3 (8 ounce) packages cream cheese, at room temperature

1 1/2 cups sugar

4 large eggs, lightly beaten

3 tbsp unsweetened cocoa

1 cup sour cream (Substitute with vanilla, greek yogurt or buttermilk)

1/2 cup buttermilk

2 tsp vanilla extract

1 tsp distilled white vinegar

2 ounces red food colouring


3 ounces cream cheese

1/4 cup butter, at room temperature

2 cups powdered sugar, sifted

1 tsp vanilla extract

fresh mint sprigs, for garnish

heavy-duty foil


Stir together cookie crumbs, melted butter, and 1 tbsp sugar; press mixture into bottom of 9-inch spring form pan. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for spring form pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven. Beat cream cheese and sugar at medium-low speed with an electric mixer for one minute. Add eggs and remaining cheesecake ingredients, mixing on low speed until fully combined. Pour batter into prepared crust. Take out two sheets of heavy duty foil and layer them on top of one another. Place spring form pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes, or until the centre is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least eight hours (or overnight). Remove sides of spring form pan. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.

Tips: You may sub 1 1/2 cups chocolate graham cracker crumbs for the crushed cookies. You may choose to bake the cheesecake instead with no water bath. Bake at 3250 for 10 minutes; reduce heat to 3000 and bake for an additional 75 minutes. Let cheesecake stand in oven 30 minutes. Remove from oven; cool in pan on wire rack for 30 minutes. (Baking without a water bath – you run the risk of cracking the top of the cheesecake). If you’re not big on frosting, you can leave it off entirely, or cut the frosting recipe in half.