Ingredients
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Sour cream: 1 cup
- Vanilla extract: 2 teaspoons
- Red food coloring: 2 tablespoons
- All-purpose flour: 1/4 cup
- Unsweetened cocoa powder: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Step 3: Beat in eggs one at a time, then stir in sour cream, vanilla extract, and red food coloring.
- Step 4: Combine flour and cocoa powder, then gradually add to the cream cheese mixture, mixing until just combined. Do not overmix.
- Step 5: Pour batter into the prepared pan and bake for 55-70 minutes, or until the center is almost set.
- Step 6: Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours before serving.
Notes
- To maintain its creamy texture, store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- For a slightly softer slice, let the cheesecake sit at room temperature for 15-20 minutes before serving.
- Garnish with fresh berries and a dusting of cocoa powder for an elegant presentation that complements the red velvet flavor.
- Be careful not to overmix the batter after adding the flour and cocoa powder, as this can result in a tough cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American