Between My Red Velvet Sheets Cheesecake Recipe

Prepare and bake crust

Preheat oven to 350°F (175°C). Press parchment into bottom of a 9-inch springform pan and butter the sides. Combine the finely crushed chocolate cookies, melted butter, granulated sugar, and salt in a bowl; stir until the mixture resembles wet sand. Press the crumbs evenly and firmly into the bottom (and slightly up the sides if desired) of the prepared pan using the back of a measuring cup or a flat-bottomed glass to compact. Bake 8–10 minutes until fragrant and slightly set. Remove from oven and allow to cool while you make the filling. Reduce oven temperature to 325°F (160°C).

Room-temperature prep

Make sure all dairy ingredients are at room temperature (about 60 minutes on the counter). This prevents lumps and reduces cracking.

Beat cream cheese

In a large mixing bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and sour cream

With the mixer on low, add the granulated sugar and beat until incorporated and smooth, 1–2 minutes. Mix in the sour cream until homogeneous.

Incorporate eggs and flavorings

Add the eggs one at a time, mixing on low and scraping the bowl between additions; avoid whipping air into the batter. Add the vanilla, vinegar, and continue to mix on low until combined.

Add cocoa, flour, color, and salt

Sift together the cocoa powder, flour, and salt into the batter and fold or mix on low until just combined. Add the red food coloring a little at a time until you reach a deep red velvet hue, mixing gently to keep the batter smooth and dense.

Assemble and prepare for water bath

Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula. To reduce cracking, wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (seal at least the base area) to prevent water from leaking in. Place the wrapped pan into a large roasting pan.

Bake in a water bath

Carefully pour hot (not boiling) water into the roasting pan to come halfway up the outside of the springform pan to create a gentle water bath. Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when tapped. Avoid overbaking to keep a silky texture.

Cool gradually

Turn the oven off and crack the oven door, leaving the cheesecake inside for 30–45 minutes to cool slowly. Remove the cheesecake from the water bath, unwrap the foil, and carefully run a thin knife around the edge to loosen from the pan to prevent sticking as it settles. Cool to room temperature on a wire rack, then refrigerate (uncovered) for at least 6 hours, preferably overnight, to fully set and develop flavor.

Make chocolate ganache

Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil). Pour the hot cream over the chopped chocolate and let sit 2 minutes to soften, then whisk slowly from the center outward until glossy and smooth. Whisk in the room-temperature butter, corn syrup (if using) and salt until incorporated and the frosting is silky. Let cool at room temperature until thickened but still pourable—about 20–30 minutes—stirring occasionally.

Frost the chilled cheesecake

When the cheesecake is fully chilled and set, remove the outer ring of the springform pan. Spoon the slightly cooled ganache onto the center of the cheesecake and spread gently with an offset spatula, leaving a small margin if you like. For a thicker 'erect' frosting texture, let the ganache thicken a bit longer until it holds soft peaks, then spread or pipe decoratively.

Prepare strawberry drizzle

In a blender or food processor, pulse the hulled strawberries with the powdered sugar and lemon juice until smooth. Taste and adjust sweetness. If you prefer a very smooth sauce, press through a fine-mesh sieve. Transfer to a small squeeze bottle or piping bag for controlled drizzling.

Finish and serve

Drizzle the strawberry puree over the chocolate-frosted cheesecake in delicate lines or a spiral. Scatter toasted cocoa nibs or chocolate shavings and a few fresh strawberry quarters around the top for contrast. Chill briefly (15–20 minutes) so the ganache firms slightly after decorating. Slice with a hot, clean knife (wipe between cuts) and serve each slice chilled. Leftovers keep covered in the refrigerator for up to 4 days.