Prince Charming Red Velvet Cheesecake Recipe

Prepare pan and oven

Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside with a double layer of aluminum foil to protect from water if using a water bath.

Combine graham cracker crumbs, granulated sugar, cocoa powder (if using), and melted butter in a medium bowl. Mix until all crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly across the bottom (and slightly up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Chill crust in the refrigerator while you prepare the filling, 10–15 minutes, or bake for 8 minutes for a firmer crust. If baking, cool slightly before adding filling.

Bring cream cheese to room temperature (if not already) for at least 30 minutes; this ensures a smooth filling. Preheat oven to 325°F (163°C) if you baked the crust earlier.

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

Add granulated sugar and brown sugar and beat on low until combined, then increase speed to medium and beat until creamy, about 1–2 minutes. Scrape down the bowl.

Add eggs one at a time, beating on low speed and incorporating each egg fully before adding the next. After the last egg, mix just until combined—do not overmix to avoid incorporating excess air.

Mix in sour cream, milk (or heavy cream), vanilla extract, and distilled vinegar on low speed until homogeneous. The vinegar helps set the color and slightly tang the batter.

Sift in the cocoa powder and flour, then fold or mix on low until evenly distributed. These add structure and the subtle chocolate note characteristic of red velvet.

Add red gel food coloring a little at a time and mix on low until you reach a deep red color. Gel coloring gives more vibrant color with less liquid than liquid colorings.

Pour the filling into the chilled or cooled crust. Tap the pan gently on the counter to release any large air bubbles. If using a water bath (recommended for a crack-free surface), place the springform pan into a larger roasting pan and pour hot water into the roasting pan to come about halfway up the sides of the springform.

Bake at 325°F (163°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (an instant-read thermometer in the center should read about 150–155°F / 66–68°C). Avoid overbaking to prevent cracks and dryness.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 45–60 minutes to reduce temperature shock and prevent cracking.

Remove the cheesecake from the oven and water bath (if used). Run a thin knife around the edge to loosen the cake from the pan to prevent cracking as it cools. Let cool to room temperature on a wire rack, then refrigerate, still in the pan, for at least 6 hours or preferably overnight to fully set.

Chill a medium mixing bowl and whisk or beaters in the freezer for 10 minutes to help the cream whip more easily.

In the chilled bowl, beat the softened cream cheese until smooth. In a separate chilled bowl, whip the cold heavy cream to soft peaks using an electric mixer on medium speed.

Add powdered sugar and vanilla to the whipped cream and continue whipping to medium–stiff peaks.

Fold the whipped cream into the beaten cream cheese gently until homogenous and smooth. Taste and adjust sweetness if desired.

When the cheesecake has fully chilled and set, release and remove the springform ring. Spread or pipe the cream cheese whipped cream over the top of the cheesecake in an even layer or decorative swirls.

Finish with white chocolate shavings, fresh raspberries or sliced strawberries, and a sprinkle of finely chopped pistachios if using. For a more dramatic look, pipe small rosettes of the cream topping around the edge and place berries on top of rosettes.

Chill the decorated cheesecake for 30 minutes to set the topping, then slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Store leftovers tightly covered in the refrigerator for up to 4–5 days. For firmer slices, allow chilled slices to sit at room temperature 10–15 minutes before serving.