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Red Velvet Cheese Cake


Rate this recipe 4/5 (5 Votes)


  • 1 Graham cracker crust
  • 2 8oz plugs cream cheese
  • 2 eggs
  • 2 cups sugar
  • 1 tsp vanilla
  • 3 Tbsp cocoa
  • 1/2 bottle red food coloring
  • 16 oz sour cream


Level of difficulty Average
Cost Average budget


Step 1

Mix cream cheese, eggs,1 1/2 cups sugar, and 2 Tbsp. cocoa together well. Pour into Graham cracker crust. Bake at 350°F until firm and slightly cracked. Let cool for 20 minutes. Mix together the sour cream, vanilla, 1Tbsp. cocoa, 1/2 cup sugar and 4 drops of red food coloring, mix well. Top the cooled cheesecake and bake for 20 minutes more. Cool on counter for at least two hours or until room temperature. Do not rush this as it will not work. Then it needs to be in the fridge for at least 12 hours. Serve chilled.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Red Velvet Cheese Cake Muffins 1 pt