Most people wouldn’t think to add a splash of strong brewed coffee to a cheesecake, but it’s the game-changer here. When I first tried it, I didn’t want to believe how a simple shot could deepen the cocoa flavor, bringing out that rich, dark chocolate edge you almost miss in the velvet cake.
It’s subtle—the kind of bitterness that hints at sophistication. Makes the cream cheese filling extra creamy, too. I’ve always loved red velvet for its bold color and even bolder taste, but this version feels like a secret I’m finally sharing.
Perfect for now because I’ve noticed a lot of us craving something familiar but with a twist—something that’ll spark that little excitement in every bite. Honestly, I might just keep making this for every gathering until I get sick of it. Which probably won’t happen.
Red Velvet Cheesecake with Coffee Infusion
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Sieve or fine strainer
- Rubber spatula
Ingredients
- 200 grams graham cracker crumbs or digestive biscuits
- 100 grams unsalted butter melted
- 600 grams cream cheese softened
- 150 grams granulated sugar
- 3 large eggs room temperature
- 30 grams unsweetened cocoa powder preferably Dutch-processed
- 120 milliliters strong brewed coffee cooled
- 1 drop red food coloring optional, for vibrant color
Instructions
- Combine graham cracker crumbs and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture into the bottom of a springform pan to form the crust. Bake in a preheated oven at 180°C (350°F) for 10 minutes. Remove and set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes. Add granulated sugar and continue to beat until well combined and fluffy.
- Mix in the cocoa powder and brewed coffee, scraping down the sides of the bowl as needed. Add an optional drop of red food coloring if a vibrant appearance is desired. Continue to mix until the mixture is uniform and smooth.
- One at a time, add eggs to the mixture, beating on low speed after each addition until fully incorporated. The batter should be thick but pourable, with a deep red-brown color and a glossy surface.
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a rubber spatula to ensure even distribution. Bake the cheesecake in a water bath at 160°C (320°F) for about 60 minutes, or until the edges are set but the center slightly jiggles when shaken.
- Turn off the oven and leave the cheesecake inside for an additional 30 minutes to prevent cracking. Then, remove from the oven and cool gradually at room temperature before refrigerating for at least 4 hours, preferably overnight, until fully chilled and firm.
Notes
If a cheesecake could secretly be a tiny rebellion, this one is it. No fuss, just a little bit of coffee magic and a whole lot of flavor. Grab a fork.
