Red Velvet Cheesecake with Coffee Infusion
This cheesecake features a rich cream cheese filling combined with cocoa powder and brewed coffee, which enhances the chocolate flavor with subtle bitterness. The mixture is baked until set, resulting in a creamy, dense texture with a vibrant red color throughout. The final appearance is smooth and velvety, with a glossy top surface.
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
Ensure all ingredients are at room temperature for a smooth batter. Baking in a water bath helps prevent cracks and ensures even cooking.