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Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipe
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★★★★★

4.8 from 5 reviews

This decadent Red Velvet Cheesecake combines the rich, moist texture of classic red velvet cake with a creamy, smooth cheesecake center, topped with luscious cream cheese frosting. Perfectly layered and elegantly garnished, this dessert is a showstopper for any special occasion or festive gathering.

Ingredients

Scale

Red Velvet Cake Layers

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk (or milk + 1 tsp vinegar)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring

Cheesecake Layer

  • 16 oz (450 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz (225 g) cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted

Optional Garnish

  • Red velvet cake crumbs
  • White chocolate curls or shavings

Instructions

  1. Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a large bowl, beat the softened cream cheese together with sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing on low speed until just combined. Stir in the sour cream and vanilla extract until the batter is smooth. Pour this cheesecake batter into the prepared pan and bake for 40 to 45 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven, allow the cheesecake to cool completely inside, then refrigerate for at least 4 hours or overnight to set fully.
  2. Make the Red Velvet Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the granulated sugar, vegetable oil, buttermilk, egg, vanilla extract, white vinegar, and red food coloring until everything is well combined and smooth. Gradually add the dry ingredients to this wet mixture, stirring gently until just smooth without overmixing. Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
  3. Assemble the Cheesecake: Place one red velvet cake layer on your serving plate. Spread a thin layer of the cream cheese frosting over this layer to act as a glue, helping to hold the cheesecake in place. Carefully place the chilled cheesecake layer on top of the first cake layer, then place the second red velvet cake layer on top of the cheesecake, creating a beautiful layered effect.
  4. Make the Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until fluffy and smooth. Add the vanilla extract and mix well. Gradually add the sifted powdered sugar, beating continuously until the frosting is smooth, creamy, and spreadable.
  5. Decorate and Serve: Use the cream cheese frosting to cover the entire assembled cake, smoothing the top and sides evenly. Garnish with red velvet cake crumbs around the edges or on top, and add white chocolate curls or shavings for an elegant finish. Chill the completed cake in the refrigerator for at least 1 hour before slicing to achieve the best texture and stability. Serve chilled and enjoy!

Notes

  • Use softened cream cheese and butter for the smoothest frosting texture.
  • If buttermilk is unavailable, substitute regular milk with 1 teaspoon of vinegar or lemon juice added per ½ cup.
  • Ensure the cheesecake layer is fully chilled and firm before assembling for easier handling and cleaner slices.
  • To avoid cracks on the cheesecake surface, do not overbake and let it cool gradually.
  • The chilling time is essential for the cake to set properly and to develop full flavors.
  • Use gel-based red food coloring for a more vibrant red color that won’t thin the batter.

Nutrition

Keywords: Red Velvet Cheesecake, Layered Cheesecake, Cream Cheese Frosting, Classic Dessert, Holiday Cake, Party Cake, Moist Red Velvet Cake

Find it online: https://maicook.com/red-velvet-cheesecake-recipe/