Red Velvet Cheesecake is a stunning dessert that combines the rich flavors of red velvet cake with a creamy cheesecake layer. This show-stopping dessert is perfect for special occasions or any time you want to impress your guests.
Ingredients
For the Red Velvet Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 1/4 cup sour cream (optional, for added creaminess)
For the Cream Cheese Frosting (optional):
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
Timing
Making Red Velvet Cheesecake takes about 30 minutes for preparation and 1 hour for baking, plus cooling time.
Instructions
Step 1: Prepare the Red Velvet Cake Layer
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake: Pour the red velvet batter into the prepared springform pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Step 2: Prepare the Cheesecake Layer
- Mix Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Add the granulated sugar and vanilla extract, mixing until well combined.
- Add Eggs: Add the eggs one at a time, mixing on low speed until just combined. If using, add the sour cream and mix until smooth.
Step 3: Assemble the Cheesecake
- Layer the Cheesecake: Once the red velvet cake has cooled, pour the cheesecake mixture over the cooled red velvet layer in the springform pan.
- Bake: Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.
Step 4: Cool and Chill
- Cool Completely: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Step 5: Prepare the Cream Cheese Frosting (optional)
- Mix Frosting Ingredients: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
Step 6: Serve
- Frost and Slice: If desired, frost the top of the chilled cheesecake with cream cheese frosting. Slice and serve chilled.
Step 7: Dig In
- Savor the Flavor: Enjoy your delicious Red Velvet Cheesecake as a special treat!
Nutritional Information
Here’s a quick overview of the nutritional content of Red Velvet Cheesecake (per slice, based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 6g |
| Fat | 25g |
| Carbohydrates | 30g |
| Fiber | 1g |
| Sugar | 18g |
Tips for Customization
- Flavor Variations: Add chocolate chips or nuts to the cheesecake layer for added texture.
- Topping Ideas: Top with fresh berries or a drizzle of chocolate sauce for a decorative touch.
- Serving Suggestions: Serve with whipped cream for extra indulgence.
Conclusion
Red Velvet Cheesecake is a rich and decadent dessert that beautifully combines the flavors of red velvet cake and creamy cheesecake. Perfect for celebrations or special occasions, this recipe is sure to impress! Enjoy this delightful treat!
Red Velvet Cheesecake Recipe
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
Ingredients
- For the Red Velvet Cake Layer
- • 1 1/2 cups all-purpose flour
- • 1 cup granulated sugar
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1 teaspoon cocoa powder
- • 1 cup vegetable oil
- • 1 cup buttermilk (room temperature)
- • 2 large eggs (room temperature)
- • 2 tablespoons red food coloring
- • 1 teaspoon vanilla extract
- • 1 teaspoon white vinegar
- For the Cheesecake Layer
- • 16 oz cream cheese (softened)
- • 1/2 cup granulated sugar
- • 1 teaspoon vanilla extract
- • 2 large eggs (room temperature)
- • 1/4 cup sour cream (optional)
- For the Cream Cheese Frosting (optional)
- • 8 oz cream cheese (softened)
- • 1/2 cup unsalted butter (softened)
- • 4 cups powdered sugar
- • 1 teaspoon vanilla extract
- • 1–2 tablespoons milk (if needed)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the red velvet batter into the prepared springform pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed until just combined. If using, add the sour cream and mix until smooth.
- Pour the cheesecake mixture over the cooled red velvet layer in the springform pan.
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- If making the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk one tablespoon at a time if needed for consistency.
- Frost the chilled cheesecake if desired, then slice and serve chilled.
