Red Velvet Cheesecake

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A luxurious fusion of red velvet cake and creamy cheesecake layers

Description:

This decadent dessert features a moist red velvet cake base topped with a silky, tangy cheesecake layer, all finished with whipped cream or cream cheese frosting. It’s a showstopper perfect for holidays, birthdays, or any indulgent occasion.

Origin:

Red velvet cake is a Southern U.S. classic, beloved for its tender crumb and signature red hue. This version elevates it by marrying it with New York-style cheesecake, blending chocolate and cream cheese into a rich, elegant dessert.

Ingredients (Serves 10–12):

🧁 Red Velvet Cake Base:

  • 1 cup (200g) granulated sugar
  • Β½ cup (120ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • Β½ cup (120ml) buttermilk
  • 1 ΒΌ cups (160g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • Β½ teaspoon baking soda
  • ΒΌ teaspoon salt

🍰 Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • β…” cup (135g) granulated sugar
  • 2 large eggs
  • Β½ cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

πŸ₯ Topping (optional):

  • Whipped cream or cream cheese frosting
  • White chocolate curls or red velvet crumbs for garnish

Instructions:

πŸ”Ή 1. Prepare the Red Velvet Layer:

  1. Preheat oven to 175Β°C (350Β°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, whisk together sugar, oil, egg, vanilla, food coloring, vinegar, and buttermilk.
  3. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add dry ingredients to wet in batches, mixing just until smooth.
  5. Pour the batter into the prepared pan and bake for 20–22 minutes, or until a toothpick inserted comes out clean.
  6. Let it cool while preparing the cheesecake layer.

πŸ”Ή 2. Make the Cheesecake Layer:

  1. Beat cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, beating after each addition.
  3. Mix in sour cream, vanilla, and flour until smooth.
  4. Pour the cheesecake batter over the cooled red velvet cake layer.

πŸ”Ή 3. Bake the Cheesecake:

  1. Place the springform pan in a larger pan and pour hot water halfway up the sides (water bath method).
  2. Bake at 160Β°C (325Β°F) for 45–55 minutes, until the center is slightly jiggly but edges are set.
  3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  4. Refrigerate for at least 4 hours or overnight.

πŸ”Ή 4. Decorate and Serve:

  1. Remove from springform pan and top with whipped cream or cream cheese frosting.
  2. Garnish with chocolate curls, red velvet crumbs, or berries if desired.
  3. Slice with a warm knife for clean edges.

Tips for Success:

  • Use room-temperature ingredients for a smooth batter.
  • Avoid overmixing the cheesecake layer to prevent cracks.
  • Chill fully before serving for best texture.
  • Use a water bath for a smooth, even bake.

Recommendations:

  • Perfect for Valentine’s Day, Christmas, or birthdays.
  • Pairs beautifully with coffee, milk, or a raspberry coulis.
  • Store refrigerated, tightly covered, for up to 5 days.

Nutrition (per slice, approx.):

  • Calories: 480
  • Protein: 6g
  • Carbs: 45g
  • Fat: 30g
  • Sugars: 35g
  • Sodium: 300mg

Would you like a mini cheesecake cupcake version, no-bake option, or gluten-free adaptation of this recipe?

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