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Instructions
1. Prepare the Red Velvet Cake Layer:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until well combined.
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (begin and end with the dry ingredients). Mix until just combined. Finally, stir in the white vinegar.
- Pour the red velvet batter into the prepared springform pan and smooth the top. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Prepare the Cheesecake Filling:
- Reduce the oven temperature to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and well combined.
- Once the red velvet cake has cooled, place it at the bottom of a 9-inch springform pan (make sure the cake is not too thick or high, as it needs to serve as the base).
- Pour the cheesecake filling over the cooled red velvet cake layer, smoothing the top with a spatula.
3. Bake the Cheesecake:
- Place the springform pan on a baking sheet (to catch any potential drips) and bake for 55-65 minutes, or until the center is just set and slightly jiggles when you tap the side of the pan. The cheesecake will continue to set as it cools.
- Turn off the oven and leave the cheesecake in the oven for about 1 hour to cool slowly, which helps prevent cracking.
- After cooling, remove from the oven and let it cool completely on the counter. Then, refrigerate for at least 4 hours, or overnight for best results.
4. Make the Cream Cheese Frosting:
- In a medium bowl, beat the cream cheese and butter together until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, and continue beating until fluffy.
- Stir in the vanilla extract until well combined.
5. Frost and Serve:
- Once the cheesecake has chilled, spread a thick layer of cream cheese frosting on top of the cheesecake. You can also pipe decorative swirls or rosettes around the edges if you prefer.
- Optional: Garnish with red velvet cake crumbs, chocolate shavings, or even fresh berries for a beautiful finishing touch.
Why You’ll Love This Red Velvet Cheesecake Recipe
✔ Two Desserts in One – It combines the rich, tender layers of red velvet cake with the creamy, tangy goodness of cheesecake, creating the ultimate indulgence.
✔ Visually Stunning – With its striking red cake base and creamy white frosting, this dessert is sure to impress your guests at any gathering.
✔ Perfect for Special Occasions – Whether it’s Valentine’s Day, Christmas, a birthday, or just a special treat for yourself, this cheesecake makes any occasion feel extra special.
✔ Creamy and Dreamy – The velvety red cake paired with the rich cheesecake filling and creamy frosting offers an unforgettable texture and flavor that will have everyone coming back for more.
Storage Tips
🧊 To Store – Keep the cheesecake covered in plastic wrap or an airtight container in the fridge for up to 5 days.
🧊 To Freeze – You can freeze the cheesecake (without the frosting) for up to 2 months. Thaw in the fridge overnight before serving.
Final Thoughts
This Red Velvet Cheesecake is a showstopper in every sense. It combines two beloved desserts into one luxurious treat, offering the perfect balance of flavor and texture. Whether you’re a red velvet lover or a cheesecake enthusiast, this recipe is sure to satisfy your cravings and wow your friends and family.
Have you tried red velvet cheesecake before? What’s your favorite part of this decadent dessert? Let me know in the comments! 🍰❤️
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