Red velvet cheesecake combines the irresistible flavors of classic red velvet cake with the creamy richness of cheesecake, resulting in a dessert that is as decadent as it is visually stunning. This indulgent treat features layers of moist red velvet cake sandwiched between creamy cheesecake filling, all topped with a luxurious cream cheese frosting. Whether you’re celebrating a special occasion or simply craving a slice of pure indulgence, red velvet cheesecake is sure to satisfy your sweet tooth and leave you wanting more.
Red velvet cake is a beloved dessert known for its rich cocoa flavor and vibrant red color, often paired with cream cheese frosting for a perfect balance of sweetness and tanginess. This recipe takes the classic red velvet cake to the next level by incorporating it into a velvety smooth cheesecake filling. The result is a dessert that is not only visually stunning but also incredibly delicious, with layers of contrasting textures and flavors that will leave you craving more.
Red Velvet Cheesecake
Ingredients
For the Red Velvet Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 ½ cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
Prepare the Red Velvet Cake:
- In a large mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk together the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
- Pour the red velvet cake batter into the prepared springform pan and spread it out evenly. Set aside.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until smooth and well combined.
- Pour the cheesecake filling over the red velvet cake batter in the springform pan, spreading it out evenly.
Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to chill and set.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until smooth and well combined.
- Stir in the vanilla extract until the frosting is smooth and creamy.
Assemble the Cheesecake:
- Remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
- Spread the cream cheese frosting over the top of the cheesecake, covering it evenly.
- Slice the red velvet cheesecake into 12-16 slices and serve chilled. Enjoy!
Notes
- For best results, make sure all ingredients are at room temperature before starting the recipe, especially the cream cheese and eggs.
- To achieve a vibrant red color for the red velvet cake, use gel food coloring rather than liquid food coloring.
- You can garnish the red velvet cheesecake with chocolate shavings, fresh berries, or edible flowers for an extra decorative touch.
- Store any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture and flavor.
