Red Velvet Cheesecake

Red Velvet Cheesecake

Description

This Red Velvet Cheesecake combines the best of two desserts rich, tangy cheesecake and moist, cocoa-kissed red velvet cake. With its striking red hue, creamy texture, and layers of indulgence, it’s perfect for special occasions like Valentine’s Day, Christmas, or anytime you want to impress.

Ingredients

For the Red Velvet Cake Layers

• 2 ½ cups (310 g) all-purpose flour

• 1 ½ cups (300 g) granulated sugar

• 1 tsp baking soda

• 1 tsp fine salt

• 1 tsp cocoa powder

• 1 ½ cups (360 ml) vegetable oil

• 1 cup (240 ml) buttermilk, at room temperature

• 2 large eggs, at room temperature

• 2 tbsp red food coloring

• 1 tsp white vinegar

• 2 tsp vanilla extract

For the Cheesecake Layer

• 16 oz (450 g) cream cheese, softened

• ¾ cup (150 g) granulated sugar

• 2 large eggs, at room temperature

• ½ cup (120 ml) sour cream

• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar, sifted

• 1 tsp vanilla extract

Instructions

Step 1: Make the Cheesecake Layer

1. Preheat oven to 325°F (163°C).

2. Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.

3. In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.

4. Mix in eggs one at a time, followed by sour cream and vanilla.

5. Pour into the prepared pan and bake for 45–50 minutes, or until the center is set.

6. Cool completely, then wrap in plastic and freeze for at least 2 hours for easier assembly.

Step 2: Make the Red Velvet Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3. In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.

4. Gradually add dry ingredients to wet, mixing until just combined.

5. Divide batter evenly between pans and bake for 25–30 minutes.

6. Cool completely before assembling.

Step 3: Make the Cream Cheese Frosting

1. Beat cream cheese and butter until creamy.

2. Gradually add powdered sugar and vanilla, beating until fluffy.

Step 4: Assemble the Cake

1. Place one red velvet cake layer on a serving plate.

2. Carefully remove cheesecake from the pan and place it on top.

3. Add the second red velvet cake layer.

4. Frost the entire cake with cream cheese frosting.

5. Chill for at least 1 hour before slicing.

Equipment Needed

• 9-inch springform pan

• Two 9-inch round cake pans

• Electric mixer (hand or stand)

• Mixing bowls

• Rubber spatula

• Cooling rack

• Offset spatula for frosting

Prep Time: 45 minutes

Cook Time: 1 hour 20 minutes (total for both cake and cheesecake)

Total Time: About 6 hours (including chilling time)

Serving Size: 12 servings

Red Velvet Cheesecake

This Red Velvet Cheesecake combines the best of two desserts rich, tangy cheesecake and moist, cocoa-kissed red velvet cake. With its striking red hue, creamy texture, and layers of indulgence, it’s perfect for special occasions like Valentine’s Day, Christmas, or anytime you want to impress.

Print Recipe

Prep Time:45 minutes mins

Cook Time:1 hour hr 20 minutes mins

Total Time:2 hours hrs

Equipment

• 9-inch springform pan
• Two 9-inch round cake pans
• Electric mixer (hand or stand)
• Mixing bowls
• Rubber spatula
• Cooling rack
• Offset spatula for frosting

Ingredients

• For the Red Velvet Cake Layers
• 2 ½ cups 310 g all-purpose flour
• 1 ½ cups 300 g granulated sugar
• 1 tsp baking soda
• 1 tsp fine salt
• 1 tsp cocoa powder
• 1 ½ cups 360 ml vegetable oil
• 1 cup 240 ml buttermilk, at room temperature
• 2 large eggs at room temperature
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 2 tsp vanilla extract
• For the Cheesecake Layer
• 16 oz 450 g cream cheese, softened
• ¾ cup 150 g granulated sugar
• 2 large eggs at room temperature
• ½ cup 120 ml sour cream
• 1 tsp vanilla extract
• For the Cream Cheese Frosting
• 8 oz 225 g cream cheese, softened
• ½ cup 115 g unsalted butter, softened
• 4 cups 480 g powdered sugar, sifted
• 1 tsp vanilla extract

Instructions

• Step 1: Make the Cheesecake Layer
• Preheat oven to 325°F (163°C).
• Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
• In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
• Mix in eggs one at a time, followed by sour cream and vanilla.
• Pour into the prepared pan and bake for 45–50 minutes, or until the center is set.
• Cool completely, then wrap in plastic and freeze for at least 2 hours for easier assembly.
• Step 2: Make the Red Velvet Cake Layers
• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
• In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
• Gradually add dry ingredients to wet, mixing until just combined.
• Divide batter evenly between pans and bake for 25–30 minutes.
• Cool completely before assembling.
• Step 3: Make the Cream Cheese Frosting
• Beat cream cheese and butter until creamy.
• Gradually add powdered sugar and vanilla, beating until fluffy.
• Step 4: Assemble the Cake
• Place one red velvet cake layer on a serving plate.
• Carefully remove cheesecake from the pan and place it on top.
• Add the second red velvet cake layer.
• Frost the entire cake with cream cheese frosting.
• Chill for at least 1 hour before slicing.

Servings: 12 servings

10 Frequently Asked Questions (FAQs)

1. Can I make the cheesecake layer ahead of time?
Yes! The cheesecake layer can be made up to 2 days in advance and stored wrapped in plastic wrap in the refrigerator, or frozen for up to 1 month.

2. Can I use a box mix for the red velvet cake?
Absolutely. You can use two 9-inch layers from a boxed red velvet cake mix to save time.

3. What type of cream cheese should I use?
Use full-fat block cream cheese for the best texture and flavor. Avoid whipped or spreadable cream cheese.

4. Can I make this without red food coloring?
Yes, but the cake will not have the traditional red hue. You can leave it out or replace it with beet powder for a natural alternative.

5. How do I prevent my cheesecake from cracking?
Avoid overmixing the batter and bake at a consistent low temperature. Let it cool gradually in the oven with the door cracked open.

6. Can I use a different frosting?
Yes, but cream cheese frosting is classic for red velvet. You can use buttercream or whipped cream frosting instead.

7. Do I need to freeze the cheesecake before assembling?
Freezing for at least 2 hours helps keep the layers stable and makes stacking easier.

8. How long should I chill the finished cake before serving?
Chill for at least 1 hour to allow the flavors to meld and frosting to firm up.

9. Can I make this cake gluten-free?
Yes, simply replace the flour with a 1:1 gluten-free baking flour blend.

10. How many people does this cake serve?
A 9-inch cake serves about 12 slices, depending on portion size.

How To Store Red Velvet Cheesecake

• Room Temperature: Not recommended, since cheesecake contains dairy. Only leave out for up to 2 hours when serving.

• Refrigerator: Store in an airtight cake container or wrap loosely in plastic wrap for up to 4–5 days.

• Freezer (Whole or Slices): Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

• Tip: For clean slices, run a sharp knife under hot water, wipe dry, and cut.