Red Velvet Cheesecake
Red velvet cheesecake: moist red velvet cake, creamy cheesecake, and velvety cream cheese frosting combine for the ultimate indulgent dessert.
Ingredients
- Cheesecake Layer:
- 24 oz 3 blocks full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 large eggs
- Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder natural
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1 –2 tbsp red food coloring
- Cream Cheese Frosting:
- 16 oz 2 blocks cream cheese, softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (165°C).
- Line a 9-inch springform pan with parchment paper and spray with non-stick spray.
- Beat cream cheese, sugar, flour, and salt until smooth.
- Add heavy cream and vanilla, followed by eggs, one at a time. Mix gently.
- Pour the batter into the pan and bake for 45–55 minutes, until set.
- Cool for 1 hour, then chill in the fridge for 3 hours or overnight.
- Make the Red Velvet Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Sift flour, sugar, cocoa powder, baking soda, and salt in a bowl.
- In a separate bowl, mix eggs, oil, buttermilk, vinegar, vanilla, and red food coloring.
- Gradually mix the wet ingredients into the dry until smooth.
- Divide the batter evenly between pans and bake for 30–35 minutes.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Cream Cheese Frosting:
- Beat softened butter and powdered sugar until smooth.
- Add softened cream cheese and vanilla; beat until creamy and lump-free.
- Assemble the Cake:
- Level the red velvet cake layers with a serrated knife.
- Place one red velvet layer on a platter, top with the cheesecake layer, and then the second cake layer.
- Frost the entire cake with cream cheese frosting.
- Decorate and Serve:
- Sprinkle with red velvet crumbs, shaved chocolate, or piped frosting swirls for decoration.
- Chill for at least 4 hours before serving.
Notes
- Make-Ahead: You can prepare the cheesecake layer up to 2 days in advance and freeze for 1 month.
- Storage: Store the assembled cake in the fridge for up to 5 days. Slices can also be frozen for up to 1 month.
- Shortcut: Use a store-bought red velvet cake mix if you’re short on time.