Description
This Red Velvet Cheesecake recipe combines the rich, creamy texture of a classic cheesecake with the moist, vibrant layers of red velvet cake, all topped with a luscious cream cheese frosting. Perfect for special occasions or indulgent treats, this dessert features distinct layers of vibrant red cake and smooth cheesecake, delivering a harmonious balance of flavor and texture.
Ingredients
Red Velvet Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Cream Cheese Frosting
- 2 (8 oz) packages cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cheesecake Layer: Preheat the oven to 325°F. Grease a 9-inch springform pan to prevent sticking. Beat the cream cheese and ¾ cup granulated sugar together until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Then stir in vanilla extract and sour cream until the batter is well blended.
- Bake the Cheesecake: Pour the cheesecake batter into the prepared pan and bake for 45-50 minutes, or until the center is just set but still slightly jiggly. Remove from oven and let cool completely on a wire rack, then refrigerate for at least 4 hours to firm up before assembling the cake.
- Make the Red Velvet Cake Batter: Preheat the oven to 350°F and grease two 9-inch cake pans. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder to evenly distribute all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until fully combined and smooth.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is just combined and smooth. Avoid over-mixing to maintain a tender crumb.
- Bake the Red Velvet Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes at 350°F, or until a toothpick inserted in the centers comes out clean. Allow the cakes to cool completely on a wire rack.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract until the frosting is smooth and spreadable.
- Assemble the Cake: Place one red velvet cake layer on your serving plate. Carefully add the chilled cheesecake layer on top of the first cake layer. Place the second red velvet cake layer on top of the cheesecake.
- Frost the Cake: Generously frost the entire cake with the prepared cream cheese frosting, smoothing the sides and top for a beautiful finish. Optionally, refrigerate the cake before serving to set the frosting.
Notes
- Make sure all cream cheese used is softened to avoid lumps in the batter and frosting.
- Allow the cheesecake to chill fully to prevent it from cracking and to ensure proper layering in assembly.
- Use a springform pan for easy removal of the cheesecake layer.
- Red food coloring intensity can be adjusted to achieve desired cake color.
- Store leftovers in the refrigerator and consume within 3-4 days for freshness.
- Let the assembled cake come to room temperature before serving to enhance flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
