Red Velvet Cheesecake
A delightful fusion of rich red velvet cake and creamy cheesecake perfect for any celebration.
Ingredients
For the Red Velvet Cake Layer
- 1.5 cups 1 ½ cups all-purpose flour
- 1 cup 1 cup granulated sugar
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon ½ teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 1 teaspoon 1 teaspoon unsweetened cocoa powder
- 1 cup 1 cup vegetable oil
- 1 cup 1 cup buttermilk
- 2 large 2 large eggs
- 2 tablespoons 2 tablespoons red food coloring
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon white vinegar
For the Cheesecake Layer
- 16 oz 16 oz cream cheese, softened
- 0.5 cup ½ cup sour cream
- 0.75 cup ¾ cup granulated sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz 8 oz cream cheese, softened
- 0.25 cup ¼ cup unsalted butter, softened
- 4 cups 4 cups powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
Make the Red Velvet Cake
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Mix the wet ingredients into the dry until just combined.
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
Prepare the Cheesecake Layer
- In a large mixing bowl, beat the cream cheese until smooth.
- Add in the sour cream and sugar, mixing until well combined.
- Beat in the eggs one at a time, then add the vanilla extract.
- Pour the cheesecake mixture over the cooled red velvet cake, smoothing it out evenly.
Bake the Cheesecake
- Return the pan to the oven and bake for about 50-60 minutes, or until the center is set but still has a slight jiggle.
- Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour to help prevent cracking.
Chill and Frost
- After it’s completely cooled, refrigerate the cheesecake for at least 4 hours (or overnight).
- Mix the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Spread the frosting over the chilled cheesecake.
Notes
Time-Saving Tip: Bake the red velvet layer the day before, and assemble the cheesecake when you’re ready. Decorate Your Way: Get creative with toppings like crushed cookies, chocolate shavings, or fresh berries. Don't Skimp on Cooling: Allow plenty of time to chill, as it helps firm up and enhances flavor!