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Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipes
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Get ready for pure indulgence! This showstopper features layers of moist, homemade red velvet cake snuggling a rich, creamy baked cheesecake center. It’s all wrapped up in a tangy, smooth cream cheese frosting – truly the best of both dessert worlds!

Ingredients

Scale

For the Cheesecake:

  • 16 oz cream cheese, room temperature
  • ½ cup (99 g) granulated sugar
  • 1 tbsp all-purpose flour
  • Pinch salt
  • ¼ cup (60 ml) heavy cream
  • ½ tsp vanilla extract
  • 2 large eggs, room temperature

For the Red Velvet Cake:

  • ½ cup (113 g) unsalted butter, room temperature
  • 1½ cups (298 g) granulated sugar
  • 2 large eggs
  • ¼ cup (26 g) + 1 tbsp unsweetened cocoa powder
  • 6 tbsp red food coloring, liquid
  • 1 tsp vanilla extract
  • 1 cup (240 ml) buttermilk
  • 2¼ cups (270 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp distilled white vinegar

For the Cream Cheese Frosting:

  • 1 cup (227 g) unsalted butter, room temperature
  • 4 cups (454 g) powdered sugar
  • 2 tsp vanilla extract
  • Pinch salt
  • 16 oz cream cheese, chilled and cut into 16 pieces

Instructions

Make the Cheesecake:
* Preheat oven to 350°F (175°C). Spray a 9-inch springform pan, line bottom with parchment.
* Beat cream cheese, sugar, flour, and salt on medium-low until creamy (about 3 mins).
* Mix in heavy cream and vanilla. Beat in eggs one at a time, just until combined.
* Pour into prepared pan, spread evenly.
* Bake 40-55 mins until set. Cool on wire rack (1 hr), then freeze until solid (at least 3 hrs or overnight).

2. Make the Red Velvet Cake:
* Preheat oven to 350°F (175°C). Grease, parchment-line, butter, and flour two 9-inch cake pans.
* Cream butter and sugar until light and fluffy (3 mins). Beat in eggs one at a time.
* In a small bowl, mix cocoa, vanilla, and red food coloring into a paste. Add to batter, mix until combined.
* Alternately add buttermilk and flour (starting and ending with flour) on low speed.
* Mix in salt, baking soda, and vinegar. Beat on high until smooth.
* Divide batter between pans. Bake 30 mins, or until toothpick comes out clean. Cool 10 mins in pans, then fully on wire rack.

3. Make the Frosting:
* Beat butter, powdered sugar, vanilla, and salt on low until smooth (about 2 mins).
* Increase speed to medium-low. Add chilled cream cheese pieces one by one, beating until smooth (about 2 more mins).

4. Assemble the Cake:
* Level cooled cake layers if needed. Place one layer on serving platter.
* Remove cheesecake from freezer/pan. Trim edges gently if needed to match cake size.
* Place cheesecake layer onto first cake layer. Top with second cake layer (upside-down).
* Apply a thin “crumb coat” of frosting. Chill 30 mins.
* Frost entire cake generously. Decorate as desired.

Notes

  • Serving: For best texture, let the cake sit at room temperature for 20 minutes before slicing and serving. Garnish with leftover cake crumbs or fresh berries!
  • Tips & Tricks: Use room temperature ingredients (except for the frosting’s cream cheese!) for smooth mixing. Don’t overbeat cheesecake eggs. The freezing step for the cheesecake is crucial for clean assembly. A crumb coat prevents crumbs in your final frosting layer.
  • Storage: Keep the cake refrigerated, covered tightly. It’s best enjoyed within 5 days. You can also freeze individual slices (wrap well in plastic wrap and foil) for up to 1 month; thaw overnight in the refrigerator.

Find it online: https://cakeshungry.com/red-velvet-cheesecake/