Description
This Red Velvet Cheesecake is a decadent layered dessert combining the rich, moist texture of classic red velvet cake with a creamy, smooth cheesecake topping. Perfect for special occasions, this indulgent treat features a vibrant red cake base and a luscious cheesecake layer, finished with optional whipped cream and chocolate decorations for a stunning presentation.
Ingredients
Scale
For the Red Velvet Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz cream cheese (2 packages), softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
For the Topping:
- Whipped cream (optional, for garnish)
- Chocolate shavings or sprinkles (optional, for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder to evenly distribute the leavening agents and cocoa flavor.
- Mix Wet Ingredients: In a large bowl, combine vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until completely smooth to create a cohesive batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and ensure a tender crumb.
- Bake: Pour the red velvet batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese until smooth and creamy, eliminating lumps for a perfect cheesecake texture.
- Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and mix until well combined and smooth.
- Add Eggs: Incorporate the eggs one at a time, beating well after each to fully incorporate and create a smooth batter.
- Add Sour Cream: Mix in sour cream until the mixture is smooth, which adds creaminess and moisture to the cheesecake layer.
- Layer the Cake and Cheesecake: Place the cooled red velvet cake layer back into the springform pan. Pour the cheesecake batter evenly over the cake layer and smooth the top with a spatula.
- Bake: Bake the layered cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 additional hour to cool gradually and prevent cracking.
- Cool and Chill: Remove from the oven and cool the cheesecake to room temperature. Then refrigerate for at least 4 hours or overnight to set properly.
- Remove from Springform Pan: Carefully release and remove the sides of the springform pan to reveal the cheesecake without damaging its edges.
- Garnish: Top the cheesecake with whipped cream and chocolate shavings or sprinkles, if desired, to enhance presentation and flavor.
- Slice and Enjoy: Slice the cheesecake into portions and serve chilled. Enjoy the rich combination of red velvet cake and creamy cheesecake flavors!
Notes
- Make sure the cream cheese is softened to room temperature for smooth blending and a lump-free cheesecake layer.
- Use a water bath or place a pan of water on the oven floor to help prevent cracks in the cheesecake if desired.
- Allow the cheesecake to chill thoroughly for the best texture and slicing.
- If using a springform pan, place it on a baking sheet for easy transfer and to catch any potential leaks.
- Red food coloring is key to achieving the vibrant red hue characteristic of red velvet desserts.
- Let the red velvet cake layer cool completely before adding the cheesecake batter to avoid mixing layers.
