Red Velvet Cheesecake is a spectacular fusion of two classic desserts: the rich, creamy texture of New York-style cheesecake and the bold, tangy flavors of red velvet cake. This indulgent treat has the vibrant red hue and slight cocoa taste of red velvet combined with the silky, dense consistency of cheesecake. Topped with a creamy frosting and perhaps a sprinkling of chocolate shavings, this cheesecake is the perfect centerpiece for special occasions, holidays, or simply to satisfy a dessert craving.
What You’ll Need
Ingredients
Here’s what you’ll need to create the perfect Red Velvet Cheesecake, divided into sections for the red velvet cake layers, the cheesecake filling, and the frosting.
For the Red Velvet Cake Layers:
- 2 ½ cups all-purpose flour: Provides the structure for the cake. Be sure to measure accurately for the best texture.
- 1 ½ cups granulated sugar: Sweetens the cake and helps create a soft, tender crumb.
- 1 teaspoon baking soda: Helps the cake rise and become light.
- 1 teaspoon unsweetened cocoa powder: Gives the red velvet cake its subtle chocolate flavor.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 2 large eggs, room temperature: Provide structure and help bind the ingredients together.
- 1 ½ cups vegetable oil: Keeps the cake moist and tender.
- 1 cup buttermilk, room temperature: Adds tanginess and helps activate the baking soda.
- 1 tablespoon vanilla extract: Adds depth of flavor.
- 2 tablespoons red food coloring: Gives the cake its vibrant red color. You can adjust the amount based on your preference.
- 1 teaspoon white vinegar: Reacts with the baking soda to help the cake rise and enhances the red color.
For the Cheesecake Filling:
- 24 oz cream cheese, softened: The base of the cheesecake filling. Make sure it’s fully softened to avoid lumps.
- 1 cup granulated sugar: Sweetens the cheesecake filling.
- 3 large eggs, room temperature: Add structure and help bind the cheesecake filling.
- 1 cup sour cream: Adds creaminess and a slight tang to the cheesecake.
- 1 teaspoon vanilla extract: Complements the flavors of the cheesecake.
- 2 tablespoons all-purpose flour: Helps stabilize the cheesecake filling.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened: Creates a rich, tangy frosting.
- ½ cup unsalted butter, softened: Adds richness and creaminess to the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract: Adds flavor to the frosting.
Optional Toppings:
- Chocolate shavings: Adds a decorative touch and extra chocolate flavor.
- Whipped cream: For an added layer of decadence.
- Fresh berries: A pop of color and freshness to balance the richness.
Equipment
- 9-inch springform pan: Essential for making the cheesecake, allowing easy removal of the cake.
- Parchment paper: To line the pan and prevent sticking.
- Mixing bowls: For combining ingredients. Use separate bowls for the cake batter, cheesecake filling, and frosting.
- Electric mixer or stand mixer: To ensure smooth, well-mixed batters and fillings.
- Spatula: For folding ingredients and spreading batters.
- Whisk: To blend dry ingredients and whisk the cheesecake filling.
- Cooling rack: Allows the cheesecake to cool evenly before chilling.
How to Make
Step 1: Preparing the Red Velvet Cake Layers
The red velvet cake layers provide a flavorful and visually stunning foundation for the cheesecake.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a large bowl, whisk together 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of cocoa powder, and 1 teaspoon of salt. Set this aside.
- Combine Wet Ingredients:
- In a separate bowl, beat 2 large eggs, 1 ½ cups of vegetable oil, and 1 cup of buttermilk until well combined. Add 1 tablespoon of vanilla extract, 2 tablespoons of red food coloring, and 1 teaspoon of white vinegar, stirring until the mixture is smooth and vibrant.
- Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Bake the Cake Layers:
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Preparing the Cheesecake Filling
The creamy cheesecake filling is the star of this dessert, providing a smooth and luxurious texture.
- Beat the Cream Cheese:
- In a large mixing bowl, beat 24 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes. Scrape down the sides of the bowl to ensure there are no lumps.
- Add Sugar and Flour:
- Gradually add 1 cup of granulated sugar and 2 tablespoons of all-purpose flour, beating until well combined. The flour helps to stabilize the cheesecake and gives it a slightly firmer texture.
- Incorporate Eggs:
- Add the eggs, one at a time, beating on low speed after each addition. Be careful not to overbeat the mixture, as this can incorporate too much air and cause the cheesecake to crack during baking.
- Add Sour Cream and Vanilla Extract:
- Mix in 1 cup of sour cream and 1 teaspoon of vanilla extract until smooth and creamy. The sour cream adds tanginess and ensures a velvety texture.
- Bake the Cheesecake:
- Pour the cheesecake filling into a greased 9-inch springform pan. Bake at 325°F (165°C) for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually, which helps prevent cracks.
Step 3: Assembling the Red Velvet Cheesecake
Now it’s time to bring the cake layers and cheesecake together!
- Layer the Cake and Cheesecake:
- Once the cheesecake has cooled completely, carefully remove it from the springform pan. Place one red velvet cake layer on a serving platter, top it with the cheesecake, and then add the second red velvet cake layer on top.
- Prepare the Frosting:
- In a large bowl, beat 8 oz of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is thick and spreadable.
- Frost the Cake:
- Spread a thick layer of cream cheese frosting over the top and sides of the cake, using a spatula to smooth it out. For a decorative touch, pipe extra frosting around the edges or add chocolate shavings on top.
Step 4: Chill the Cheesecake
For the best flavor and texture, the assembled Red Velvet Cheesecake needs to be chilled.
- Refrigerate:
- Place the frosted cheesecake in the refrigerator and chill for at least 4 hours or overnight. This allows the flavors to meld and the cheesecake to firm up, making it easier to slice.
- Slice and Serve:
- When you’re ready to serve, use a sharp knife to slice the cheesecake into generous portions. Clean the knife between slices for neat edges.
Serving and Storage Tips
Serving Suggestions
Red Velvet Cheesecake is a rich and indulgent dessert, perfect for special occasions. Here’s how to serve it:
- With Fresh Berries: The tartness of fresh raspberries or strawberries contrasts beautifully with the richness of the cheesecake.
- With Whipped Cream: A dollop of whipped cream on top adds a light, airy contrast to the dense cheesecake.
- As a Party Centerpiece: This cake is stunning on a dessert table and is sure to be a show-stopper at parties and gatherings.
Storage Tips
Refrigeration:
- Store the cheesecake in the refrigerator for up to 5 days. Keep it covered to prevent it from drying out or absorbing odors from other foods.
Freezing:
- Red Velvet Cheesecake can also be frozen. Wrap individual slices in plastic wrap, then place them in an airtight container or freezer-safe bag. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight before serving.
Mistakes to Avoid
While making Red Velvet Cheesecake, it’s essential to avoid common pitfalls that can affect the quality, texture, or appearance of your final dessert. Here’s a detailed guide to help you navigate through potential mistakes, ensuring your cheesecake turns out perfectly every time.
1. Overmixing the Batter
- One of the most frequent mistakes when making both the red velvet cake layers and the cheesecake filling is overmixing the batter. Overmixing can lead to a tough, dense cake and cause the cheesecake filling to crack or become too airy.
- Solution: When combining the dry ingredients into the wet ingredients for the cake batter, mix just until combined. For the cheesecake filling, mix on low speed and stop as soon as the ingredients are fully incorporated. Scrape down the sides of the bowl to avoid overmixing while ensuring everything is well blended.
2. Not Softening the Cream Cheese Enough
- Using cream cheese that is too cold will result in a lumpy cheesecake filling. These lumps will not bake out and can affect the texture of the cheesecake.
- Solution: Make sure your cream cheese is fully softened before beginning. You can leave it out at room temperature for a couple of hours, or microwave it in 15-second increments (at 50% power) until it’s soft but not melted.
3. Skipping the Vinegar in the Red Velvet Cake
- The vinegar in red velvet cake may seem like a small ingredient, but it plays a crucial role in both flavor and texture. It reacts with the baking soda to help the cake rise and contributes to the slight tanginess that distinguishes red velvet from a standard chocolate cake.
- Solution: Always include the vinegar in the red velvet cake batter. Don’t skip it or substitute it with another ingredient unless absolutely necessary.
4. Using Too Much Food Coloring
- While the red color is a key feature of red velvet cake, using too much food coloring can give the cake a chemical taste and stain your teeth and clothes.
- Solution: Stick to the recommended 2 tablespoons of food coloring. If you prefer a more natural alternative, you can use beetroot powder for a deep red hue without artificial ingredients.
5. Not Using a Water Bath for the Cheesecake
- One of the most common mistakes when making cheesecake is skipping the water bath. A water bath helps regulate the temperature of the cheesecake as it bakes, preventing cracks and ensuring a smooth, creamy texture.
- Solution: To create a water bath, wrap the outside of your springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan. This ensures even baking and reduces the risk of cracks.
6. Opening the Oven Door Too Early
- Opening the oven door too early or too often while the cake or cheesecake is baking can cause it to collapse or crack due to sudden temperature changes.
- Solution: Resist the urge to open the oven door until you’re nearing the end of the baking time. If you need to check on your cake, use the oven light and window to peek inside.
7. Not Letting the Cake Cool Completely Before Assembling
- Assembling the cheesecake before the red velvet cake layers and cheesecake are fully cooled can result in a soggy or runny cake.
- Solution: Allow the cake layers and the cheesecake to cool completely before assembling. You can even refrigerate them for a couple of hours to ensure they’re firm enough for stacking and frosting.
Tips and Tricks
Now that you know the common mistakes to avoid, let’s focus on some additional tips and tricks to elevate your Red Velvet Cheesecake to the next level. These tips will help you streamline the process and add extra touches that will impress your guests.
1. Room Temperature Ingredients for Better Results
- Using room temperature ingredients for both the red velvet cake and cheesecake filling ensures a smoother batter and better rise.
- Tip: Take out all your ingredients—eggs, butter, buttermilk, and cream cheese—at least 1 hour before you begin. This will help everything mix together more evenly, resulting in a more uniform texture.
2. Chill the Cheesecake Overnight for Better Flavor
- While it’s tempting to cut into your Red Velvet Cheesecake as soon as it’s assembled, giving it time to chill will improve both the flavor and texture. The flavors have time to meld, and the cheesecake firms up, making it easier to slice.
- Tip: For the best results, chill the cheesecake for at least 4 hours, but overnight is even better.
3. Use High-Quality Ingredients
- Using high-quality ingredients, especially the cocoa powder and vanilla extract, can make a significant difference in the flavor of your cake and cheesecake.
- Tip: Opt for pure vanilla extract rather than imitation, and use high-quality cocoa powder for the red velvet cake layers. The investment will pay off in flavor.
4. Decorating the Cheesecake
- Decorating your Red Velvet Cheesecake doesn’t have to be complicated. A simple, elegant finish can be just as stunning as an elaborate design.
- Tip: For a polished look, use a piping bag to add swirls of cream cheese frosting around the edges of the cheesecake. Top with chocolate shavings, fresh berries, or even a drizzle of melted chocolate for added flair.
5. Slicing the Perfect Piece
- Cheesecakes can be tricky to slice, but there’s a simple trick to getting clean, neat slices every time.
- Tip: Dip a sharp knife into hot water and wipe it clean between each slice. This prevents the cheesecake from sticking to the knife and gives you smooth, even pieces.
FAQ
1. Can I Make This Cheesecake Ahead of Time?
- Yes, Red Velvet Cheesecake is a great make-ahead dessert! In fact, the flavor and texture improve after a day in the refrigerator.
- Answer: You can prepare the cake layers and cheesecake filling up to 2 days in advance. Assemble and frost the cake the day before serving, and store it in the refrigerator.
2. How Can I Store Leftover Cheesecake?
- Proper storage ensures that your cheesecake stays fresh and delicious for days.
- Answer: Store leftover Red Velvet Cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.
3. Can I Make a Gluten-Free Version?
- Yes! It’s possible to make this dessert gluten-free by substituting a few key ingredients.
- Answer: Substitute the all-purpose flour in both the red velvet cake and cheesecake filling with a gluten-free flour blend. Make sure your baking soda and cocoa powder are also gluten-free. The rest of the ingredients should be naturally gluten-free, but always double-check labels to be sure.
4. What’s the Best Way to Prevent Cheesecake from Cracking?
- Cheesecake cracks can be frustrating, but there are several ways to prevent them.
- Answer: Use a water bath to ensure even baking, and avoid overmixing the cheesecake batter. Also, make sure to cool the cheesecake slowly by leaving it in the oven with the door cracked open after it finishes baking.
5. Can I Substitute the Red Food Coloring?
- Yes, if you’re looking for a natural alternative or want to skip the food coloring altogether.
- Answer: You can use natural red food coloring made from beet juice or beetroot powder. Alternatively, you can omit the food coloring entirely—the cake won’t be red, but it will still taste delicious!
Conclusion
Red Velvet Cheesecake is an impressive and decadent dessert that’s sure to be the star of any gathering. With its vibrant red cake layers, creamy cheesecake filling, and rich cream cheese frosting, this dessert is as visually striking as it is delicious. By following the detailed steps, tips, and tricks outlined in this guide, you’ll be able to create a flawless Red Velvet Cheesecake that will leave your friends and family raving.
Whether you’re making this dessert for a holiday celebration, a birthday, or just because, the combination of red velvet and cheesecake is a winner every time. Don’t forget to chill the cheesecake for the best results, and feel free to experiment with decorations and toppings to make it your own. Enjoy every bite of this indulgent, show-stopping cake!
PrintRed Velvet Cheesecake ❤️🍰
- Total Time: 24 minute
- Yield: 12 servings 1x
Description
This luscious Red Velvet Cheesecake combines the classic flavors of red velvet cake with a rich, creamy cheesecake layer. With a striking red hue and smooth, velvety texture, this dessert is perfect for special occasions or simply indulging in something decadent!
Ingredients
For the Red Velvet Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon red food coloring (adjust for desired color)
For the Topping (Optional):
- Whipped cream
- Chocolate shavings or sprinkles
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a medium bowl, mix together the chocolate cookie crumbs, melted butter, sugar, cocoa powder, and red food coloring until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, flour, and red food coloring until fully incorporated and the batter is a smooth, even red.
- Bake the Cheesecake:
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- Place the springform pan into a larger baking dish and fill the dish with 1 inch of hot water (water bath method). This will help prevent cracks in the cheesecake.
- Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool gradually for about 1 hour.
- Chill and Serve:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- When ready to serve, top with whipped cream and chocolate shavings for an extra touch of indulgence.
Notes
- For a more intense red color, adjust the amount of food coloring based on your preference.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
Nutrition
- Calories: 410
- Fat: 28g
- Carbohydrates: 35g
- Protein: 8g