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A delicious Red Velvet Cheesecake is featured in this tempting image.
Lady Maria

Irresistible Red Velvet Cheesecake

This Red Velvet Cheesecake combines the tangy cocoa flavor of red velvet cake with a rich and creamy cheesecake filling. It's a show-stopping dessert that's surprisingly easy to make, perfect for impressing family and friends.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar for cake
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract for cake
  • 1/2 cup vegetable oil
  • 1 teaspoon white vinegar
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar for cheesecake
  • 4 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract for cheesecake
  • 8 ounces cream cheese, softened for frosting
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 2-4 tablespoons milk or cream for frosting

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (stand or hand mixer)
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • parchment paper
  • Aluminum foil
  • wire rack
  • Roasting pan
  • Sharp knife

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan, lining the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and red food coloring.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Stir in the vegetable oil and vinegar until well combined.
  6. Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake layer cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Trim the top of the cooled cake layer with a serrated knife if it's uneven.
  9. Ensure cream cheese is softened to room temperature.
  10. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  11. Gradually add the sugar, beating until well combined.
  12. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  13. Stir in the sour cream and vanilla extract until just combined.
  14. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
  15. Place the cooled red velvet cake layer back into the springform pan.
  16. Pour the cheesecake filling over the cake layer, spreading it evenly.
  17. Place the springform pan inside a larger roasting pan.
  18. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  19. Bake in the preheated oven for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
  20. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  21. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  22. Cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  23. Make sure cream cheese and butter are softened to room temperature.
  24. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
  25. Gradually add the powdered sugar, beating until well combined.
  26. Stir in the vanilla extract and milk (or cream) until the frosting reaches your desired consistency.
  27. Once the cheesecake is completely chilled, remove it from the springform pan.
  28. Spread the cream cheese frosting evenly over the top.
  29. Garnish with red velvet cake crumbs, chocolate shavings, or fresh berries (optional).
  30. Slice and serve chilled.

Notes

For a smoother cheesecake filling, ensure the cream cheese is fully softened. A water bath is crucial for preventing cracks. Cool the cheesecake slowly to avoid cracking. Garnish with red velvet cake crumbs for an extra touch. Store leftover cheesecake in the refrigerator for up to 3 days.