If you’re searching for a dessert that marries elegance with indulgence, look no further than this Red Velvet Cheesecake. This recipe delivers a show-stopping dessert with its vibrant crimson cake and creamy, tangy cheesecake layers, all crowned with a luscious cream cheese frosting. It’s the perfect centerpiece for any celebration, offering a delightful blend of classic red Velvet flavor and rich cheesecake texture that will impress every guest and tantalize every taste bud.
Key Ingredients for Red Velvet Cheesecake
Here’s everything you’ll need to create this dazzling dessert:
For the Red Velvet Cake Layers:
- 1 ½ cups (180g) all-purpose flour: Sifted, to ensure a light and airy texture.
- 1 ½ tablespoons unsweetened cocoa powder: Natural unsweetened cocoa for a true red velvet flavor without darkening the color too much.
- ½ teaspoon baking soda: Essential for the cake’s rise and tender crumb.
- ¼ teaspoon salt: Balances the sweetness and enhances flavor.
- ½ cup (113g) unsalted butter: Melted and cooled, for richness.
- 1 cup (200g) granulated sugar: For sweetness.
- 1 large egg: Room temperature, binds ingredients.
- 1 teaspoon vanilla extract: Pure vanilla for a classic flavor.
- ½ cup (120ml) buttermilk: Room temperature, for moistness and to activate baking soda.
- 1 tablespoon red food coloring: High-quality gel food coloring for a vibrant red hue.
- 1 teaspoon distilled white vinegar: Reacts with baking soda for lift and tenderizes the cake.
For the Cheesecake Layer:
- 2 (8-ounce) packages cream cheese (450g total): Full-fat, softened to room temperature for a smooth cheesecake.
- ½ cup (100g) granulated sugar: For sweetness in the cheesecake.
- 1 large egg: Room temperature, for binding and structure.
- 1 teaspoon vanilla extract: Enhances the cheesecake flavor.
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese (225g): Full-fat, softened to room temperature.
- ½ cup (113g) unsalted butter: Softened to room temperature.
- 3 cups (360g) powdered sugar: Sifted, for a smooth frosting.
- 1 teaspoon vanilla extract: Pure vanilla for flavor.
- 1-2 tablespoons milk or cream: As needed, to reach desired consistency.
How to Make Red Velvet Cheesecake
This beautiful Red Velvet Cheesecake recipe is surprisingly easy to create, yielding a truly satisfying dessert that’s rich, creamy, and bursting with classic red velvet notes. With distinct red cake layers and a decadent cheesecake center, this dessert manages to be both simple to assemble and spectacular to behold, requiring about 60 minutes of active preparation time, plus chilling.
● Step-by-Step Instructions:
Prepare the Red Velvet Cake Layers (2 x 6-inch rounds):
- Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans. Line bottoms with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together melted butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a small bowl, combine buttermilk, red food coloring, and vinegar.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the Cheesecake Layer (1 x 6-inch round):
- Reduce oven temperature to 325°F (160°C).
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla extract, mixing on low speed until just combined. Do not overmix.
- Pour the cheesecake batter into one of the cleaned 6-inch cake pans (greased and lined with parchment paper).
- Bake for 25-30 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once fully cooled, cover and refrigerate for at least 2 hours, or preferably overnight, to firm up.
Prepare the Cream Cheese Frosting:
- In a large bowl, with a stand mixer or hand mixer, beat softened cream cheese and softened unsalted butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, ½ cup at a time, mixing on low speed until fully incorporated.
- Add the vanilla extract and 1 tablespoon of milk or cream. Beat on medium-high speed until light and fluffy. Add more milk or cream, a teaspoon at a time, if a thinner consistency is desired.
Assemble the Red Velvet Cheesecake:
- Once both cake layers and the cheesecake layer are completely cooled (and the cheesecake is chilled), begin assembling.
- Place one red velvet cake layer on your serving plate or cake stand.
- Spread a generous layer of cream cheese frosting over the first cake layer.
- Carefully place the chilled cheesecake layer on top of the frosting.
- Spread another layer of cream cheese frosting over the cheesecake.
- Top with the second red velvet cake layer.
- Frost the entire cake with the remaining cream cheese frosting, smooth the sides and top, or create decorative swirls.
- Refrigerate the assembled Red Velvet Cheesecake for at least 1 hour before slicing and serving to allow the layers and frosting to set.
Why You’ll Love This Red Velvet Cheesecake
You’ll absolutely fall in love with this Red Velvet Cheesecake because it’s a showstopper—a dessert that delivers maximum “wow” factor with minimal fuss. The main highlight is its breathtaking combination of moist, subtly chocolatey red velvet cake and a luxuriously smooth vanilla cheesecake, all brought together by that irresistible tangy cream cheese frosting.
Making this stunning dessert at home isn’t just about the flavor; it’s a fantastic cost-saver compared to buying a specialty cake at a bakery. Plus, you get to control the quality of ingredients, ensuring every bite is fresh and delicious. The vibrant red color, thanks to quality food coloring, makes it a feast for the eyes, while the rich flavors of cocoa, vanilla, and tangy cream cheese create a symphony on your palate. If you enjoy layered desserts, you might also adore our Triple Chocolate Mousse Cake. Give this Red Velvet Cheesecake a try, and prepare to impress everyone with your baking prowess!
What to Serve Red Velvet Cheesecake With
This rich and satisfying dessert pairs wonderfully with a variety of beverages and simple accompaniments that complement its decadent flavors without overpowering them.
- Coffee or Espresso: The robust bitterness of a freshly brewed cup of coffee or a concentrated espresso shot cuts through the cheesecake’s richness beautifully.
- Black Tea: A strong, unadorned black tea like Earl Grey or English Breakfast can be a refreshing counterpoint.
- Dessert Wine: A light and fruity dessert wine, such as a Moscato d’Asti or a Late Harvest Riesling, can elevate the experience with its sweet and often bubbly notes.
- Fresh Berries: A simple side of fresh raspberries, strawberries, or blueberries adds a touch of acidity and freshness, cutting through the sweetness and providing a pleasant textural contrast.
- Vanilla Bean Ice Cream: A small scoop of high-quality vanilla bean ice cream could be a delightful accompaniment, adding an extra layer of creamy decadence.
Top Tips for Perfecting Red Velvet Cheesecake
Achieving the perfect Red Velvet Cheesecake requires attention to detail, but these tips will guide you to success, whether you’re a seasoned baker or just starting out.
- Room Temperature Ingredients are Key: For both the cake and cheesecake layers, ensure your dairy products (butter, eggs, cream cheese, buttermilk) are at room temperature. This allows them to emulsify properly, creating a smooth, lump-free batter and cheesecake filling, and a fluffy frosting.
- Don’t Overmix: Overmixing develops gluten in the flour, leading to a tough cake. For the cheesecake, overmixing incorporates too much air, which can cause cracking during baking and cooling. Mix just until ingredients are combined.
- Quality Red Food Coloring: To achieve that iconic vibrant red color, invest in a good quality gel food coloring rather than liquid. Gel colors are more concentrated and won’t thin out your batter.
- Water Bath for Cheesecake (Optional but Recommended): While this recipe doesn’t strictly require it, a water bath (wrapping the bottom of your cheesecake pan in foil and placing it in a larger pan filled with hot water during baking) creates a moist, even heat, preventing cracks and ensuring a silkier texture. If skipping, make sure to cool the cheesecake gradually in the oven with the door ajar.
- Chill Thoroughly: Both the cheesecake layer and the assembled cake need significant chilling time. The cheesecake needs to be fully firm before stacking to prevent it from squishing. The assembled cake needs chilling to allow the frosting to set and the layers to meld, making for cleaner slices.
- Sift Powdered Sugar: Always sift your powdered sugar for the frosting to prevent lumps and ensure a perfectly smooth, creamy texture.
Storing and Reheating Tips
This Red Velvet Cheesecake is a delicious treat that can be enjoyed for several days after baking with proper storage.
- Storage: Store any leftover Red Velvet Cheesecake tightly covered in an airtight container or wrapped snugly in plastic wrap in the refrigerator. This will prevent it from drying out and absorbing odors from other foods. It will stay fresh and delicious for 3-5 days.
- Freezing: For longer storage, you can freeze individual slices or the whole cheesecake (if unfrosted, it’s easier). Wrap slices tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Store in an airtight container or freezer bag. The cheesecake can be frozen for up to 1 month. For best texture, transfer frozen slices to the refrigerator to thaw overnight before serving. Reheating is not recommended for this type of dessert; it’s best enjoyed chilled.
Final Thoughts
This Red Velvet Cheesecake is more than just a dessert; it’s an experience. Each bite delivers the comforting essence of a classic red velvet cake seamlessly intertwined with the luxurious creaminess of a perfectly baked cheesecake, all brought together by a cloud of tangy cream cheese frosting. It’s a testament to the fact that some combinations are simply meant to be. Whether you’re celebrating a special occasion or simply indulging a craving for something truly spectacular, this recipe promises to deliver. Its stunning appearance and unforgettable taste make it a guaranteed crowd-pleaser and a recipe you’ll revisit again and again.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Red Velvet Cheesecake FAQs
Q1: Can I make this with store-bought cake mix?
A1: Yes, you can. You can use a red velvet cake mix for the cake layers to save time, following the package directions for two 6-inch cakes. Just ensure they are fully cooled before assembly.
Q2: My cheesecake cracked. What happened?
A2: Cheesecake cracks are often caused by overbaking, sudden temperature changes, or overmixing. To prevent this, don’t overmix the batter, bake until the edges are set but the center still jiggles slightly, and cool gradually (e.g., in the oven with the door cracked). A water bath can also help.
Q3: Can I make the cheesecake layer ahead of time?
A3: Absolutely! The cheesecake layer is best made the day before assembly to allow it to chill and firm up completely, which makes it much easier to handle and stack.
Q4: How can I achieve a super vibrant red color?
A4: Use a high-quality gel food coloring, specifically “super red” or “no-taste red.” Liquid food coloring typically doesn’t yield as intense a color without adding too much moisture to the batter.
Q5: Can I use low-fat cream cheese?
A5: For the best results regarding texture and richness, full-fat cream cheese is highly recommended for both the cheesecake and the frosting. Low-fat versions can result in a less creamy and sometimes watery texture.
Q6: What if I don’t have buttermilk?
A6: You can make a substitute for buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk until it reaches ½ cup. Let it sit for 5-10 minutes until it slightly curdles before using.