Description
Red Velvet Cheesecake brings pure Southern charm straight to your dessert table with creamy layers that melt together beautifully. Rich chocolate notes and tangy cream cheese create a classic treat perfect for special celebrations or weekend indulgence.
Ingredients
Scale
Main Cake Components:
- 2.5 cups all-purpose flour (300g)
- 1.5 cups granulated sugar (300g)
- 1.5 cups vegetable oil (360ml)
- 1 cup buttermilk (240ml)
- 2 large eggs
Cheesecake Components:
- 2 blocks cream cheese, softened (16 oz / 454g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- ⅓ cup sour cream (80g)
Supporting Ingredients:
- 2 tablespoons red food coloring
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting Components:
- ½ cup unsalted butter, softened (113g)
- ¾ cup powdered sugar, sifted (360-480g)
- 1 block cream cheese, softened (8 oz / 226g)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Grab a 9-inch springform pan and line it with parchment paper. Coat lightly with cooking spray. Set your oven to precisely 325F (163C).
- In a large mixing bowl, combine 2 blocks (454g) softened cream cheese with ½ cup (100g) granulated sugar. Blend until completely smooth.
- Add 2 large eggs one at a time, mixing thoroughly after each addition. Incorporate ⅓ cup (80g) sour cream and 1 teaspoon vanilla extract.
- Transfer the cheesecake mixture into prepared pan. Smooth the top with a spatula to ensure even distribution.
- Bake at 325F (163C) for 45-50 minutes until the center is just set but slightly jiggly. Avoid over-baking to maintain a creamy texture.
- Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 3 hours to firm up.
- Preheat your oven to 350F (175C). Prepare two 9-inch round cake pans with cooking spray and a light dusting of flour.
- Whisk 2 ½ cups (300g) all-purpose flour, 1 ½ cups (300g) sugar, 1 tablespoon cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl.
- In a separate bowl, blend 1 ½ cups (360ml) vegetable oil, 1 cup (240ml) room temperature buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar.
- Combine wet and dry ingredients, mixing until just incorporated. Divide batter evenly between prepared pans.
- Bake at 350F (175C) for 30-35 minutes. Test with a toothpick for doneness. Cool completely on wire racks.
- Prepare frosting by beating 1 block (226g) cream cheese with ½ cup (113g) softened unsalted butter until creamy.
- Gradually add ¾ cup (360-480g) sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Mix until light and fluffy.
- Place one red velvet layer on your serving plate. Carefully position the chilled cheesecake on top.
- Add the second red velvet layer. Generously frost the entire cake, covering top and sides evenly.
- Refrigerate for at least 2 hours before slicing to allow flavors to meld and frosting to set.
Notes
- Use room temperature cream cheese and eggs for the smoothest, most even cheesecake texture without lumps.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to prevent cracking and ensure even baking.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath method.
- For a gluten-free version, substitute regular flour with a cup-for-cup gluten-free flour blend in the red velvet cake layers.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 678 kcal
- Sugar: 60 g
- Sodium: 280 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg