Description
Red Velvet Cheesecake brings pure dessert delight straight to your table with classic Southern charm and creamy indulgence. Smooth cream cheese meets rich cocoa in a dessert that’ll make your taste buds dance with pure happiness.
Ingredients
Scale
Main Ingredients:
- 16 oz cream cheese
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup sugar
- 1 cup buttermilk
- 2 cups heavy whipping cream
Supporting Ingredients:
- ½ cup unsalted butter
- ½ cup sour cream
- ¼ cup cocoa powder
Finishing Ingredients:
- 3 eggs
- 2 eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar
Instructions
- Prepare your springform pan by lining the bottom with parchment paper and heating the oven to 325°F.
- Using an electric mixer, blend 16 oz cream cheese and 1 cup sugar until completely smooth.
- Incorporate 3 eggs into the mixture one at a time, ensuring each is fully integrated before adding the next.
- Mix in 1 tsp vanilla extract and ½ cup sour cream until the cheesecake batter is uniform.
- Pour the batter into the prepared pan and bake for 40-45 minutes, watching for a set edge with a slight jiggle in the center.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Preheat your oven to 350°F and prepare two 9-inch cake pans with grease and parchment.
- Sift together 2 cups flour, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
- In a separate large bowl, cream ½ cup unsalted butter and 1 ½ cups sugar until light and fluffy.
- Add 2 eggs to the butter mixture, then incorporate 1 cup buttermilk, 2 tsp vanilla extract, 2 tbsp red food coloring, and 1 tsp white vinegar.
- Gradually fold dry ingredients into the wet mixture, mixing until just combined.
- Divide the red velvet batter evenly between the two prepared pans and bake for 25-30 minutes.
- Let the cake layers cool completely, then trim the tops if needed to create even layers.
- Place one red velvet layer on your serving plate as the base.
- Carefully position the cooled cheesecake layer on top of the first cake layer.
- Add the second red velvet layer to complete the cake stack.
- Whip 2 cups heavy cream until stiff peaks form and spread evenly over the entire cake.
- Crumble any remaining red velvet cake trimmings and sprinkle on top for decoration.
- Refrigerate the assembled cake for at least 2 hours before serving to allow layers to set.
- Store your cake in the refrigerator, covered, for up to 4 days.
Notes
- Cream cheese should be at room temperature to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- When adding eggs to the cheesecake batter, mix each one gently to prevent overbeating, which can cause cracks in the final dessert.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and use gluten-free cocoa powder.
- Avoid opening the oven during baking to prevent temperature fluctuations that can cause the cheesecake to sink or crack.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes-1 hour 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 425 kcal
- Sugar: 41 g
- Sodium: 270 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg