classic red velvet with creamy cheesecake goodness. After sampling this delightful treat at various restaurants, I decided to seek out the perfect homemade recipe. Fortunately, my elder sister shared her tried-and-true version, and now I’m excited to share it with you on my blog. Discover how to make this show-stopping dessert and impress your family and friends!
Ingredients
- Cheesecake Layer:
- 16 oz cream cheese
- ⅔ cup sugar
- Pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 tsp vanilla extract
- Red Velvet Cake Layer:
- 2½ cups all-purpose flour
- 1½ cups sugar
- 3 tbsp unsweetened cocoa powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1½ cups vegetable oil
- 1 cup buttermilk
- ¼ cup red food coloring
- 2 tsp vanilla extract
- 2 tsp white vinegar
- Cream Cheese Frosting:
- 16 oz cream cheese
- 2½ cups powdered sugar
- ½ cup unsalted butter
- 1 tbsp vanilla extract
- For Garnish:
- White chocolate shavings
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Instructions
Oven Preparation and Pan Setup
- Preheat Oven: Set your oven to 325°F (163°C). Place a roasting pan on the middle rack.
- Boil Water: Boil a kettle of water for the water bath.
- Prepare the Baking Pan: Grease the baking pan to prevent sticking.
Cheesecake Layer Instructions
- Mix Ingredients: In a bowl, beat 16 oz of cream cheese until smooth. Gradually add ⅔ cup sugar and a pinch of salt, mixing well.
- Add Eggs and Creams: Incorporate 2 large eggs, ⅓ cup sour cream, ⅓ cup heavy whipping cream, and 1 tsp vanilla extract. Blend until fully combined.
- Spread Batter: Pour the cheesecake batter into the prepared pan and spread it evenly.
- Set Up Water Bath: Place the cheesecake pan into the roasting pan. Carefully add boiling water to the roasting pan, filling it about 1 inch high around the cheesecake pan.
- Bake: Bake the cheesecake for 45 minutes. Remove it from the oven and allow it to cool for 1-2 hours. Once cooled, freeze the cheesecake overnight.
Red Velvet Cake Layer Instructions
- Preheat Oven: Increase the oven temperature to 350°F (177°C).
- Prepare Cake Pans: Brush butter and flour on the baking pans to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine 2½ cups all-purpose flour, 1½ cups sugar, 3 tbsp unsweetened cocoa powder, 1½ tsp baking soda, and 1 tsp salt.
- Add Wet Ingredients: Add 2 large eggs, 1½ cups vegetable oil, 1 cup buttermilk, ¼ cup red food coloring, 2 tsp vanilla extract, and 2 tsp white vinegar to the dry mixture. Blend until smooth.
- Bake the Cake: Divide the red velvet batter between the prepared pans. Bake for 30 minutes. Cool for 10 minutes, then transfer to a wire rack for complete cooling.
Cream Cheese Frosting Instructions
- Prepare Frosting: In a mixing bowl, combine 16 oz cream cheese, 2½ cups powdered sugar, ½ cup unsalted butter, and 1 tbsp vanilla extract. Blend until smooth and creamy.
Assemble the Red Velvet Cheesecake
- Layer the Cakes: Start with a layer of red velvet cake. Carefully remove the cheesecake from the pan and peel off the baking paper. Trim the cheesecake to match the size of the red velvet layer.
- Layering: Place the trimmed cheesecake layer on top of the red velvet cake. Add the second red velvet layer on top.
Frost the Cake
- Initial Frosting: Using a spatula, apply a thin coat of cream cheese frosting around the entire cake. Chill the cake in the fridge for 30 minutes to set the frosting.
- Final Frosting: Add a second, thicker layer of frosting on top of the cake and smooth it out, allowing any excess frosting to drip down the sides.
- Garnish: Decorate the top with white chocolate shavings or chocolate chips. Cover the cake until ready to serve.
Notes
Popular Variations Chocolate Flour Red Velvet Cheesecake: One of the most beloved variations, this twist incorporates chocolate flour. Enhance the flavor by adding spices such as cinnamon, nutmeg, and ginger. These spices, combined with cocoa, elevate the overall taste profile of the cheesecake. Filling Options: While a traditional cream cheese filling is highly recommended, feel free to experiment with different fillings. Consider using vanilla buttercream or regular buttercream for a sweeter taste. For chocolate lovers, a rich chocolate filling can provide a delightful cocoa flavor. Storage Tips for Red Velvet Cheesecake Can you store Red Velvet Cheesecake? Absolutely! To maintain its freshness, cover the red velvet cheesecake tightly and store it in the refrigerator. It will keep well for 3 to 5 days. Given the use of frosting, refrigeration is essential to preserve its texture and flavor.
