Red Velvet Cheesecake
Indulge in the ultimate dessert fusion with this luscious Red Velvet Cheesecake—a show-stopping combination of moist red velvet cake, creamy cheesecake, and rich cream cheese frosting. This decadent treat features a perfectly baked red velvet base, topped with a silky smooth cheesecake layer, and crowned with a generous swirl of velvety frosting. Vibrant red food coloring, tangy buttermilk, and a hint of cocoa create the signature red velvet flavor, while a touch of white vinegar ensures a tender crumb. Finished with an elegant garnish of cake crumbs or chocolate shavings, this dessert is as striking as it is delicious. Perfect for special occasions or when you want to impress your guests, this easy-to-follow recipe yields a stunning no-fail cheesecake that’s best served chilled. Elevate your dessert game with this irresistible Red Velvet Cheesecake today!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Buttermilk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 tablespoon Red food coloring
- 0.5 teaspoons White vinegar
- 1 teaspoon Vanilla extract
- 16 ounces Cream cheese
- 0.75 cup Powdered sugar
- 0.5 cup Heavy cream
- 0.25 cup Butter
- 1 cup Additional powdered sugar (for frosting)
- 4 ounces Cream cheese (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a medium mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sift to ensure no lumps.
In a separate bowl, whisk together buttermilk, vegetable oil, egg, red food coloring, vinegar, and vanilla extract until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour the red velvet batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
While the cake layer cools, prepare the cheesecake layer. Beat the cream cheese with powdered sugar until smooth and creamy. Gradually add heavy cream and mix until thickened and smooth.
When the cake base has cooled, spread the cheesecake mixture evenly over the cake layer, using a spatula to smooth the top. Refrigerate for at least 4 hours or until the cheesecake is fully set.
To prepare the frosting, beat the butter and cream cheese together until fluffy. Add the vanilla extract, followed by the powdered sugar, and mix until smooth.
Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Spread the frosting evenly on top and around the sides of the cheesecake.
Garnish with red velvet cake crumbs, sprinkles, or chocolate shavings if desired. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.6 g | 448% | |
| Saturated Fat | 178.4 g | 892% | |
| Polyunsaturated Fat | 43.9 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 573.7 g | 209% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 441.8 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 735 mg | 57% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
