Indulging in a slice of Red Velvet Cheesecake Bliss is like a hug for your taste buds. This delicious dessert combines the rich flavors of red velvet cake with the smooth creaminess of cheesecake. It’s not just a treat for special occasions; its simple preparation makes it an excellent choice for any day you want to impress family and friends.
Recipe Information
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 12
Difficulty Level: Medium
Nutrition Information (per serving)
Calories: 400
Protein: 6g
Carbohydrates: 44g
Fat: 22g
Fiber: 1g
Sugar: 22g
Sodium: 150mg
Why Make Red Velvet Cheesecake Bliss
This recipe is not only a showstopper but also a great way to satisfy your sweet tooth with a healthier twist. By using beetroot powder as a natural coloring agent, you can enjoy the vibrant color without artificial ingredients. Plus, it’s versatile! You can easily modify the ingredients to meet dietary needs while still enjoying the delicious layers of flavor.
How to Make Red Velvet Cheesecake Bliss Step by Step
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 large egg
½ cup vegetable oil
2 tbsp red food coloring (or beetroot powder for natural option)
1 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese (softened)
½ cup sour cream
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp all-purpose flour
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh berries
Red velvet cake crumbs
Directions
Prepare the Red Velvet Cake Layer:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, vegetable oil, red food coloring, vanilla extract, and white vinegar. Combine the wet and dry ingredients, mixing until just blended. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool.
Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and sour cream until smooth. Gradually add the granulated sugar and continue beating until well combined. Add the eggs, one at a time, and mix until just incorporated. Stir in the vanilla extract and flour until smooth. Pour the cheesecake batter over the cooled red velvet cake layer. Bake for 30-35 minutes until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven for 1 hour.
Prepare Topping and Serve:
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the cooled cheesecake. Decorate with fresh berries and sprinkle red velvet cake crumbs on top before slicing.
How to Serve Red Velvet Cheesecake Bliss
Serve slices of Red Velvet Cheesecake Bliss with a dollop of whipped cream and a handful of fresh berries on the side for an elegant touch. It pairs beautifully with a cup of coffee or tea, making it the perfect dessert after a cozy dinner. For a festive touch, consider drizzle chocolate sauce over the top.
How to Store Red Velvet Cheesecake Bliss
To store, cover the cheesecake with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you wish to freeze it, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Expert Tips for Cooking Red Velvet Cheesecake Bliss
- Make sure all ingredients are at room temperature for better mixing.
- Use a water bath while baking the cheesecake to prevent cracks.
- Let the cake cool completely before adding the cheesecake layer for best results.
Delicious Variations of Red Velvet Cheesecake Bliss
You can switch up the flavor by adding a hint of espresso powder for a mocha version or spice it up with a dash of cinnamon in the batter. For a citrus twist, try incorporating lemon zest in the cheesecake layer, giving it a refreshing flavor. Or, create a vegan version by substituting with plant-based cream cheese and eggs.
Conclusion
Red Velvet Cheesecake Bliss is an alluring dessert that will wow your guests with its stunning looks and delightful flavors. It’s easy to make, beautifully versatile, and guaranteed to become a favorite in your dessert rotation. Try it today and experience the bliss for yourself!
Red Velvet Cheesecake Bliss
Ingredients
For the Red Velvet Cake Layer
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 1 large egg
- 0.5 cup vegetable oil
- 2 tbsp red food coloring (or beetroot powder for natural option) Use beetroot powder for a natural coloring agent.
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Layer
- 16 oz cream cheese (softened)
- 0.5 cup sour cream
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
For the Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh berries For decoration.
- Red velvet cake crumbs For decoration.
Instructions
Preparation of Red Velvet Cake Layer
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, vegetable oil, red food coloring, vanilla extract, and vinegar.
- Combine the wet and dry ingredients, mixing until just blended.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool.
Preparation of Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and sour cream until smooth.
- Gradually add the granulated sugar and continue beating until well combined.
- Add the eggs, one at a time, and mix until just incorporated.
- Stir in the vanilla extract and flour until smooth.
- Pour the cheesecake batter over the cooled red velvet cake layer.
- Bake for 30-35 minutes until the edges are set but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven for 1 hour.
Prepare Topping and Serve
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled cheesecake.
- Decorate with fresh berries and sprinkle red velvet cake crumbs on top before slicing.
