Red Velvet Cheesecake Recipe
If you’re looking for a dessert that is both delicious and visually stunning, the Red Velvet Cheesecake is the perfect choice. This recipe combines the rich, velvety texture of red velvet cake with a creamy cheesecake layer. The result is a decadent treat that is sure to impress your family and friends.
Why Make This Recipe
This Red Velvet Cheesecake is ideal for any occasion. Whether it’s a birthday, holiday, or just a sweet craving, it’s a crowd-pleaser. The vibrant color and amazing taste make it a showstopper. Plus, it’s relatively easy to make, allowing you to enjoy baking without too much hassle.
How to Make Red Velvet Cheesecake
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cocoa powder
- 3/4 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- Fresh strawberries, sliced
- Whipped cream
- Strawberry sauce or glaze
Directions
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Prepare the Red Velvet Cake Layer:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix vegetable oil, buttermilk, egg, food coloring, vanilla extract, and vinegar until combined. Slowly add the wet ingredients to the dry ingredients, mixing until smooth. 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 completely. -
Prepare the Cheesecake Layer:
Reduce the oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing on low speed. Then mix in sour cream, vanilla extract, and heavy whipping cream until just combined. Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour. Remove and let cool to room temperature, then refrigerate for at least 4-6 hours or overnight. -
Decorate:
Once chilled, top the cheesecake with sliced strawberries, whipped cream, and drizzle strawberry glaze or sauce over the top. Enjoy this decadent red velvet cheesecake with its rich layers and beautiful presentation! Perfect for celebrations or a sweet indulgence.
How to Serve Red Velvet Cheesecake
Serve this Red Velvet Cheesecake chilled. Slice it into wedges and place on dessert plates. You can add extra whipped cream or more strawberries on each slice for that extra touch. It pairs beautifully with coffee or a glass of milk.
How to Store Red Velvet Cheesecake
Keep the Red Velvet Cheesecake covered in the refrigerator. It can last up to 5-7 days. If you want to save it for longer, you can freeze individual slices. Wrap each slice in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Tips to Make Red Velvet Cheesecake
- Make sure all ingredients are at room temperature for better mixing.
- Use a water bath when baking the cheesecake to prevent cracking.
- Allow the cheesecake to cool completely before chilling it to achieve the best texture.
- Feel free to customize your toppings with nuts or different fruits.
Variation
You can add chocolate chips to the cheesecake batter for an extra sweet surprise. For a twist, try using different food colors to give it a new look!
FAQs
1. Can I use a different pan?
Yes, you can use a regular 9-inch cake pan, but the baking time may vary.
2. What if I don’t have cream cheese?
You can use mascarpone cheese as a substitute, but it will slightly change the flavor.
3. Can I leave out the red food coloring?
Yes, but the cake will not have the classic red velvet appearance. You can use beet juice for a natural coloring.
