Indulge in the perfect combination of red velvet cake and creamy cheesecake with this delicious Red Velvet Cheesecake recipe. This dessert is not only easy to make but is also sure to impress your family and friends on any occasion.
Why You’ll Love This Recipe?
- The rich flavors of red velvet cake and creamy cheesecake create a decadent treat.
- Quick and simple preparation makes this recipe perfect for busy schedules.
- Ideal for special occasions or as a sweet treat to enjoy any day.
Ingredient Notes:
For the Red Velvet Cake Layer:
- All-purpose flour for structure
- Granulated sugar for sweetness
- Cocoa powder for rich flavor
- Baking powder and baking soda for leavening
- Buttermilk for moisture
- Large egg for binding
- Vegetable oil for moistness
- Red food coloring or beetroot powder for natural coloring
- Vanilla extract for flavor
- White vinegar for acidity
For the Cheesecake Layer:
- Cream cheese for creaminess
- Sour cream for tanginess
- Granulated sugar for sweetness
- Eggs for richness
- Vanilla extract for flavor
- All-purpose flour for texture
For the Whipped Cream Topping:
- Heavy cream for richness
- Powdered sugar for sweetness
- Vanilla extract for flavor
For Garnish (optional):
- Fresh berries for a pop of color
- Red velvet cake crumbs for added texture
Step-by-Step Instructions:
- Preheat your oven to 350°F and prepare a 9-inch springform pan.
- In a bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt for the red velvet cake layer.
- In another bowl, whisk buttermilk, egg, oil, red food coloring, vanilla extract, and vinegar.
- Combine the wet and dry ingredients until smooth, then pour into the prepared pan.
- For the cheesecake layer, beat cream cheese until smooth, then add sour cream, sugar, eggs, vanilla extract, and flour.
- Pour the cheesecake mixture over the red velvet cake batter in the pan.
- Bake for about 45-50 minutes, then let it cool before refrigerating.
- Whip heavy cream with powdered sugar and vanilla extract for the topping.
- Once the cheesecake is chilled, spread the whipped cream on top and garnish with berries and cake crumbs.
Helpful Tips:
- Make sure all ingredients are at room temperature for a smooth batter.
- Use gel food coloring for a vibrant red hue.
- Allow the cheesecake to cool completely before slicing for clean cuts.
- Store leftovers in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Swirl in raspberry or strawberry sauce for added flavor.
- Add a layer of chocolate ganache on top for a decadent finish.
- Use a water bath while baking for a creamy cheesecake texture.
Serving Suggestions:
Serve this Red Velvet Cheesecake with a dollop of whipped cream and a cup of coffee for a delightful dessert experience.
Storage and Reheating Tips:
To store, cover the cheesecake with plastic wrap and keep it in the refrigerator. To reheat, let it come to room temperature or warm in the oven briefly.
Frequently Asked Questions:
- Can I use a different type of food coloring?
Yes, you can use natural alternatives like beetroot powder for a similar effect. - How can I prevent cracks in the cheesecake?
Avoid overmixing the batter and bake in a water bath to prevent cracks. - Can I freeze this cheesecake?
Yes, you can freeze individual slices wrapped in plastic wrap and foil for up to 1 month.
Conclusion:
Treat yourself and your loved ones to this irresistible Red Velvet Cheesecake that combines the best of both worlds. Try this recipe and share your feedback with us – we can’t wait to hear about your delicious creations!
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Red Velvet Cheesecake Bliss
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hr 10 mins
- Yield: 8–10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Red Velvet Cheesecake Bliss. A decadent combination of rich red velvet cake and creamy cheesecake, topped with fluffy whipped cream and garnished with fresh berries and cake crumbs.
Ingredients
Scale
Red Velvet Cake Layer:
- 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
Cheesecake Layer:
- 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
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish (optional):
- Fresh berries
- Red velvet cake crumbs
Instructions
- Prepare the Red Velvet Cake Layer: Mix dry ingredients, add wet ingredients, and pour into a cake pan.
- Prepare the Cheesecake Layer: Beat cream cheese, add sugar, eggs, vanilla, and flour, then pour over the red velvet cake layer.
- Bake and Cool: Bake the cake, let it cool, then refrigerate.
- Whip the Cream: Beat heavy cream, sugar, and vanilla until stiff peaks form.
- Assemble: Spread whipped cream on top, garnish, and serve chilled.
Notes
- If using beetroot powder for coloring, adjust the quantity to achieve your desired shade of red.
- You can customize the garnish with your favorite toppings like chocolate shavings or caramel sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg