Red Velvet Cheesecake is a dreamy dessert that combines the rich taste of red velvet cake with smooth and creamy cheesecake. It’s the perfect treat for any special occasion or just a sweet indulgence at home. Trust me, once you try this delicious recipe, you will keep coming back for more!
Why Make This Recipe
If you want to impress your friends and family, this Red Velvet Cheesecake is a great choice. It has beautiful colors, tasty flavors, and a unique texture that everyone loves. Plus, it looks stunning on any dessert table! Making this cheesecake will create joyful memories as everyone gathers around to enjoy it together.
How to Make Red Velvet Cheesecake
Making a Red Velvet Cheesecake is easier than you might think! Follow the simple steps below, and you’ll have a delicious dessert ready to delight your taste buds.
Ingredients:
- 16 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 eggs, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons red food coloring, liquid
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 16 ounces cream cheese, chilled and cut into 16 pieces
Directions:
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Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan with non-stick cooking spray and place a round of parchment paper at the bottom.
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For the cheesecake layer: In a mixing bowl, beat the cream cheese, granulated sugar, flour, and salt together until smooth. Add the heavy cream and vanilla extract, then one egg at a time, mixing well after each addition. Pour this mixture into your prepared pan and bake for 40 to 55 minutes. After baking, let it cool and then freeze for at least 3 hours.
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For the red velvet cake: Again, preheat your oven to 350°F (175°C). Grease two 9-inch cake pans. In a large bowl, cream the unsalted butter with 1 1/2 cups of granulated sugar until fluffy. Add the eggs one at a time, mixing thoroughly.
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In a separate bowl, combine the cocoa powder, red food coloring, and vanilla to create a paste. Mix this paste into the batter, then alternate adding the buttermilk and flour. Add salt, baking soda, and vinegar, and mix until smooth. Divide the batter into the two pans and bake for about 30 minutes or until a toothpick comes out clean.
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For the frosting: In a bowl, beat together the unsalted butter, powdered sugar, vanilla, and a pinch of salt. Slowly add in the chilled cream cheese until you have a smooth mixture.
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To assemble the cheesecake, layer one red velvet cake on a serving platter, followed by the thawed cheesecake, then place the second red velvet cake upside-down on top. Spread a thin layer of frosting over the cake and refrigerate for about 30 minutes to set. Finally, add a generous amount of frosting and decorate as desired.
How to Serve Red Velvet Cheesecake
Serve your stunning Red Velvet Cheesecake chilled. It’s best to let it sit at room temperature for about 20 minutes before serving. This will allow the creamy cheesecake to soften a bit and make it even more delicious!
How to Store Red Velvet Cheesecake
You can store leftover slices of Red Velvet Cheesecake in an airtight container in the fridge for up to 5 days. Make sure to keep it covered to maintain its freshness.
Tips to Make Red Velvet Cheesecake
- Ensure your cream cheese is at room temperature for easy mixing.
- Don’t skip the chilling process for the cheesecake layer; it helps set the texture perfectly.
- Use gel food coloring for a more vibrant red color if desired.
Variation
You can switch out the cream cheese frosting for whipped cream for a lighter option. Some people also enjoy adding chocolate chips to the red velvet cake batter for extra chocolatey goodness!
FAQs
1. Can I make this cheesecake ahead of time?
Yes! The cheesecake can be made up to 3 days in advance. Just store it in the fridge until you are ready to serve.
2. Can I freeze Red Velvet Cheesecake?
Absolutely! Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.
3. What can I substitute for buttermilk?
You can use sour cream or plain yogurt as a substitute for buttermilk. Just thin it with a little milk to get the right consistency.