Introduction

The Ultimate Red Velvet Cheesecake combines the rich, velvety texture of red velvet cake with a smooth and creamy cheesecake layer. This indulgent dessert is perfect for special occasions or when you want to impress with a crowd-pleaser.

A round cake with three visible layers: the bottom layer is a crumbly dark red cake base, the middle layer is thick, smooth, and creamy white cheesecake, and the top layer is a shiny, deep red jelly glaze. On top of the cake, there are six swirls of white cream evenly spaced around the edge, each topped with a thick cube of chocolate dessert sprinkled with red crumbs. The cake is on a white plate, placed over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

All-purpose flour: 1 1/2 cups
Granulated sugar: 1 1/2 cups
Unsweetened cocoa powder: 2 tablespoons
Baking soda: 1 teaspoon
Salt: 1/2 teaspoon
Buttermilk: 1 cup
Vegetable oil: 1/2 cup
Red food coloring: 1 ounce (2 tablespoons)
Vinegar: 1 teaspoon
Vanilla extract: 2 teaspoons (divided)
Cream cheese, softened: 32 ounces
Eggs: 3 large

Instructions

Step 1: 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 soda, and salt.
Step 2: In a separate bowl, combine the buttermilk, vegetable oil, red food coloring, vinegar, and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined—be careful not to overmix.
Step 3: Pour the red velvet batter into the prepared pan and bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Allow the cake to cool completely in the pan.
Step 4: While the cake cools, prepare the cheesecake filling. Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar, beating until well combined. Mix in the eggs one at a time, then stir in the remaining 1 teaspoon of vanilla extract.
Step 5: Pour the cheesecake filling over the cooled red velvet cake layer in the springform pan. Bake at 325°F (160°C) for 55 to 65 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 6: Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar to prevent cracking. Once cooled, refrigerate for at least 4 hours before serving.

Tips & Variations

For best results, use full-fat cream cheese and room temperature ingredients to ensure a smooth cheesecake texture.
You can substitute buttermilk with plain yogurt thinned with a tablespoon of milk if you don’t have buttermilk on hand.
To enhance the red color, add a little extra food coloring, but avoid adding too much to prevent altering the taste.
Top with whipped cream or fresh berries for an elegant presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container. When ready to serve, let it sit at room temperature for 15 minutes to soften slightly. Avoid freezing as the texture may change.

How to Serve

A round cake with two thick layers sits on a white plate with a white marbled texture under it; the bottom layer is a deep red velvet with a moist, crumbly texture, and the top layer is a smooth, creamy light yellow cheesecake. The cake is topped with five swirls of pale cream frosting, each decorated with a thick drizzle of dark chocolate sauce, chocolate crumb sprinkles, and two pieces of dark chocolate squares. A single slice is removed, revealing the soft inside and the contrast between the red and yellow layers. The background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare it a day in advance. Refrigerate it for at least 4 hours after baking, or overnight, to allow it to set fully.

What can I use if I don’t have a springform pan?

A springform pan is recommended because it makes removing the cheesecake easier without damaging it. If you don’t have one, you can try lining a regular cake pan with parchment paper and carefully invert the cake after chilling, but be cautious as this can be tricky.