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The Ultimate Red Velvet Cheesecake Recipe

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4.7 from 58 reviews

The Ultimate Red Velvet Cheesecake is a decadent dessert combining a moist red velvet cake base with a smooth, creamy cheesecake topping. This layered treat offers a perfect balance of rich cocoa flavor, vibrant red color, and velvety cream cheese filling, ideal for special occasions or indulgent weekends.

Ingredients

Scale

Red Velvet Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 ounce (2 tablespoons) red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan to ensure the cake releases easily after baking.
  2. Make Red Velvet Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until evenly combined. In a separate bowl, combine the buttermilk, vegetable oil, red food coloring, white vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined, taking care not to overmix to keep the cake tender.
  3. Bake Red Velvet Cake Layer: Pour the batter into the prepared springform pan and bake for 30 to 35 minutes. Test doneness by inserting a wooden skewer into the center; it should come out with moist crumbs attached but not wet batter. Allow the cake to cool completely in the pan on a wire rack.
  4. Prepare Cheesecake Filling: While the cake cools, use a mixer to beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and beat well until fully incorporated. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to create a smooth cheesecake batter.
  5. Assemble and Bake Cheesecake: Pour the prepared cheesecake filling evenly over the cooled red velvet cake layer in the same springform pan. Reduce the oven temperature to 325°F (160°C) and bake for 55 to 65 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center to prevent overbaking.
  6. Cool and Refrigerate: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly; this technique helps prevent cracking. Once it reaches room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before removing from the pan and serving for the best texture and flavor.

Notes

  • Use full-fat cream cheese for the creamiest results.
  • Do not overmix the cake batter to avoid a dense texture.
  • To prevent cracks, cool the cheesecake gradually in the oven with the door ajar.
  • Letting the cheesecake chill overnight improves flavor and firmness.
  • If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Keywords: red velvet, cheesecake, layered cake, dessert, creamy cheesecake, moist cake, red velvet cheesecake

Find it online: https://kochenmitviktoria.com/the-ultimate-red-velvet-cheesecake-recipe/