Here’s an indulgent Red Velvet Cheesecake recipe, combining the rich flavors of red velvet cake with a creamy cheesecake layer:
Ingredients:
For the Red Velvet Cake Layer:
- 1½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until fully combined.
- Pour the cheesecake batter into the prepared springform pan. Bake for 40-45 minutes, or until the center is set.
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
2. Prepare the Red Velvet Cake Layer:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until combined.
- Stir in the vanilla extract, red food coloring, and white vinegar.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the red velvet cake batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
3. Assemble the Cake:
- Once both the cheesecake and red velvet cake have cooled completely, carefully remove the cheesecake from the springform pan.
- Place the red velvet cake layer on a serving platter or cake stand. Gently place the cheesecake layer on top of the red velvet cake.
4. Make the Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until light and fluffy. Stir in the vanilla extract.
5. Frost the Cake:
- Spread the cream cheese frosting over the top and sides of the cake, covering it completely.
- Optionally, crumble any leftover red velvet cake crumbs on top for decoration.
Optional:
Refrigerate the cake for 1-2 hours before serving to allow it to set properly. Enjoy!
