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Red Velvet Cheesecake Recipe

Red Velvet Cheesecake

iamwinfred
This stunning Red Velvet Cheesecake combines tender red velvet cake layers with rich, creamy cheesecake and silky cream cheese frosting. The vibrant red layers paired with smooth white cheesecake create a showstopping dessert perfect for special occasions and celebrations.
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Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • Two 9-inch round cake pans
  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Large mixing bowls At least 3
  • Parchment paper
  • Wire cooling racks
  • Offset spatula
  • Rubber spatula
  • Whisk
  • Measuring cups and spoons
  • Sifter or fine-mesh strainer

Ingredients
  

For the Red Velvet Cake Layers

  • 2 ½ cups all-purpose flour about 315g
  • 2 tablespoons unsweetened cocoa powder about 12g
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar about 300g
  • ½ cup unsalted butter about 113g, softened to room temperature
  • 2 large eggs at room temperature
  • 1 cup buttermilk about 240ml, at room temperature
  • 2 tablespoons liquid red food coloring or gel food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

For the Cheesecake Layer

  • 32 ounces cream cheese 907g, softened to room temperature (four 8-oz blocks)
  • 1 cup granulated sugar about 200g
  • 3 large eggs at room temperature
  • ⅓ cup sour cream about 80g, at room temperature
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the Cream Cheese Frosting

  • 12 ounces cream cheese 340g, softened to room temperature
  • ¾ cup unsalted butter about 170g, softened to room temperature
  • 4 cups powdered sugar about 480g, sifted
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons heavy cream as needed for consistency

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and one 9-inch springform pan, line with parchment paper, and grease again.
  • Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  • Beat butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy. Add eggs one at a time, beating after each addition.
  • Combine buttermilk, red food coloring, vinegar, and vanilla. Alternate adding flour mixture and buttermilk mixture to butter mixture, beginning and ending with flour, mixing on low speed just until combined.
  • Divide batter between two prepared cake pans. Bake for 28-32 minutes until a toothpick inserted in center comes out with moist crumbs. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
  • Beat cream cheese on medium speed for 2-3 minutes until smooth. Add sugar and beat 2 minutes more until light and fluffy.
  • Add eggs one at a time on low speed, then mix in sour cream, flour, vanilla, and salt just until combined. Pour into prepared springform pan.
  • Bake cheesecake at 350°F for 45-55 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cool in oven for 1 hour. Then refrigerate at least 4 hours or overnight.
  • Beat cream cheese and butter on medium-high speed for 2-3 minutes until smooth. Gradually add powdered sugar, then vanilla. Add heavy cream 1 tablespoon at a time until desired consistency is reached.
  • Place one red velvet cake layer on serving plate. Remove cheesecake from springform pan and place on top of first cake layer. Top with second cake layer.
  • Apply thin crumb coat of frosting over entire cake and refrigerate 20-30 minutes. Apply remaining frosting smoothly over top and sides. Refrigerate at least 2 hours before serving.
  • For cleanest slices, use a hot knife dipped in water and wiped dry between each cut. Let slices sit at room temperature 10-15 minutes before serving for best flavor.

Notes

  • All ingredients must be at room temperature for best results, especially cream cheese and eggs.
  • Use gel food coloring for more vibrant red color without adding excess liquid to the batter.
  • Don't overmix the cake batter once flour is added - mix just until combined to keep cake layers tender.
  • Beat cream cheese alone first until completely smooth before adding other ingredients to prevent lumps in cheesecake filling.
  • Cool cheesecake gradually in oven with door cracked to prevent cracks from forming.
  • Level cake layers with a serrated knife if they dome during baking for easier stacking and frosting.
  • Store covered in refrigerator for up to 5 days. Flavors actually improve after a day or two.
  • Can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
  • Cake layers can be baked 1-2 days ahead and stored wrapped at room temperature.
  • For a boozy twist, add 2 tablespoons bourbon to the cheesecake filling.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 62gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 145mgSodium: 380mgPotassium: 180mgFiber: 1gSugar: 48gVitamin A: 20IUCalcium: 11mgIron: 8mg
Keyword celebration-dessert, layered-cheesecake, red-velvet-cake, red-velvet-cheesecake, special-occasion-cake
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