Best Red Velvet Cheesecake
This red velvet cheesecake combines the best of two world-famous desserts: a rich, moist red velvet cake base topped with a creamy, decadent cheesecake layer. The combination of the light, tender red velvet cake and the velvety, smooth cheesecake creates an indulgent dessert that's both striking and delicious. With this easy-to-follow recipe, you’ll be able to create a dessert that is sure to impress anyone who tastes it!
Equipment
- 9-inch Springform Pan: A springform pan allows you to remove the cheesecake easily without disturbing the layers.
- Hand Mixer or Stand Mixer: For mixing the cheesecake filling and cake batter smoothly.
- Mixing Bowls: For combining the dry ingredients for the cake and the ingredients for the cheesecake filling.
- Spatula: For folding the ingredients gently and smoothing the cheesecake layer on top of the cake.
- Whisk: To ensure all the ingredients are well incorporated.
- Baking Sheet: To place the springform pan on, catching any potential drips from the batter.
- Toothpick: To check for doneness, ensuring the cheesecake layer is set.
Ingredients
- For the Red Velvet Cake Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 1 large egg at room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- For the Cheesecake Topping:
- 2 packages 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream at room temperature
- 1 tbsp all-purpose flour
Instructions
- Step 1: Prepare the Red Velvet Cake Base
- Preheat your oven to 325°F (163°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper to make removal easier.
- In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vinegar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter to avoid a dense cake.
- Pour the red velvet cake batter into the prepared springform pan, spreading it evenly with a spatula. Set aside while you prepare the cheesecake layer.
- Step 2: Prepare the Cheesecake Layer
- In a large bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and flour until smooth and well combined.
- Pour the cheesecake mixture on top of the red velvet cake layer in the springform pan. Use a spatula to smooth out the top of the cheesecake layer.
- Step 3: Bake the Red Velvet Cheesecake
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 60-70 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out clean. The cheesecake will be firm but still have a slight jiggle in the center.
- Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracks from forming.
- After 1 hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and set properly.
- Step 4: Serve and Enjoy
- After the cheesecake has chilled, carefully run a knife around the edge of the springform pan to loosen the sides. Remove the sides of the pan.
- Transfer the cheesecake to a serving plate and slice it into wedges. You can optionally top it with whipped cream or red velvet crumbs for an extra touch of decoration.
- Serve chilled and enjoy the perfect combination of red velvet cake and cheesecake!