Dreamy Red Velvet Cheesecake Recipe: A Sweet Symphony of Flavors

Creamy cheesecake meets classic red velvet in a dessert that promises pure indulgence.

Decadent layers blend rich cream cheese with subtle cocoa undertones.

Soft, velvety textures melt across your palate with each delightful bite.

Chocolate lovers will adore this stunning fusion of traditional flavors.

Deep crimson hues create a visual masterpiece that feels both elegant and comforting.

Subtle hints of vanilla complement the smooth, tangy cream cheese base.

Each slice tells a story of culinary passion and sweet creativity.

You’ll want to savor every single delectable moment of this irresistible dessert.

Why Red Velvet Cheesecake Is A Must-Try Dessert

• Conquer Complexity: This red velvet cheesecake recipe transforms complex techniques into a delightful baking adventure that feels surprisingly manageable for home cooks.
• Create Crowd-Pleasing Dessert: Perfect for special occasions like birthdays, holidays, or potlucks where you want to impress guests with a show-stopping dessert that combines two beloved treats.
• Master Make-Ahead Magic: Prepare this cheesecake in advance, allowing it to chill overnight, which means less stress and more convenience when planning for gatherings or celebrations.
• Elevate Ordinary Baking: Blend classic red velvet cake with creamy cheesecake, offering a gourmet twist that takes dessert from simple to spectacular with minimal extra effort.

Red Velvet Cheesecake Ingredients Checklist

• Flour: The foundational dry ingredient that provides structure to the cake.
• Cocoa Powder: Adds a rich chocolate flavor and deep color to the red velvet cake.
• Baking Soda: Helps the cake rise and creates a tender texture.
• Salt: Enhances the overall flavor of the cake.

• Granulated Sugar: Sweetens and helps create a moist cake texture.
• Eggs: Bind the ingredients and provide structure to the cake.
• Vegetable Oil: Ensures a moist and tender cake crumb.
• Buttermilk: Adds tanginess and helps activate the baking soda.
• Red Food Coloring: Creates the signature vibrant red color of red velvet cake.
• White Vinegar: Reacts with baking soda to help the cake rise.
• Vanilla Extract: Provides a warm, sweet flavor to the cake.

• Cream Cheese: The primary ingredient that creates the creamy cheesecake layer.
• Sugar: Sweetens the cheesecake filling.
• Eggs: Help set the cheesecake and provide structure.
• Sour Cream: Adds richness and a slight tanginess to the filling.

• Butter, Cream Cheese: Create a smooth and creamy base for the frosting.
• Powdered Sugar: Sweetens and helps thicken the frosting.
• Vanilla Extract: Adds a classic sweet flavor.
• Heavy Cream: Helps achieve a light, spreadable consistency.

• White Chocolate Shavings

Red Velvet Cheesecake Prep Instructions

Step 1: Preheat Oven And Prepare Pan

Warm up the oven to 350°F and coat a 9-inch springform pan generously with butter or cooking spray, making sure every surface is well-greased.

Step 2: Mix Dry Ingredients

Sift flour, cocoa powder, baking soda, and salt together in a medium bowl. Break up any potential lumps and ensure a smooth, consistent dry mixture.

Step 3: Combine Wet Ingredients

• Granulated sugar
• Eggs
• Vegetable oil
• Buttermilk
• Red food coloring
• White vinegar
• Vanilla extract

Blend until the mixture looks vibrant and fully incorporated.

Step 4: Create Cake Batter

Gently fold the dry ingredients into the wet mixture, stirring carefully to create a smooth cake batter. Avoid overmixing to keep the texture light and fluffy.

Step 5: Pour Batter Into Pan

Transfer the red velvet cake batter into the prepared pan, spreading it evenly and creating a perfectly level surface.

Step 6: Bake First Layer

Bake the cake layer for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean. Remove from oven and let cool completely.

Step 7: Prepare Cheesecake Filling

Beat softened cream cheese and sugar in a stand mixer until the mixture becomes creamy and well blended.

Step 8: Add Eggs And Cream

Incorporate eggs one at a time, mixing thoroughly after each addition. Gently fold in sour cream and vanilla extract.

Step 9: Layer Cheesecake Mixture

Pour the cheesecake mixture over the cooled red velvet cake base, ensuring an even and smooth distribution.

Step 10: Bake Cheesecake

Return the pan to the oven at 325°F and bake for 60-70 minutes. The cheesecake should be set but slightly jiggly in the center.

Step 11: Cool Gradually

Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for 1 hour to prevent surface cracking.

Step 12: Chill Cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight to ensure complete setting.

Step 13: Whip Cream Cheese Frosting

Blend softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

Step 14: Adjust Frosting Consistency

Gradually add heavy cream to create a light, spreadable frosting texture.

Step 15: Frost And Decorate

Carefully remove the cheesecake from the springform pan. Frost the top and sides with the cream cheese mixture.

Step 16: Final Touch

Garnish with delicate white chocolate shavings and return to the refrigerator until serving time.

Step 17: Serve And Enjoy

Slice the chilled red velvet cheesecake and savor each decadent bite.

Red Velvet Cheesecake Success Tips

• Prevent Cake Cracking: Create a water bath by placing the springform pan in a larger baking dish filled with hot water to ensure even, gentle baking and minimize surface cracks.
• Boost Flavor Depth: Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate undertones without changing the cake's signature red color.
• Achieve Smooth Frosting: Ensure all ingredients are at room temperature for a silky, lump-free cream cheese frosting that spreads effortlessly.
• Control Moisture Level: Pat red food coloring with paper towels to reduce excess liquid and maintain the perfect cake consistency.
• Master Cake Cooling: Allow the cheesecake to cool gradually by leaving the oven door slightly open, preventing sudden temperature changes that can cause surface splitting.

Fun Variations For Red Velvet Cheesecake

• Gluten-Free Red Velvet Cheesecake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the rich, velvety texture.
• Vegan Chocolate Cheesecake Alternative: Substitute dairy ingredients with cashew cream, coconut milk, and plant-based eggs to create a dairy-free, egg-free dessert that's equally creamy and indulgent.
• Low-Sugar Red Velvet Option: Use stevia or monk fruit sweetener instead of granulated sugar, and swap food coloring for natural beet powder to reduce overall sugar content while preserving the classic flavor profile.
• Keto-Friendly Cheesecake Variation: Utilize almond flour, erythritol, and cream cheese with a cocoa powder base to create a low-carb version that fits ketogenic dietary requirements.

Pairing Ideas For Red Velvet Cheesecake

• Pair with Bold Red Wine: A full-bodied Cabernet Sauvignon or rich Merlot complements the cake's deep red color and cuts through its creamy richness, balancing the dessert's sweet and tangy profile.
• Enhance with Coffee Companion: A strong espresso or dark roast coffee provides a robust contrast to the cheesecake's sweetness, cleansing the palate and highlighting the cake's complex flavors.
• Match with Creamy Accompaniment: Serve alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to add an extra layer of cool, smooth texture that echoes the cheesecake's decadent nature.

Red Velvet Cheesecake Storage Instructions

• Store the cheesecake in an airtight container or tightly wrapped with plastic wrap. Keep it in the refrigerator for up to 5 days, maintaining its creamy texture and flavor.
• Wrap the entire cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Avoid leaving the cheesecake at room temperature for more than 2 hours to prevent bacterial growth. Always keep it chilled for food safety.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let the slice sit at room temperature for 10-15 minutes to soften slightly before enjoying.

Red Velvet Cheesecake Frequently Asked Questions

• Is red velvet cake difficult to make?

Red velvet cake isn’t complicated. With precise measurements and careful mixing, even beginners can successfully create this delicious dessert. The key is following each step carefully and using quality ingredients.

• What makes red velvet cake different from other cakes?

The distinctive cocoa flavor and vibrant red color set red velvet cake apart. The combination of buttermilk, vinegar, and cocoa powder creates its unique tangy taste and tender texture that distinguishes it from chocolate or vanilla cakes.

• Why does the recipe use vinegar and buttermilk?

Vinegar and buttermilk are crucial for activating the baking soda, which helps the cake rise and creates a tender crumb. These ingredients also enhance the cake’s signature slightly tangy flavor and contribute to its soft, velvety texture.

Red Velvet Cheesecake Recipe

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4.6 from 30 reviews

• Total Time: 6 hours (including refrigeration)
• Yield: 12 1x

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Description

Indulgent red velvet cheesecake blends classic Southern charm with creamy New York style in a dessert that promises pure delight. Silky layers of crimson cake and velvety cream cheese filling invite you to savor each luxurious bite.

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Ingredients

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Cake Ingredients:

• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract

Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract

Frosting and Topping:

• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• White chocolate shavings for garnish

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9-inch springform pan with butter or cooking spray.
2. Sift together flour, cocoa powder, baking soda, and salt in a medium mixing bowl, ensuring no lumps remain.
3. In a separate large bowl, whisk granulated sugar, eggs, vegetable oil, buttermilk, red food coloring, white vinegar, and vanilla extract until fully combined and vibrant red.
4. Gradually fold the dry ingredients into the wet mixture, stirring until a smooth, consistent cake batter forms without overmixing.
5. Pour the red velvet cake batter into the prepared pan, spreading evenly and creating a level surface.
6. Bake the cake layer for 25-30 minutes, or until a toothpick inserted comes out clean, then remove and allow to cool completely.
7. For the cheesecake filling, beat softened cream cheese and sugar in a stand mixer until creamy and well incorporated.
8. Add eggs one at a time, mixing thoroughly after each addition, then gently fold in sour cream and vanilla extract.
9. Pour the cheesecake mixture over the cooled red velvet cake base, ensuring an even distribution.
10. Return the pan to the oven and bake at 325°F for 60-70 minutes, or until the cheesecake is set but slightly jiggly in the center.
11. Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour to prevent cracking.
12. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
13. Prepare the frosting by whipping softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
14. Gradually add heavy cream to achieve a light, spreadable consistency.
15. Carefully remove the cheesecake from the springform pan and frost the top and sides with the cream cheese frosting.
16. Garnish with delicate white chocolate shavings and refrigerate until ready to serve.
17. Slice and serve chilled for the most decadent red velvet cheesecake experience.

Notes

• Prevent cake cracking by using a water bath during baking, which helps distribute heat evenly and maintains moisture.
• Ensure cream cheese and eggs are at room temperature before mixing to create a smoother, lump-free cheesecake filling.
• Use gel food coloring for a more vibrant red color without altering the batter’s consistency, and add gradually to control intensity.
• Make the cheesecake gluten-free by substituting regular flour with almond or coconut flour, maintaining the rich texture and flavor profile.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 510
• Sugar: 46 g
• Sodium: 360 mg
• Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 110 mg