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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch springform pan with butter or cooking spray.
- Sift together flour, cocoa powder, baking soda, and salt in a medium mixing bowl, ensuring no lumps remain.
- 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.
- Gradually fold the dry ingredients into the wet mixture, stirring until a smooth, consistent cake batter forms without overmixing.
- Pour the red velvet cake batter into the prepared pan, spreading evenly and creating a level surface.
- Bake the cake layer for 25-30 minutes, or until a toothpick inserted comes out clean, then remove and allow to cool completely.
- For the cheesecake filling, beat softened cream cheese and sugar in a stand mixer until creamy and well incorporated.
- Add eggs one at a time, mixing thoroughly after each addition, then gently fold in sour cream and vanilla extract.
- Pour the cheesecake mixture over the cooled red velvet cake base, ensuring an even distribution.
- 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.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Prepare the frosting by whipping softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Gradually add heavy cream to achieve a light, spreadable consistency.
- Carefully remove the cheesecake from the springform pan and frost the top and sides with the cream cheese frosting.
- Garnish with delicate white chocolate shavings and refrigerate until ready to serve.
- 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