Why You’ll Love This Red Velvet Cheesecake Recipe
You’ll absolutely adore this Red Velvet Cheesecake Recipe for its perfect blend of rich flavors and textures.
The creamy cheesecake layer sits atop a moist red velvet cake, creating a harmony that dances on your palate. I love how the tangy cream cheese frosting adds the finishing touch, elevating each bite to a new level of indulgence.
Whether it’s a special occasion or just a treat for yourself, this dessert is sure to impress. The vibrant color and luscious layers make it not only delicious but also a stunning centerpiece for any gathering.
Trust me, you won’t be able to resist!
Ingredients of Red Velvet Cheesecake
When it comes to baking, having the right ingredients is key, especially for something as delightful as Red Velvet Cheesecake. This recipe combines the rich, velvety flavor of red velvet cake with the creamy texture of cheesecake, making it a dessert that’s hard to resist.
Gather your ingredients before you start, so you can plunge into the process without any hiccups. Trust me, there’s nothing worse than realizing you’re out of cream cheese halfway through!
Here’s what you’ll need to whip up this scrumptious dessert:
- For the Cheesecake:
- 32 ounces cream cheese (room temperature)
- 2 1/4 cups sugar
- 1/2 tablespoon fresh lemon juice
- 1 1/4 teaspoons coarse salt
- 4 large eggs
- 1/2 cup sour cream (room temperature)
- For the Cake:
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking soda
- 2 tablespoons cocoa powder
- 1 1/2 cups vegetable oil (or melted coconut oil)
- 1 cup buttermilk
- 3 tablespoons red food coloring
- 3 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons white distilled vinegar
- For the Frosting:
- 12 ounces butter (softened)
- 3 cups confectioners’ sugar (sifted)
Now, a couple of quick notes about these ingredients. First, make sure your cream cheese and sour cream are at room temperature. This will help them blend together smoothly, creating that luscious cheesecake layer we all crave.
Also, be careful with that red food coloring; it can get a bit messy! I once had a red kitchen for a week after a little too much enthusiasm.
And don’t skimp on the vanilla extract; it adds a wonderful depth to both the cake and the frosting. With these ingredients at hand, you’re well on your way to creating a stunning dessert that will have everyone asking for seconds.
Let’s get baking!
How to Make Red Velvet Cheesecake
Making a Red Velvet Cheesecake is both an art and a delicious science, so let’s roll up our sleeves and get started. First up, you’ll want to preheat your oven to 325 degrees for the cheesecake layer. Grab 20 ounces of that lovely cream cheese and beat it in a mixing bowl until it’s fluffy—think clouds, but creamier! Gradually add in 3/4 cup of sugar, and keep mixing until everything is combined nicely.
Then, toss in 1/2 tablespoon of fresh lemon juice and 1/4 teaspoon of coarse salt. This little tang will really elevate the flavor. Now, add 2 large eggs, one at a time, ensuring each is mixed in thoroughly before moving to the next. Follow that up with 1/2 cup of sour cream, and you’re well on your way to cheesecake heaven.
Next, you’ll need to prepare your cake pan. Spray it down with non-stick spray, place a circle of parchment paper at the bottom, and spray that too—trust me, nobody wants to battle a stuck cheesecake. Wrap the bottom of the pan in foil to keep water out during the baking process.
Speaking of which, you’ll want to place your cheesecake batter into this pan and set it inside a larger oven-safe pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the cheesecake pan—this is called a water bath, and it keeps your cheesecake from cracking. Bake it for about 45 minutes, and then let it cool for 20 minutes before flipping it onto a plate. Yes, flipping it! It sounds intimidating, but just think of it as giving your cheesecake a little spa treatment.
Once it’s cooled completely, wrap it up and freeze it. While the cheesecake is chilling out, it’s time to whip up the red velvet cake. Preheat your oven to 350 degrees now because we’re about to get baking!
In a medium bowl, sift together 2 1/2 cups of cake flour, 1 1/2 teaspoons of baking soda, 2 tablespoons of cocoa powder, and the remaining 1 teaspoon of salt. In a larger bowl, beat together 2 large eggs, 1 1/2 cups of vegetable oil (or melted coconut oil if you’re feeling fancy), 1 cup of buttermilk, 3 tablespoons of red food coloring, 2 teaspoons of vanilla extract, and 1 1/2 teaspoons of white distilled vinegar.
You’ll want to mix until it’s well combined—like a beautiful sunset in a bowl. Once that’s done, fold in your dry ingredients and beat until smooth. Divide the batter evenly between two greased and floured 9-inch round cake pans, bake for 25-30 minutes, and let them cool completely.
Now for the fun part—frosting and assembling your masterpiece. Beat 12 ounces of cream cheese and 12 ounces of softened butter together with 3 1/2 teaspoons of vanilla extract until fluffy and smooth. Gradually add in 3 cups of sifted confectioners’ sugar, continuing to mix until your frosting is light and airy.
When the cakes have cooled, place the bottom layer on your cake stand, add that frozen cheesecake layer on top, and then crown it with the second layer of red velvet cake. Frost generously with your cream cheese frosting, and if you feel like it, refrigerate for about 30 minutes for the frosting to set.
You’ll have a stunning dessert that’s bound to impress, and let’s face it, who doesn’t love a good cheesecake with a twist?
Red Velvet Cheesecake Substitutions & Variations
While crafting a Red Velvet Cheesecake, you might find yourself wanting to swap out ingredients or try a twist on the classic recipe.
For a lighter version, consider using Greek yogurt instead of sour cream. If you’re dairy-free, coconut cream works beautifully. You can also replace the vegetable oil with melted butter or applesauce for a unique flavor.
Want to mix things up? Add white chocolate chips or crushed nuts for texture. For a more vibrant color, try using beet juice instead of food coloring.
Each variation brings its own charm to this delicious dessert!
What to Serve with Red Velvet Cheesecake
What’s better than indulging in a slice of Red Velvet Cheesecake? Pairing it with a few delightful accompaniments!
I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for that creamy contrast. Fresh berries, like raspberries or strawberries, add a fresh, tangy note that perfectly balances the richness.
For drinks, a cup of coffee or a glass of sweet dessert wine elevates the experience. If I’m feeling adventurous, I might even drizzle some chocolate or caramel sauce on top.
These simple additions make every bite of cheesecake even more indulgent!
Additional Tips & Notes
To guarantee your Red Velvet Cheesecake turns out perfectly, I recommend prepping your ingredients ahead of time.
Take the cream cheese and sour cream out to reach room temperature; this guarantees a smooth batter. When mixing, scrape down the bowl frequently to incorporate everything well.
If you’re using homemade buttermilk, combine milk with vinegar and let it sit for about five minutes.
For an even bake, always use a water bath, as it helps prevent cracking.
Finally, don’t rush the cooling process; letting it chill thoroughly in the fridge enhances the flavors and texture.
Enjoy your delicious creation!