Description
This Valentine’s Day Red Velvet Cheesecake combines a moist and rich red velvet cake base with a creamy, smooth cheesecake layer for a decadent dessert perfect for special occasions. Finished with a luscious cream cheese frosting, this cake offers a beautiful presentation with vibrant red hues and a luxurious texture that melts in your mouth.
Ingredients
Scale
Red Velvet Cake Layer
- 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, room temperature
- 1/2 cup vegetable oil
- 1 large egg, room temperature
- 2 tbsp red food coloring (or gel coloring)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream, room temperature
Cream Cheese Frosting (Optional)
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Red Velvet Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined. In a separate bowl, mix the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar until smooth and evenly blended. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Assemble the Red Velvet Cake Layer: Pour the red velvet batter into the prepared springform pan and smooth the top with a spatula to create an even layer. This will form the base of your cheesecake.
- Prepare the Cheesecake Layer: In a separate mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Mix in vanilla extract and sour cream, continuing to beat until the mixture is smooth and velvety.
- Layer the Cheesecake Batter: Carefully pour the cheesecake mixture on top of the red velvet cake batter in the springform pan. Spread evenly with a spatula to cover the entire surface.
- Bake the Cheesecake: Place the assembled pan in the preheated oven and bake at 325°F (163°C). After baking (time estimated around 50-60 minutes or until the cheesecake center is just set with a slight jiggle), turn off the oven, leaving the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven after the cooling period and allow it to reach room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to let the cheesecake fully set and develop flavors.
- Prepare the Cream Cheese Frosting (Optional): In a mixing bowl, beat the softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition until the frosting is fluffy and silky. Stir in vanilla extract for flavor.
- Frost and Decorate: Once the cheesecake is fully chilled, spread or pipe the cream cheese frosting evenly over the top. For an elegant finish, decorate with red velvet cake crumbs, chocolate shavings, or fresh berries as desired.
- Serve and Enjoy: Slice the cheesecake with a clean, sharp knife and serve chilled. This rich and festive dessert is perfect for Valentine’s Day or any celebration.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in batter and frosting.
- Do not overmix the cake batter to keep the texture light and tender.
- Baking times may vary by oven; watch for the cheesecake center to be mostly set but slightly jiggly.
- Gradual cooling in the oven helps prevent cracks on the cheesecake surface.
- Red food coloring gel can provide a more vibrant color than liquid food coloring.
- Refrigerate leftover cheesecake tightly covered to keep it fresh for up to 4 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and verify ingredients accordingly.
