Description
This Valentine’s Day Red Velvet Cheesecake features a rich and moist red velvet cake base topped with a creamy, smooth cheesecake layer. Finished with a luscious cream cheese frosting and decorated with classic red velvet crumbs or fresh berries, this elegant dessert is perfect for sharing with loved ones on special occasions.
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
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients for Cake: In a separate bowl, mix the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar until smooth and evenly blended.
- Make Cake Batter: Add the wet ingredients to the dry ingredients and stir until just fully combined, taking care not to overmix for a tender crumb.
- Pour Cake Batter: Pour the red velvet cake batter into the prepared springform pan and smooth the top with a spatula for an even layer.
- Prepare Cheesecake Batter Base: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream, continuing until the batter is smooth and silky.
- Assemble Cheesecake Layer: Pour the cheesecake batter gently on top of the red velvet cake layer in the springform pan, spreading it evenly with a spatula without mixing layers.
- Bake the Cheesecake: Place the assembled pan in the preheated oven and bake at 325°F (163°C) for 50-60 minutes or until the cheesecake is mostly set but still slightly jiggly in the center.
- Cool Cheesecake in Oven: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill Overnight: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to let the cheesecake fully set.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened unsalted butter and cream cheese together until fluffy. Gradually add the powdered sugar, about 1 cup at a time, beating until smooth and creamy. Mix in vanilla extract.
- Frost and Decorate: Once the cheesecake is fully chilled, spread or pipe the cream cheese frosting evenly over the top. Decorate with reserved red velvet cake crumbs, chocolate shavings, or fresh berries for an elegant finishing touch.
Notes
- Make sure all dairy ingredients are at room temperature for a smooth batter and even baking.
- Do not overmix the cake batter to maintain a tender crumb texture.
- Use a water bath or place a pan of water in the oven if you want to prevent cracking of the cheesecake, though the gradual cooling step here helps as well.
- Allow the cheesecake to chill thoroughly before frosting to avoid melting the frosting.
- Red food coloring can be adjusted to achieve your preferred intensity of red color.
