Red Velvet Cheesecake Recipe
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4.7
33 reviews
Excellent
Red Velvet Cheesecake Recipe
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Decadent red velvet cake with a creamy cheesecake layer. This cake takes some patience to make. So worth the time and perfect for any celebration!
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Ingredients
Cheesecake
- 32 ounces cream cheese room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- 3/4 cup sour cream room temperature
- 1 tablespoon vanilla extract
Red Velvet Cake
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 cup butter unsalted and at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons Red food coloring
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
Frosting
- 1 cup butter unsalted and at room temperature
- 8 ounces cream cheese at room temperature
- 3 1/2 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 2 tablespoons cream of coconut optional
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Instructions
- Preheat oven to 350 degrees.
- Cheesecake
- Spray 9" springform pan with non-stick spray with flour. Wrap the bottom of the pan with foil to prevent water from seeping into the pan while cooking in water bath. Boil water in preparation of water bath.
- Beat together cream cheese and sugar until fluffy, scraping down the side of bowl as needed. Add in the eggs one at a time and beat until fully incorporated. Beat in the sour cream and vanilla.
- Pour the cream cheese batter into the prepared springform pan. Place the pan into a larger pan with a high lip and add hot water until it reaches halfway up the springform pan.
- Bake for about 45-55 minutes. The edges should be set, but the middle will look like it needs to be cooked longer. Turn off the oven and let it continue to cook in the warm oven for 1 hour.
- Remove from water bath and place pan on a cooling rack allowing the cheesecake to get to room temperature. Put the cheesecake in the refrigerator until chilled (best to leave overnight).
- Red Velvet Cake
- Grease two 9 inch cake pans and line the bottoms with parchment paper. Spray with non-stick cooking spray with flour.
- In a medium bowl, sift together flour, sugar, baking soda, salt and cocoa together. Set aside.
- On medium speed, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix until incorporated. Add buttermilk, food coloring, vanilla, and vinegar. Mix until well combined.
- Add dry ingredients and mix until smooth.
- Pour batter evenly into prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes and remove from pans and place on a cooling rack.
- Frosting
- Whip the cream cheese, butter and vanilla together. Add powdered sugar and continue to mix until light and fluffy (about 5 minutes). Add Cream of Coconut (optional) and mix until blended into frosting.
- Assemble Cake
- Level the red velvet cakes cutting any domed mounds with a serrated knife. Place one layer of red velvet cake on your serving plate and spread a thin layer of frosting on the top of the cake. Carefully remove the cheesecake from the springform pan and place the cake on top of the first layer of red velvet cake. Add a thin layer of frosting to the top of the cheesecake, then add the second layer of red velvet cake. . Cover the cake with frosting and decorate with sprinkles, shaved white chocolate if desired. Refrigerate until ready to serve.
Notes
- The Cheesecake layer can be adjusted to your preference. For a thin layer like in the photo I baked two cheesecake fillings with the ingredients in the recipe. I served the other cheesecake for another occasion. Be sure to adjust the baking time. It may not need to bake for the full 45-55 minutes.
Nutrition Information
Show Details
Serving
1g
Calories
1115kcal
(56%)
Carbohydrates
108g
(36%)
Protein
13g
(26%)
Fat
72g
(111%)
Saturated Fat
43g
(215%)
Polyunsaturated Fat
23g
Cholesterol
282mg
(94%)
Sodium
683mg
(28%)
Fiber
1g
(4%)
Sugar
81g
(162%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 1115 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1115kcal | 56% |
| Carbohydrates | 108g | 36% |
| Protein | 13g | 26% |
| Fat | 72g | 111% |
| Saturated Fat | 43g | 215% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 282mg | 94% |
| Sodium | 683mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 81g | 162% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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