Red Velvet Cheesecake Bliss
A decadent dessert that combines the rich texture of red velvet cake with creamy cheesecake, perfect for any gathering.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the red velvet cake
- 1.5 cups all-purpose flour This is the foundation of your cake, providing structure.
- 1 cup granulated sugar For sweetness that perfectly balances the tangy cheesecake.
- 1 tbsp cocoa powder A hint of chocolate flavor to deepen the red velvet taste.
- 1 tsp baking powder To help the cake rise beautifully.
- 0.5 tsp baking soda Enhances the cake's texture.
- 0.5 tsp salt A pinch to enhance flavors.
- 1 cup buttermilk For moisture and that signature tang.
- 1 large egg Binds the ingredients together.
- 0.5 cups vegetable oil Adds richness and keeps it moist.
- 2 tbsp red food coloring or beetroot powder For that iconic red hue.
- 1 tsp vanilla extract A fragrant note that complements the flavors.
- 1 tsp white vinegar Reacts with baking soda for a fluffier texture.
For the cheesecake layer
- 16 oz cream cheese, softened Rich and creamy base.
- 0.5 cups sour cream Adds tang and creaminess.
- 0.5 cups granulated sugar To sweeten the cheesecake.
- 2 large eggs For binding.
- 1 tsp vanilla extract Enhances the flavor of the cheesecake.
- 2 tbsp all-purpose flour Provides stability to the cheesecake layer.
For the whipped topping
- 1 cup heavy cream Makes for a luscious whipped cream topping.
- 2 tbsp powdered sugar Sweetens the cream perfectly.
- 1 tsp vanilla extract Adds delightful flavor.
For garnishing
- to taste Fresh berries To add a pop of color and freshness.
- to taste Red velvet cake crumbs For a touch of elegance and decoration.
Instructions
Preparation
- In a mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- To the dry mix, add buttermilk, vegetable oil, egg, vanilla extract, red food coloring, and white vinegar. Mix until smooth, ensuring there are no lumps.
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray the sides with cooking spray.
- Pour the red velvet cake batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.
- In another bowl, beat the softened cream cheese with granulated sugar until creamy. Add sour cream, eggs, vanilla extract, and flour, mixing until well combined.
- Gently pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan.
- Return to the oven and bake for an additional 40-50 minutes, or until the edges are set but the center is slightly jiggly.
Finishing Touches
- Allow the cheesecake to cool at room temperature for about an hour. Then refrigerate for at least 4 hours or overnight to set.
- Just before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cheesecake.
- Top with fresh berries and red velvet cake crumbs for decoration. Slice and serve chilled.
Notes
Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to keep the cake tender. Experiment with flavors by adding almond extract for extra flavor or use beetroot powder for natural coloring.