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The Ultimate Red Velvet Cheesecake Recipe

The Ultimate Red Velvet Cheesecake Recipe
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★★★★★

5.1 from 8 reviews

This Ultimate Red Velvet Cheesecake combines the rich, creamy texture of a classic cheesecake with the moist, vibrant red velvet cake layers, all topped with a luscious cream cheese frosting. Perfect for special occasions or whenever you crave a decadent and visually stunning dessert.

Ingredients

Scale

For the Cheesecake:

  • 16 ounces (454 g) cream cheese, softened to room temperature
  • ½ cup (99 g) granulated sugar
  • 1 tablespoon all-purpose flour
  • A pinch of salt
  • ¼ cup (60 ml) heavy cream
  • ½ teaspoon vanilla extract
  • 2 large eggs (at room temperature)

For the Red Velvet Cake:

  • ½ cup (113 g) unsalted butter, softened
  • 1½ cups (298 g) granulated sugar
  • 2 large eggs
  • ¼ cup (26 g plus 1 tablespoon) unsweetened cocoa powder
  • 6 tablespoons red liquid food coloring
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) buttermilk
  • 2¼ cups (270 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:

  • 1 cup (227 g) unsalted butter, softened to room temperature
  • 4 cups (454 g) powdered sugar
  • 2 teaspoons vanilla extract
  • A pinch of salt
  • 16 ounces (454 g) cream cheese, chilled and cut into 16 equal pieces

Instructions

  1. Prepare the Cheesecake: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
  2. Make Cheesecake Batter: In a mixing bowl, beat the cream cheese, granulated sugar, flour, and salt on medium-low speed until smooth and creamy, about 3 minutes. Scrape down the sides, then mix in the heavy cream and vanilla extract until incorporated.
  3. Add Eggs: Add the eggs one at a time, beating for 15 seconds between each. Scrape down the bowl and gently fold with a rubber spatula until well combined.
  4. Bake Cheesecake: Pour the batter into the prepared pan and spread evenly. Bake for 40 to 55 minutes until set and no longer jiggly. Cool on wire rack for at least 1 hour, then freeze for at least 3 hours or overnight.
  5. Prepare Red Velvet Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper and butter the paper.
  6. Cream Butter and Sugar: Beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
  7. Add Eggs: Increase speed to high and add eggs one at a time, beating about 1 minute after each. Scrape down bowl as needed.
  8. Make Color Paste: Stir cocoa powder, vanilla extract, and red food coloring in a small bowl to form a thick paste. Add to batter and mix on medium speed until color is uniform.
  9. Add Dry and Wet Ingredients: Lower mixer speed to low; add half the buttermilk, then half the flour. Mix just until combined, scrape down bowl. Repeat with remaining buttermilk and flour. Beat on high until smooth.
  10. Add Leaveners and Salt: Reduce speed to low, add salt, baking soda, and vinegar. Beat on high speed for 2 minutes until smooth.
  11. Bake Cake Layers: Divide batter evenly between pans. Bake about 30 minutes or until a skewer comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
  12. Make Cream Cheese Frosting: Beat butter, powdered sugar, vanilla, and salt on low speed until smooth. With mixer on medium-low, add chilled cream cheese pieces one at a time. Beat until smooth and fluffy, about 2 more minutes.
  13. Assemble Cake: If needed, level cake tops. Place one layer on serving platter. Remove cheesecake from freezer; release from pan and parchment. Trim cheesecake sides if larger than cake layers. Place cheesecake on first cake layer, then second cake layer on top upside down for flat surface.
  14. Crumb Coat and Chill: Spread a thin layer of frosting over entire cake to seal crumbs. Refrigerate 30 minutes to set.
  15. Final Frosting and Decoration: Spread generous frosting over cake top and sides. Decorate as desired.
  16. Serve and Store: Refrigerate assembled cake. Before serving, let sit at room temperature for 20 minutes. Store leftovers covered in refrigerator up to 5 days.

Notes

  • Ensure cream cheese and eggs are at room temperature to prevent lumps in cheesecake batter.
  • Red food coloring is essential for classic red velvet color; gel or liquid can be used.
  • Freezing cheesecake overnight helps it set well and makes assembly easier.
  • Use a sharp serrated knife to trim cake and cheesecake layers for even stacking.
  • Allow assembled cake to rest at room temperature before serving for best texture and flavor.
  • Store any leftovers covered tightly in the fridge for up to 5 days to maintain freshness.

Nutrition

Keywords: red velvet cheesecake, red velvet cake, cheesecake recipe, cream cheese frosting, layered cake, holiday dessert, rich cheesecake

Find it online: https://zarameals.com/the-ultimate-red-velvet-cheesecake-recipe/