Red Velvet Cheesecake

Description:

This Red Velvet Cheesecake is a showstopper dessert that combines the rich, velvety flavor of red velvet cake with the creamy, smooth texture of a classic cheesecake. The cake layer is fluffy and moist, while the cheesecake layer is decadent and indulgent. Topped with a tangy cream cheese frosting and a hint of cocoa, this red velvet cheesecake is perfect for holidays, special occasions, or any time you want to impress your guests!

Origin:

The red velvet cake originated in the southern United States, known for its striking red color and mild cocoa flavor. Combining it with creamy cheesecake creates an unforgettable dessert that blends the best of both worlds. The red velvet cheesecake became popular for weddings, holiday gatherings, and other celebrations.

Ingredients (Quantity)

For the Red Velvet Cake Layer:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 cup (240ml) buttermilk, at room temperature
• 1 tsp vanilla extract
• 2 large eggs
• 1 ½ cups (300g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 2 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar

For the Cheesecake Layer:

• 3 (8 oz) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• 2 tbsp all-purpose flour

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3 ½ cups (440g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Ingredients (Optional):

• Fresh berries (strawberries, raspberries) for garnish
• Shaved white or dark chocolate for decoration
• Red velvet cake crumbs for extra texture on top

Instructions:

1. Prepare the Red Velvet Cake Layer:

1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract, food coloring, and vinegar.
6. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients, mixing until just combined.
7. Pour the batter into the prepared springform pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan before proceeding to the next step.

2. Prepare the Cheesecake Layer:

1. Reduce the oven temperature to 325°F (160°C).
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract, sour cream, and flour until fully combined.
5. Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan.
6. Smooth the top and bake for 50-60 minutes, or until the cheesecake is set and only slightly jiggles in the center.
7. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.

3. Make the Cream Cheese Frosting:

1. Beat the softened cream cheese and butter together until smooth and fluffy.
2. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in vanilla extract and salt, and beat until the frosting is light and airy.

4. Assemble the Red Velvet Cheesecake:

1. Once the cheesecake is fully chilled and set, remove it from the springform pan.
2. Spread a generous amount of cream cheese frosting over the top and sides of the cheesecake.
3. If desired, garnish with fresh berries, red velvet cake crumbs, or shaved chocolate for a decorative touch.

Tips for Success:

• Make sure your cream cheese and butter are softened to room temperature for smooth frosting.
• Chill the cheesecake for several hours or overnight for the best texture and flavor.
• Use gel food coloring for a more vibrant and consistent color.
• For a smoother cheesecake, let the mixture cool before adding the eggs and mix on low speed to prevent cracks.
• Use a water bath (wrap the springform pan in aluminum foil and place it in a larger pan of water) to prevent cracking if desired.

Recommendations:

• Serve with a drizzle of raspberry sauce or a dollop of whipped cream for added flavor.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition (Per Slice, Approximate):

• Calories: 500 kcal
• Carbohydrates: 55g
• Protein: 7g
• Fat: 30g
• Sugar: 45g
• Fiber: 1g
• Sodium: 250mg

Would you like to adjust any ingredients or make it lighter?