Red Velvet Cheesecake Recipe
This rich and indulgent dessert pairs moist red velvet cake with a luscious cream cheese layer, baked together for a show-stopping treat. Perfect for holidays or special occasions, each bite combines cocoa, vanilla, tangy cream cheese, and a hint of buttermilk in harmony.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Additional Time: 1 hour hr
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 16 people
Calories 555 kcal
Cake
- 2 ½ cups all-purpose flour sifted
- 1 ½ cups white sugar
- 1 teaspoon white vinegar
- ½ cup vegetable oil
- 1 teaspoon salt
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 2 eggs
- 1 tbsp unsweetened cocoa powder
- 2 tbsp water
- 1 tsp baking soda
- 1 cup buttermilk
Cheesecake Layer
- ¼ cup cornstarch
- 1 ⅔ cups white sugar
- 1 tbsp vanilla extract
- 2 eggs
- 4 packages cream cheese softened
- ¾ cup heavy whipping cream
Cake
Preheat the oven to 350°F (175°C) and spray two 9-inch springform pans with cooking spray.
In a large bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 tablespoon unsweetened cocoa powder.
Whisk in ½ cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, 1 ½ cups white sugar, and 1 cup buttermilk until smooth.
Stir in 2 tablespoons red food coloring and 2 tablespoons water.
Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans on a wire rack.
Cheesecake Layer
In a separate bowl, beat 4 (8 oz) packages cream cheese, softened using an electric mixer until smooth.
Add 1 ⅔ cups white sugar and ¼ cup cornstarch, and continue beating until creamy.
Beat in 2 eggs, one at a time, followed by 1 tablespoon vanilla extract.
Gently whisk in ¾ cup heavy whipping cream until fully incorporated.
Pour half of the cheesecake batter over each cooled cake layer.
Bake again at 350°F for 30 to 45 minutes, until the cheesecake is set and beginning to brown.
Cool on a wire rack for 1 hour, then refrigerate for at least 1 more hour before serving.
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Use gel food coloring for a more vibrant red hue without thinning the batter.
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Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
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Tap the pans gently on the counter before baking to release any air bubbles.