Description
Indulge in this decadent Red Velvet Cheesecake Bliss featuring a moist red velvet cake base topped with a creamy, rich cheesecake layer. Finished with a fluffy whipped cream topping and optional fresh berries or cake crumbs, this dessert perfectly marries the classic flavors of red velvet and cheesecake for a luxurious treat.
Ingredients
Scale
Red Velvet Cake Layer
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil
- 2 tbsp red food coloring or beetroot powder for natural option
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Fresh berries
- Red velvet cake crumbs
Instructions
- Prepare the Red Velvet Cake Batter: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, vegetable oil, red food coloring or beetroot powder, vanilla extract, and white vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
- Bake the Red Velvet Cake Layer: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Pour the red velvet cake batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.
- Prepare the Cheesecake Layer: In a clean bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, sugar, eggs one at a time, vanilla extract, and flour, mixing well until the batter is smooth and uniform.
- Assemble and Bake the Cheesecake: Pour the cheesecake batter over the slightly cooled red velvet cake layer in the springform pan. Gently spread the batter evenly. Bake at 325°F (163°C) for 40-45 minutes until the cheesecake is mostly set but still slightly jiggly in the center.
- Cool the Cake: Remove the pan from the oven and allow it to cool to room temperature. Then refrigerate the cake for at least 4 hours or overnight to set completely.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until medium to stiff peaks form.
- Decorate and Serve: Spread the whipped cream over the chilled cheesecake layer. Garnish with fresh berries and red velvet cake crumbs if desired. Slice and serve chilled for the best experience.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.
- Do not overmix the batter to keep the cake tender and avoid deflating the cheesecake layer.
- Use beetroot powder as a natural alternative to red food coloring for a healthier option.
- Allow the cheesecake to fully chill before topping with whipped cream to prevent melting.
- A springform pan is recommended for easy removal of the cake.
Keywords: Red Velvet Cheesecake, Red Velvet Cake, Cheesecake Dessert, Layered Cake, Whipped Cream Topping, Holiday Dessert