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Red Velvet Cheesecake

A showstopper dessert that combines the classic allure of red velvet with creamy cheesecake, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Layer
  • 2.5 cups 2 ½ cups all-purpose flour Sifted
  • 1.5 cups 1 ½ cups granulated sugar White sugar
  • 1 teaspoon 1 teaspoon baking soda
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon cocoa powder Unsweetened
  • 1.5 cups 1 ½ cups vegetable oil
  • 1 cup 1 cup buttermilk, at room temperature
  • 2 large 2 large eggs Room temperature
  • 2 tablespoons 2 tablespoons red food coloring Gel recommended for vibrant color
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon white vinegar
For the Cheesecake Layer
  • 3 packages 3 (8-oz) packages cream cheese, softened
  • 1 cup 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs Room temperature
  • 1 cup 1 cup sour cream
For the Toppings
  • to taste Whipped cream
  • to taste Fresh berries or chocolate shavings Optional but recommended

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Prep your 9-inch springform pan with cooking spray or parchment paper.
Mix Cake Batter
  1. In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder.
  2. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
  3. Gradually combine the wet ingredients with the dry ones until just blended.
Create Cheesecake Layer
  1. In another large bowl, beat the cream cheese until smooth.
  2. Gradually add sugar and vanilla, mixing until well incorporated.
  3. Add the eggs one at a time, mixing just until blended.
  4. Gently fold in the sour cream.
Layer and Bake
  1. Pour about half of the red velvet batter into the prepared pan.
  2. Cover it with the cheesecake mixture.
  3. Pour the remaining red velvet batter on top, swirling it gently to create a marbled effect.
  4. Place the pan in the oven and bake for about 1 hour, or until the center is just set but still slightly jiggly.
  5. Let it cool completely at room temperature, then refrigerate for at least four hours or overnight.

Notes

Use gel food coloring for the brightest red. Avoid slicing into the cheesecake too soon; it needs to chill for the best texture. Leftovers keep well in the fridge for up to five days.