❤️ Red Velvet Cheesecake
Two iconic desserts, one stunning showstopper. A red velvet cake base topped with ultra-creamy vanilla cheesecake, all in one heavenly bite.
📋 Recipe Overview
• Prep Time: 30 minutes
• Bake Time: 60–70 minutes
• Chill Time: Minimum 4 hours (overnight best)
• Servings: 10–12
🧁 Ingredients
🔴 For the Red Velvet Cake Layer:
• ¾ cup (95g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ½ cup (120ml) buttermilk
• ⅓ cup (80ml) vegetable oil
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp red food coloring (gel or liquid)
🍰 For the Cheesecake Layer:
• 16 oz (450g) cream cheese, room temperature
• ½ cup (100g) granulated sugar
• 2 large eggs
• ½ cup (120g) sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch (for extra stability, optional)
🌟 Optional Topping:
• Whipped cream
• Red velvet cake crumbs or white chocolate shavings
• Fresh berries
👨🍳 Instructions
1. Prepare the Red Velvet Base:
1 Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and grease sides.
2 In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
3 In another bowl, mix egg, buttermilk, oil, vinegar, vanilla, and food coloring.
4 Combine wet and dry ingredients until smooth.
5 Pour into the pan and bake for 15–18 minutes, just until slightly set.
6 Let cool slightly while preparing the cheesecake.
2. Make the Cheesecake Layer:
1 Beat cream cheese until smooth and creamy (no lumps!).
2 Add sugar and mix until combined.
3 Add eggs one at a time, mixing on low speed.
4 Mix in sour cream, vanilla, and cornstarch if using.
5 Pour cheesecake batter over the red velvet layer.
3. Bake:
1 Wrap the outside of the pan in foil. Place it in a larger baking dish and fill with 1 inch of hot water (water bath).
2 Bake for 50–55 minutes, or until edges are set and center slightly jiggles.
3 Turn off oven, crack the door, and let cool inside for 1 hour.
4 Chill at least 4 hours or overnight before removing from the pan.
🎂 To Serve:
• Top with whipped cream and red velvet crumbs for an elegant finish.
• Slice with a warm knife for clean edges.
• Store in the fridge for up to 5 days.
💡 Pro Tips:
• Want to go big? Double the red velvet recipe and bake two layers — one below and one on top of the cheesecake!
• Add a hint of lemon zest to the cheesecake for a fresh twist.
• No buttermilk? Use milk + 1 tsp vinegar or lemon juice as a substitute.