Red Velvet Cheesecake is a stunning dessert that combines the rich flavors of red velvet cake with the creamy goodness of cheesecake. It is perfect for celebrations or any special occasion where you want to impress your guests. The beautiful red color makes it eye-catching, while the taste is truly delicious.

Why Make This Recipe

This recipe will take your dessert game to the next level. It brings two beloved desserts together in one amazing treat. Whether you’re hosting a party or just want to enjoy a slice with your family, this Red Velvet Cheesecake will surely delight everyone. Plus, the layers of flavors and textures are sure to create unforgettable memories.

How to Make Red Velvet Cheesecake

Ingredients:

1 1⁄2 cups all-purpose flour
1 1⁄2 cups granulated sugar
1 tsp baking powder
1⁄2 tsp baking soda
1 tsp cocoa powder
1⁄2 tsp salt
1 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 oz red food coloring
1 cup buttermilk
1 tsp white vinegar
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for cheesecake)
3 large eggs (for cheesecake)
1 tsp vanilla extract (for cheesecake)
1⁄2 cup sour cream
1 tbsp all-purpose flour (for cheesecake)
1/2 cup strawberry or raspberry sauce
Fresh strawberries and raspberries for garnish
Whipped cream for topping

Directions:

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt. In another bowl, combine the vegetable oil, eggs, vanilla extract, and food coloring. Add in the buttermilk and vinegar, mixing until combined.
Gradually fold in the dry ingredients, mixing until just incorporated. Pour this vibrant red batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
While the cake cools, prepare the cheesecake filling. Beat the softened cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, and flour until the mixture is creamy and smooth.
Once your red velvet cake has cooled, pour the cheesecake filling over it in the springform pan.
Bake the cheesecake layer in the oven for 45-50 minutes at 325°F (163°C). You want it to be set but still have a slight jiggle in the center. When it’s ready, turn off the oven and let the cheesecake cool inside with the oven door slightly open.

How to Serve Red Velvet Cheesecake

To serve, carefully remove the cheesecake from the springform pan. Drizzle strawberry or raspberry sauce over the top and add fresh berries as a garnish. A dollop of whipped cream on each slice adds the perfect finishing touch. Enjoy it chilled for the best flavor!

How to Store Red Velvet Cheesecake

Store any leftovers in an airtight container in the refrigerator. This cheesecake can stay fresh for about 3-5 days. If you need to store it longer, consider freezing it. Wrap the cheesecake tightly before placing it in the freezer, and it can last for up to three months.

Tips to Make Red Velvet Cheesecake

Make sure all ingredients are at room temperature before starting, especially the cream cheese.
Do not overmix the batter to maintain a light and fluffy texture.
Cool the cheesecake slowly in the oven to prevent cracking.
Use quality food coloring to achieve a vibrant red color.

Variation

You can experiment with flavors by adding chocolate chips to the cheesecake layer or using a different fruit sauce for topping. A hint of peppermint extract can also give it a festive twist for holidays.

FAQs

Q: Can I use a different pan size?
A: Yes, you can use a larger or smaller pan, but beware that baking times may vary.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake is great made a day in advance, as it will allow the flavors to set.

Q: What can I do if my cheesecake cracks during baking?
A: If it cracks, don’t worry! You can cover the cracks with whipped cream or fruit sauce when serving.