Indulge in the Irresistible Delight of Red Velvet Cheesecake!

Red Velvet Cheesecake – Get ready to fall in love with the heavenly combination of two beloved desserts: Red Velvet Cheesecake! This delectable treat brings together the rich and velvety flavors of red velvet cake with the creamy and luscious goodness of cheesecake. It’s a showstopper dessert that will captivate your taste buds and leave you craving for more. Discover what makes this recipe so special and why you absolutely must give it a try.

In our little family, the Red Velvet Cheesecake has become a legend. It all started on a cozy winter evening when my husband and I decided to surprise our kids with a homemade dessert. Little did we know that this recipe would quickly become a staple in our household, a symbol of love and celebration. As we pulled the perfectly baked layers from the oven and watched the cheesecake melding beautifully with the vibrant red velvet cake, we knew we had something extraordinary in our hands. The first bite was pure magic—a harmonious dance of flavors that left us speechless. Now, whenever there’s a special occasion or we simply want to indulge in a little sweetness, our family gathers around the table, savoring each forkful of this irresistible creation. This Red Velvet Cheesecake holds a special place in our hearts, and we hope it will become a cherished tradition in your home too.

Why This Decadent Red Velvet Cheesecake Recipe Will Steal Your Heart?

• Perfect Harmony of Flavors: Indulge in the irresistible combination of the rich, cocoa-infused red velvet cake layer and the velvety smoothness of the cream cheese cheesecake layer. Each bite is a delightful symphony of taste and texture.
• Creamy and Dreamy Cheesecake Layer: The luscious cheesecake layer is made with cream cheese, sugar, eggs, sour cream, and a touch of vanilla extract. It adds a creamy and tangy dimension that complements the moist red velvet cake beautifully.
• Whipped Frosting Perfection: The whipped layer, made with heavy cream, powdered sugar, and vanilla, is like a cloud of sweetness that crowns the Red Velvet Cheesecake. Its airy texture and subtle sweetness balance the flavors, creating an unforgettable dessert experience.
• Impressive Presentation: With its stunning layers and dollops of whipped frosting, this Red Velvet Cheesecake is a feast for the eyes. The red velvet cake crumbs sprinkled on top add a touch of elegance and make it an Instagram-worthy dessert.
• A Recipe for Special Occasions and Everyday Delights: Whether you’re celebrating a milestone or simply craving a luxurious treat, this recipe is perfect for both special occasions and everyday indulgence. It’s a dessert that brings joy and happiness with every slice.

Ingredients:

• Butter, for greasing the cake pan
• Flour, for dusting the cake pan
• 1 box red velvet cake mix, plus the ingredients mentioned on the box (e.g., eggs, oil, water)
• 2 packages (8 oz. each) cream cheese, softened
• 2/3 cup (133 g) granulated sugar
• 2 large eggs
• 1/3 cup (80 g) sour cream
• 1 tablespoon (8 g) all-purpose flour
• 1 teaspoon (5 mL) vanilla extract
• 1/4 teaspoon (1.5 g) kosher salt
• 2 cups (480 mL) heavy cream
• 4 tablespoons (30 g) powdered sugar
• 2 teaspoons (10 mL) vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust it with flour.

Prepare the red velvet cake batter according to the instructions on the box. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the red velvet cake from the oven and let it cool slightly. Level the top and sides using a cake leveler to ensure an even and flat surface. Set it aside.

For the cheesecake layer, in a large bowl, beat the softened cream cheese using a hand mixer with the paddle attachment until smooth and creamy.

Add the granulated sugar to the cream cheese and beat for about 3 minutes until well combined and smooth.

One at a time, add the eggs to the cream cheese mixture, beating well after each addition until fully incorporated.

Mix in the sour cream, all-purpose flour, vanilla extract, and kosher salt. Beat until the mixture is fluffy and well combined.

Line another 9-inch springform pan with parchment paper, making sure it covers the bottom and sides. Pour the cheesecake batter into the prepared pan.

Bake the cheesecake in the oven for about 1 hour, or until the center is set with a slight jiggle. Allow it to cool on a wire rack for a while, then transfer it to the freezer to firm up before layering it with the cake.

Once both the red velvet cake and the cheesecake layer are completely cooled and firm, place the cheesecake layer on top of the red velvet cake layer. Use a cake leveler, if needed, to ensure even layers.

In a bowl, combine heavy cream, powdered sugar, and vanilla extract for the whipped layer. Use a large balloon whisk to whisk the mixture until stiff peaks form.

Spread the whipped cream frosting generously over the top of the cake. Optionally, use a pastry tip to create whipped dollops along the edges.

Finish by sprinkling red velvet cake crumbs on top for a beautiful garnish.

Serve and enjoy the divine creation of Red Velvet Cheesecake!

Notes:

• For an extra touch, you can drizzle chocolate sauce or garnish with fresh berries before serving.
• Store any leftovers in the refrigerator for up to 3 days.
• To make the recipe gluten-free, use a gluten-free red velvet cake mix and gluten-free flour.
• You can also experiment with different flavor variations by adding a hint of espresso powder to the red velvet cake mix or incorporating crushed Oreos into the cheesecake layer.

Indulging in a slice of Red Velvet Cheesecake is like experiencing a symphony of flavors and textures that will transport you to dessert paradise. The perfect harmony of moist red velvet cake and creamy cheesecake layers, crowned with a luscious whipped cream frosting, creates a dessert that is truly irresistible. Whether you’re celebrating a special occasion or simply treating yourself to a moment of pure indulgence, this recipe is sure to delight your taste buds and leave a lasting impression. So gather your loved ones, savor each forkful, and create your own cherished memories around this decadent Red Velvet Cheesecake. It’s a dessert that speaks to the heart and satisfies the sweetest cravings.

Frequently Asked Questions

Can I make this recipe in advance?

Yes, you can make this Red Velvet Cheesecake a day ahead. Once assembled, cover it tightly with plastic wrap and store it in the refrigerator. Add the whipped cream frosting just before serving.

Can I freeze the Red Velvet Cheesecake?

Absolutely! This recipe freezes well. After assembling the cake, wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving.

Can I use a different flavor for the cake mix?

While the classic combination of red velvet and cheesecake is highly recommended, you can certainly experiment with different cake flavors, such as chocolate or vanilla, to create your own unique twist.

Can I substitute whipped topping for the homemade whipped cream?

Yes, if you prefer convenience, you can substitute store-bought whipped topping for the homemade whipped cream. However, the homemade version adds a fresher and creamier taste to the dessert.

Red Velvet Cheesecake

Sacrlett

This delectable treat brings together the rich and velvety flavors of red velvet cake with the creamy and luscious goodness of cheesecake. It's a showstopper dessert that will captivate your taste buds and leave you craving for more.

Print Recipe Pin Recipe

Course Dessert

Ingredients

  

• Butter for greasing the cake pan
• Flour for dusting the cake pan
• 1 box red velvet cake mix plus the ingredients mentioned on the box (e.g., eggs, oil, water)
• 2 packages 8 oz. each cream cheese, softened
• 2/3 cup 133 g granulated sugar
• 2 large eggs
• 1/3 cup 80 g sour cream
• 1 tablespoon 8 g all-purpose flour
• 1 teaspoon 5 mL vanilla extract
• 1/4 teaspoon 1.5 g kosher salt
• 2 cups 480 mL heavy cream
• 4 tablespoons 30 g powdered sugar
• 2 teaspoons 10 mL vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust it with flour.
• Prepare the red velvet cake batter according to the instructions on the box. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the red velvet cake from the oven and let it cool slightly. Level the top and sides using a cake leveler to ensure an even and flat surface. Set it aside.
• For the cheesecake layer, in a large bowl, beat the softened cream cheese using a hand mixer with the paddle attachment until smooth and creamy.
• Add the granulated sugar to the cream cheese and beat for about 3 minutes until well combined and smooth.
• One at a time, add the eggs to the cream cheese mixture, beating well after each addition until fully incorporated.
• Mix in the sour cream, all-purpose flour, vanilla extract, and kosher salt. Beat until the mixture is fluffy and well combined.
• Line another 9-inch springform pan with parchment paper, making sure it covers the bottom and sides. Pour the cheesecake batter into the prepared pan.
• Bake the cheesecake in the oven for about 1 hour, or until the center is set with a slight jiggle. Allow it to cool on a wire rack for a while, then transfer it to the freezer to firm up before layering it with the cake.
• Once both the red velvet cake and the cheesecake layer are completely cooled and firm, place the cheesecake layer on top of the red velvet cake layer. Use a cake leveler, if needed, to ensure even layers.
• In a bowl, combine heavy cream, powdered sugar, and vanilla extract for the whipped layer. Use a large balloon whisk to whisk the mixture until stiff peaks form.
• Spread the whipped cream frosting generously over the top of the cake. Optionally, use a pastry tip to create whipped dollops along the edges.
• Finish by sprinkling red velvet cake crumbs on top for a beautiful garnish.
• Serve and enjoy the divine creation of Red Velvet Cheesecake!

Notes

For an extra touch, you can drizzle chocolate sauce or garnish with fresh berries before serving.

Store any leftovers in the refrigerator for up to 3 days.

To make the recipe gluten-free, use a gluten-free red velvet cake mix and gluten-free flour.

You can also experiment with different flavor variations by adding a hint of espresso powder to the red velvet cake mix or incorporating crushed Oreos into the cheesecake layer.

Keyword Red Velvet Cheesecake