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Red Velvet Cheesecake: The Ultimate Guide to Baking Perfection

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Moist red velvet cake layered with creamy cheesecake and topped with tangy cream cheese frosting. Perfect for any special occasion!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce (2 tablespoons) red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons milk or heavy cream (adjust to desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, cocoa powder, red food coloring, vinegar, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. It’s important that the cream cheese is softened to avoid lumps in your cheesecake.
  8. Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
  9. Stir in the vanilla extract and sour cream until just combined. The sour cream adds a lovely tang and richness to the cheesecake.
  10. Grease a 9-inch springform pan. Wrap the bottom of the pan tightly with aluminum foil to prevent water from seeping in during the water bath. This is a crucial step for a smooth, crack-free cheesecake.
  11. Place one of the cooled red velvet cake layers in the bottom of the prepared springform pan.
  12. Pour the cheesecake batter over the cake layer, spreading it evenly.
  13. Gently place the second red velvet cake layer on top of the cheesecake batter.
  14. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents it from cracking.
  15. Bake in the preheated oven for 55-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. The jiggle is okay! It will firm up as it cools.
  16. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
  17. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.
  18. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Again, make sure both are softened to avoid lumps.
  19. Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy.
  20. Stir in the vanilla extract. Add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. I like my frosting to be thick enough to hold its shape but still easy to spread.
  21. Carefully remove the chilled cheesecake from the springform pan. Run a thin knife around the edges if needed to loosen it.
  22. Frost the top of the cheesecake with the cream cheese frosting. You can create swirls, rosettes, or any design you like!
  23. If desired, garnish with red velvet cake crumbs, fresh berries, or chocolate shavings.
  24. Slice and serve! This Red Velvet Cheesecake is best enjoyed chilled.

Notes

  • Make sure your cream cheese and butter are properly softened for the cheesecake and frosting to avoid lumps.
  • Don’t overmix the red velvet cake batter, as this can result in a tough cake.
  • The water bath is crucial for a smooth, crack-free cheesecake. Make sure to wrap the springform pan tightly with aluminum foil to prevent water from seeping in.
  • Allow the cheesecake to cool gradually in the oven to prevent cracking.
  • Chilling the cheesecake for at least 4 hours (or overnight) is essential for it to fully set and develop its flavor.
  • Adjust the amount of milk or heavy cream in the frosting to achieve your desired consistency.

Find it online: https://anasrecipes.com/red-velvet-cheesecake/