Red Velvet Cheesecake Fusion (Printable)
Lush layers of classic red velvet cake and smooth cheesecake, chilled to rich perfection.
# What You'll Need:
→ Red Velvet Cake Layer
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup vegetable oil
04 - 1/4 cup buttermilk, at room temperature
05 - 1 large egg, at room temperature
06 - 1 tablespoon unsweetened cocoa powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon white vinegar
09 - 1/2 teaspoon vanilla extract
10 - 1/4 teaspoon salt
11 - 1 tablespoon red food coloring
→ Cheesecake Layer
12 - 24 oz cream cheese, softened
13 - 3/4 cup granulated sugar
14 - 3 large eggs, at room temperature
15 - 1/2 cup sour cream
16 - 1 teaspoon vanilla extract
17 - 2 tablespoons all-purpose flour
→ Cream Cheese Frosting
18 - 4 oz cream cheese, softened
19 - 2 tablespoons unsalted butter, softened
20 - 1 cup powdered sugar, sifted
21 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
03 - In a separate bowl, beat sugar, oil, and egg until light and fluffy. Mix in buttermilk, vinegar, vanilla, and red food coloring until incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined. Pour batter into prepared pan and spread evenly.
05 - Bake for 15 minutes. Center may appear slightly underdone, as it will finish baking with cheesecake layer.
06 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla, and flour until just combined.
07 - Pour cheesecake batter over partially baked red velvet layer. Smooth top and bake for 1 hour 5 minutes until center is just set with slight wobble.
08 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
09 - Remove from oven and cool to room temperature. Refrigerate for at least 6 hours or overnight until completely set.
10 - Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beating until smooth and spreadable.
11 - Release cheesecake from springform pan. Frost if desired, slice into portions, and serve chilled.
# Expert Tips:
01 -
- The stunning red and white layers create a showstopping dessert that demands attention at any gathering
- You get the best of both worlds, moist red velvet cake and silky cheesecake in every forkful
02 -
- Room temperature ingredients are non negotiable for preventing lumps in your cheesecake layer
- The gradual cooling method prevents cracks from forming on the surface
03 -
- Run a thin knife around the edge before releasing the springform pan to ensure clean edges
- For the smoothest cheesecake layer, beat the cream cheese until absolutely no lumps remain before adding other ingredients