Red Velvet Cheesecake Fusion (Printable Version)
Rich layers of red velvet and creamy cheesecake combine for a stunning dessert treat.
# 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, room temperature
05 - 1 large egg, 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, 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
# Step-by-Step:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line base with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
03 - Beat sugar, oil, and egg until light. Mix in buttermilk, vinegar, vanilla, and red food coloring.
04 - Gradually add dry ingredients to wet, mixing until just combined. Pour batter into prepared pan and spread evenly.
05 - Bake for 15 minutes. Center may appear slightly underdone.
06 - Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in sour cream, vanilla, and flour until just combined.
07 - Pour cheesecake batter over par-baked cake layer. Smooth top and bake for 1 hour 5 minutes until center is just set and slightly wobbly.
08 - Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove and cool to room temperature.
09 - Refrigerate for at least 6 hours or overnight before serving.
10 - Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until smooth. Spread or pipe over chilled cheesecake.
11 - Release from pan, slice, and serve.
# Expert Advice:
01 -
- The texture combination is unlike anything else youve baked before
- It freezes beautifully so you can make it ahead for parties
02 -
- Room temperature ingredients are non-negotiable for preventing lumps in your cheesecake layer
- The gradual cooling method in the oven is what keeps the top smooth and crack-free
03 -
- Run a knife around the edge of the pan immediately after baking to prevent sticking as it cools
- If you detect any lumps in your cream cheese mixture, press it through a sieve before adding the eggs