Best Red Velvet Cheesecake

The Red Velvet Cheesecake is a stunning dessert that combines two beloved classics: the rich, velvety texture of red velvet cake and the creamy, indulgent allure of cheesecake. This dessert is not only a feast for the eyes but also a delightful experience for the palate. The vibrant red hue of the cake layer, often associated with celebrations and special occasions, pairs beautifully with the smooth, tangy cheesecake filling, making it a perfect choice for birthdays, anniversaries, or simply a cozy night in.

Satisfy your sweet cravings with this indulgent Red Velvet Cheesecake recipe that blends classic flavors into a stunning dessert! The rich red velvet cake layered with creamy cheesecake creates a unique and delightful treat perfect for any occasion. Learn the tips for baking, layering, and garnishing this showstopper that is sure to impress your guests. Discover the joy of baking and make your special moments even sweeter! #RedVelvetCheesecake #DessertLovers #BakingJoy #SweetTooth #HomemadeTreats

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Ingredients

For the Red Velvet Cake Layer:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup vegetable oil

1 cup buttermilk, at room temperature

2 large eggs

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Cream Cheese Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

½ cup sour cream

For the Topping:

Fresh strawberries or raspberries (optional)

Whipped cream (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan and wrap the outside with aluminum foil to avoid water leaks.

Make the Red Velvet Cake Layer: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth. Gradually combine the wet and dry ingredients until just mixed.

Bake the Cake: Pour the red velvet cake batter into the prepared springform pan and spread it evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan.

Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla, flour, and sour cream until combined.

Layer the Cheesecake: Once the cake layer has cooled, reduce the oven temperature to 300°F (150°C). Pour the cream cheese batter over the cooled red velvet cake layer.

Create a Water Bath: Place the springform pan into a larger roasting pan and fill it with hot water until it reaches halfway up the sides of the springform pan. This will help prevent cracks in the cheesecake.

Bake the Cheesecake: Bake for approximately 60-70 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour with the oven door slightly open.

Cool and Chill: Once cooled, remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight, to set completely.

Serve: Once chilled, run a knife around the edges before removing the sides of the springform pan. Optionally, top with whipped cream and fresh berries for added flavor and decoration.

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 8-10