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Red Velvet Cheesecake Bliss Recipe

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★★★★★

4.4 from 547 reviews

This Red Velvet Cheesecake Bliss combines the rich, velvety texture of classic red velvet cake with a smooth and creamy cheesecake layer, topped with light whipped cream and optional fresh berries or cake crumbs for garnish. Perfect for celebrations or an indulgent dessert treat, it offers a harmonious blend of flavors and textures in every bite.

Ingredients

Scale

Red Velvet Cake Layer

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • ½ cup vegetable oil
  • 2 tbsp red food coloring or beetroot powder for natural option
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Cheesecake Layer

  • 16 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Garnish (optional)

  • Fresh berries
  • Red velvet cake crumbs

Instructions

  1. Prepare Red Velvet Cake Batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, egg, vegetable oil, red food coloring, vanilla extract, and white vinegar. Gradually add the wet ingredients into the dry ingredients and mix until smooth and well combined.
  2. Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese until creamy. Add sour cream and sugar, beating until smooth. Incorporate eggs one at a time, followed by vanilla extract and flour, mixing until fully incorporated and silky.
  3. Assemble the Layers: Preheat the oven to 325°F (163°C). Pour the red velvet cake batter into a greased or parchment-lined 9-inch springform pan. Gently layer the cheesecake filling on top of the cake batter, spreading evenly to avoid mixing layers.
  4. Bake the Cheesecake: Bake in the preheated oven for approximately 55-65 minutes until the cheesecake layer is set around the edges but slightly jiggly in the center. Remove from oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
  5. Prepare Whipped Cream Topping: Just before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake layer.
  6. Garnish and Serve: Decorate with fresh berries and sprinkle with red velvet cake crumbs if desired. Slice with a sharp knife, wiping between cuts for clean slices. Serve chilled and enjoy the luscious layers of red velvet and cheesecake bliss.

Notes

  • Use beetroot powder as a natural alternative to red food coloring for a healthier option.
  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • To prevent cracking, cool the cheesecake gradually by turning off the oven and leaving the door ajar for 30 minutes after baking.
  • This dessert tastes even better after chilling overnight as flavors meld deeply.
  • Use a water bath for baking if possible, to achieve a creamier, crack-free cheesecake.

Keywords: Red Velvet Cheesecake, Red Velvet Cake, Cheesecake Recipe, Layered Dessert, Holiday Dessert, Cream Cheese Cake

Find it online: https://busyrecipe.com/red-velvet-cheesecake-bliss-recipe/