Go Back
–+ servings
Red Velvet Cheesecake

Red Velvet Cheesecake

450kcal
Share Print
Prep 30 minutes
Cook 1 hour 20 minutes
Cooling Time 4 hours
Total 5 hours 50 minutes
This Red Velvet Cheesecake combines rich flavors and creamy texture, perfect for any occasion.
Servings 12 slices
Course Dessert
Cuisine American

Ingredients

For the Cake
  • 2 cups all-purpose flour use a gluten-free blend for gluten-free version
  • 1.5 cups granulated sugar consider coconut sugar for a subtle caramel flavor
  • 1 teaspoon baking soda ensure it's fresh for the best rise
  • 1 teaspoon salt a pinch goes a long way
  • 1 tablespoon cocoa powder use unsweetened for pure chocolate flavor
  • 1 cup vegetable oil can be substituted with melted coconut oil
  • 1 cup buttermilk can be made by mixing milk with vinegar
  • 2 large eggs use room temperature eggs for better mixing
  • 2 tablespoons red food coloring gel coloring works best for vibrant results
  • 1 teaspoon vanilla extract pure vanilla extract elevates the taste
  • 1 teaspoon white vinegar lemon juice can be a substitute
For the Cheesecake Filling
  • 16 oz cream cheese ensure it's softened and at room temperature
  • 1 cup granulated sugar adjust to taste for sweetness
  • 1 teaspoon vanilla extract use high-quality pure extract
  • 3 large eggs keep them at room temperature
  • 1 cup sour cream optional; Greek yogurt can be a substitute
For the Frosting (optional)
  • 8 oz cream cheese bring to room temperature for easy mixing
  • 1/2 cup unsalted butter must be softened
  • 2 cups powdered sugar sift for a smoother texture
  • 1 teaspoon vanilla extract balances sweetness
  • 1-2 tablespoons milk adjusts consistency

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • spatula
  • Electric mixer

Method

Making the Cake
  1. Preheat your oven to 350°F (175°C). Grease your springform pan and line with parchment paper.
  2. Whisk together the flour, sugar, baking soda, salt, and cocoa powder in a medium bowl.
  3. Mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar in a large bowl.
  4. Combine the dry ingredients with the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes. Let cool completely.
  6. Beat cream cheese in a large bowl until smooth and creamy.
  7. Add sugar and vanilla extract, mixing until combined.
  8. Incorporate the eggs one at a time and mix until blended. If using, add sour cream and mix until smooth.
  9. Layer the cheesecake mixture over the cooled red velvet cake and spread evenly.
  10. Bake for 50-60 minutes until edges are set but center is slightly jiggly. Turn off oven and cool for 1 hour.
  11. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Preparing the Frosting
  1. Beat softened cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, mixing until combined.
  3. If necessary, add milk a tablespoon at a time to reach desired consistency.
  4. Frost chilled cheesecake if desired, then slice and serve.

Nutrition

Serving1sliceCalories450kcalCarbohydrates40gProtein6gFat30gSaturated Fat15gPolyunsaturated Fat5gMonounsaturated Fat10gCholesterol90mgSodium250mgPotassium150mgFiber1gSugar25gVitamin A500IUCalcium60mgIron1mg

Notes

Garnish with fresh berries or chocolate shavings for an elegant touch. Ensure all ingredients are at room temperature for better mixing.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!