Easy Red Velvet Cheesecake

Easy Red Velvet Cheesecake recipe. This decadent dessert combines the rich, velvety texture of classic cheesecake with the vibrant color and subtle cocoa flavor of red velvet cake. With its creamy filling, tender cake base, and luscious cream cheese frosting, this cheesecake is a show-stopping treat that’s sure to impress.

Satisfy your sweet tooth with a slice of heaven from our Easy Red Velvet Cheesecake. With its smooth and creamy texture, complemented by the subtle tang of cream cheese frosting, this dessert is a true delight for the senses. Whether served as a centerpiece for special occasions or enjoyed as a decadent treat any day of the week, this cheesecake is guaranteed to be a crowd-pleaser.

Resume of the recipe:

Elevate your dessert game with our Easy Red Velvet Cheesecake. Made with simple ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers alike. From its velvety smooth filling to its moist and tender cake base, every bite of this cheesecake is a little slice of bliss.

Exciting Story:

The inspiration for our Easy Red Velvet Cheesecake recipe comes from a love of classic desserts and a desire to create something truly special. Combining the elegance of cheesecake with the indulgence of red velvet cake, this dessert is a celebration of flavor and texture. Whether shared with loved ones or savored in solitude, this cheesecake is a testament to the joy of baking.

Why This ‘Easy Red Velvet Cheesecake’:

• Decadent Flavor: Our recipe combines the rich, creamy taste of cheesecake with the irresistible allure of red velvet cake, resulting in a dessert that’s both indulgent and unforgettable.
• Simple Preparation: With clear and concise instructions, our Easy Red Velvet Cheesecake recipe makes it easy to achieve professional-quality results in the comfort of your own kitchen. No fancy techniques or hard-to-find ingredients required—just pure baking bliss.
• Eye-Catching Presentation: From its vibrant red hue to its creamy white frosting, our Easy Red Velvet Cheesecake is as visually stunning as it is delicious. Whether served at a holiday gathering or a casual dinner party, this cheesecake is sure to impress.

Selling Points:

Why This ‘Easy Red Velvet Cheesecake’

Underneath the title, write the selling points of the recipe. Explain what makes it unique, what ingredients are used, and what flavors to expect.

What i need to make Easy Red Velvet Cheesecake

For the Red Velvet Cake Base:

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cheesecake Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Easy Red Velvet Cheesecake:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make Red Velvet Cake Base: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, food coloring, vanilla extract, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into the prepared springform pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
3. Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined. Pour the cheesecake filling over the cooled red velvet cake base in the springform pan, spreading it out evenly.
4. Bake Cheesecake: Return the springform pan to the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
5. Make Cream Cheese Frosting: In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
6. Frost and Serve: Remove the chilled cheesecake from the springform pan and transfer it to a serving platter. Spread the cream cheese frosting over the top of the cheesecake. Slice and serve chilled.

Tips For Easy Red Velvet Cheesecake:

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature before mixing the cheesecake filling. This will ensure a smooth and creamy texture.
• Chill the Cheesecake: For best results, refrigerate the cheesecake for at least 4 hours or overnight before serving. This allows the flavors to meld together and the cheesecake to set properly.

Substitutions and Variations For Easy Red Velvet Cheesecake:

• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to make the red velvet cake base gluten-free.
• Chocolate Ganache Topping: For an extra decadent touch, drizzle the top of the cheesecake with chocolate ganache before serving.

Make a Healthier Version For Easy Red Velvet Cheesecake:

• Lighten Up: To reduce the calorie and fat content, you can use reduced-fat cream cheese and sour cream in the cheesecake filling. You can also use a sugar substitute in the frosting to cut down on the sweetness.

“And there you have it—a sensational Easy Red Velvet Cheesecake that’s sure to steal the spotlight at any gathering. With its irresistible combination of creamy cheesecake filling, moist red velvet cake base, and tangy cream cheese frosting, this dessert is a true crowd-pleaser. So why not treat yourself and your loved ones to a slice of indulgence today?”

Frequently Asked Questions For Easy Red Velvet Cheesecake

Can I make the red velvet cake base ahead of time? Yes, you can bake the red velvet cake base ahead of time and store it tightly wrapped in plastic wrap at room temperature for up to 2 days. Alternatively, you can freeze the cooled cake base for up to 1 month. Thaw the cake base at room temperature before assembling the cheesecake.

Can I use a different frosting for the cheesecake? Absolutely! While cream cheese frosting complements the flavors of red velvet cake and cheesecake perfectly, you can experiment with different frostings to suit your taste preferences. Whipped cream, chocolate ganache, or even a raspberry sauce would all be delicious options.

How do I prevent cracks from forming on the surface of the cheesecake? To prevent cracks from forming on the surface of the cheesecake, make sure not to overmix the cheesecake filling, as this can incorporate too much air into the batter. Additionally, avoid overbaking the cheesecake—remove it from the oven when the edges are set but the center is slightly jiggly. Finally, letting the cheesecake cool gradually in the oven with the door slightly ajar can help prevent cracks from forming.

Can I use a different type of food coloring for the red velvet cake base? Yes, you can use different types of food coloring to achieve the desired shade of red for the cake base. Gel food coloring is preferred, as it is more concentrated and produces vibrant colors without altering the consistency of the batter. You can also experiment with natural food coloring options, such as beet juice or raspberry puree, for a more natural alternative.

How should I store leftovers of the cheesecake? Leftover cheesecake should be stored covered in the refrigerator for up to 5 days. Make sure to cover the cheesecake tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the refrigerator. Before serving leftovers, let the cheesecake sit at room temperature for about 15-20 minutes to soften slightly.

Red Velvet Cheesecake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Red Velvet Cake Layers:

• 2 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 tablespoons cocoa powder

• 1 1/2 cups vegetable oil

• 1 cup buttermilk

• 2 large eggs

• 2 tablespoons red food coloring

• 1 teaspoon vanilla extract

• 1 teaspoon white vinegar

• For the Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• For the Cream Cheese Frosting:

• 8 ounces (227g) cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

Directions

• For the Red Velvet Cake Layers:
• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
• In a separate bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Divide the batter equally among the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake layers to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
• For the Cheesecake Filling:
• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the granulated sugar and continue to beat until well combined.
• Incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next.
• Mix in the vanilla extract and sour cream until the filling is creamy and well combined.
• Assembling the Red Velvet Cheesecake:
• Place one red velvet cake layer in the bottom of the springform pan.
• Pour half of the cheesecake filling over the cake layer.
• Repeat with another cake layer and the remaining cheesecake filling.
• Top with the third cake layer.
• Bake in the preheated oven for 55-60 minutes or until the center is set.
• Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.
• For the Cream Cheese Frosting:
• In a large mixing bowl, beat the softened cream cheese and butter until creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Pour in the vanilla extract and continue to beat until the frosting is smooth and fluffy.
• Once the cheesecake is chilled, spread a layer of cream cheese frosting on top.
• Release the sides of the springform pan, and frost the sides of the cheesecake.
• Use the remaining frosting to create decorative swirls on top.
• Slice and savor the divine fusion of Red Velvet Cheesecake.