Description
This Valentine’s Day Red Velvet Cheesecake is a luscious two-layer dessert combining the classic moist and vibrant red velvet cake with a creamy, smooth cheesecake topping. Finished with a rich cream cheese frosting, it’s the perfect indulgence to celebrate love with family and friends.
Ingredients
Scale
Red Velvet Cake Layer
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 large egg, room temperature
- 2 tbsp red food coloring (or gel coloring)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream, room temperature
Cream Cheese Frosting (Optional)
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake.
- Prepare the Red Velvet Cake Layer: In a bowl, mix dry ingredients including flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar; mix until smooth. Gradually add the wet ingredients to the dry and mix until fully combined. Pour this batter into the prepared springform pan and even out the surface.
- Prepare the Cheesecake Layer: In another bowl, beat softened cream cheese with sugar until creamy and smooth. Add eggs one at a time, beating well after each addition, followed by vanilla extract and sour cream. Mix until smooth and well combined. Pour the cheesecake batter evenly over the red velvet layer in the springform pan.
- Bake the Cheesecake: Place the pan in the preheated oven and bake until the cheesecake is set around the edges but slightly jiggly in the center, typically about 50-60 minutes. After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and allow it to come to room temperature. Then, transfer it to the refrigerator to chill for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Make the Cream Cheese Frosting (Optional): Using a mixer, beat softened butter and cream cheese together until creamy. Gradually add powdered sugar, about 1 cup at a time, beating until smooth and fluffy. Stir in vanilla extract. Spread or pipe this frosting over the fully chilled cheesecake.
- Decorate and Serve: Optionally garnish with red velvet cake crumbs, chocolate shavings, or fresh berries. Slice, serve, and enjoy this decadent Valentine’s Day treat with your loved ones.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth batter and prevent lumps.
- For best results, use a water bath during baking to minimize cracking of the cheesecake, though it’s optional here.
- Chilling the cheesecake overnight enhances texture and flavor.
- Leftover cheesecake should be kept refrigerated and consumed within 3-4 days.
- Red food coloring can be adjusted based on desired intensity of the red velvet color.
