Red Velvet Cheesecake Recipe

Ingredients:

• For the Red Velvet Cake Base:
  • 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 unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
• For the Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
• For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Prepare the Red Velvet Cake Base:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
• In another bowl, whisk together oil, buttermilk, eggs, red food coloring, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and spread it evenly.

3. Prepare the Cheesecake Filling:

• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Add sour cream and heavy cream, mixing until smooth.
• Pour the cheesecake batter over the red velvet cake batter in the pan.

4. Bake:

• Bake in the preheated oven for 60-70 minutes or until the center is set. The cake might have a slight jiggle in the center, but it will firm up as it cools.

5. Cool:

• Allow the red velvet cheesecake to cool in the pan for 10 minutes, then run a knife around the edge to loosen it. Let it cool completely on a wire rack.

6. Prepare the Cream Cheese Frosting:

• In a large bowl, beat together cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy.

7. Frost the Red Velvet Cheesecake:

• Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. You can decorate it with additional red velvet crumbs or chocolate shavings if desired.

8. Chill:

• Place the frosted red velvet cheesecake in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and the texture to set.

9. Serve:

• Slice and serve the red velvet cheesecake chilled. Enjoy the rich and indulgent combination of red velvet and creamy cheesecake!

Note: You can customize this recipe by adding chocolate chips to the red velvet batter or swirling in raspberry or strawberry compote into the cheesecake filling for extra flavor.