Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipe

Layers of tender red velvet cake sandwich a velvety cheesecake in this absolutely decadent dessert. This homemade version is inspired by the popular Cheesecake Factory treat.

Ingredients

• For the Cheesecake:

• 16 ounces cream cheese, at room temperature
• ½ cup (99 g) granulated sugar
• 1 tablespoon all-purpose flour
• Pinch of salt
• ¼ cup (60 ml) heavy cream
• ½ teaspoon vanilla extract
• 2 eggs, at room temperature

• For the Red Velvet Cake:

• ½ cup (113 g) unsalted butter, at room temperature
• 1½ cups (298 g) granulated sugar
• 2 eggs
• ¼ cup (26 g) + 1 tablespoon unsweetened cocoa powder
• 6 tablespoons red food coloring, liquid
• 1 teaspoon vanilla extract
• 1 cup (240 ml) buttermilk
• 2¼ cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon distilled white vinegar

• For the Cream Cheese Frosting:

• 1 cup (227 g) unsalted butter, at room temperature
• 4 cups (454 g) powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt
• 16 ounces cream cheese, chilled and cut into 16 pieces

Instructions

Make the Cheesecake:
Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl.
Add the heavy cream and vanilla, and beat to combine. Add the eggs one at a time, beating for about 15 seconds before adding the next. Mix with a rubber spatula to ensure all ingredients are incorporated.
Pour the filling into the prepared pan and spread evenly. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes. Cool on a wire rack for at least 1 hour, then freeze for at least 3 hours or overnight.
Make the Red Velvet Cake:

Preheat oven to 350°F (175°C). Grease two 9-inch cake pans, line the bottoms with parchment rounds, butter the parchment paper, and flour the pans.
Cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.
Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat with the remaining buttermilk and flour. Beat on high until smooth.
Reduce the mixer speed to low and add the salt, baking soda, and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes, then remove cakes from the pans and place them on a cooling rack to cool completely.
Make the Frosting:

Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.
Increase the speed to medium-low and add the cream cheese one piece at a time, mixing until smooth. Mix for an additional 2 minutes.
Assemble the Red Velvet Cheesecake:

Level the tops of the cakes if necessary, then place one cake layer on a serving platter.
Remove the cheesecake from the freezer and the sides of the springform pan. Slide a knife between the bottom of the cheesecake and the parchment paper to remove the cheesecake from the pan bottom and parchment round. Trim the cheesecake if necessary to match the width of the cake layers.
Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down.
Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake, then refrigerate for 30 minutes to set the frosting. Then apply another liberal coat of frosting and decorate as desired.
Keep refrigerated. Let sit at room temperature for 20 minutes before serving. Cover leftovers and store in the refrigerator for up to 5 days.
Notes
Buttermilk Substitute: You can use sour cream or plain Greek yogurt instead.
Cocoa Powder: Use unsweetened, natural cocoa powder.
Cream Cheese: Use full-fat cream cheese for both the cheesecake layer and the frosting.
Food Coloring: If using gel food coloring, substitute 1 teaspoon gel food coloring and add about 1 tablespoon water.
Make-Ahead Tips:
Make the cheesecake up to 3 days in advance.
Make cake layers up to 2 days in advance, cool, and wrap tightly with plastic wrap.
Make frosting up to 2 days in advance, stored in the refrigerator in an airtight container.
Storing: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 20 to 30 minutes before serving.
Freezing Tips:
Cake Layers: Cool completely, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Frosting: Store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then stir vigorously before using.
Whole Cheesecake: Wrap tightly with plastic wrap, cover with foil, and freeze for up to 1 month. Thaw in the refrigerator overnight. Individual slices can be wrapped and frozen, then thawed in the refrigerator or at room temperature.
Enjoy your decadent Red Velvet Cheesecake!