Description
This Red Velvet Cheesecake Bliss is a decadent dessert featuring a moist red velvet cake base layered with a smooth, creamy cheesecake filling and topped with light whipped cream. Garnished with fresh berries and cake crumbs, it offers a perfect balance of flavors and textures, ideal for special occasions or indulgent treats.
Ingredients
Scale
Red Velvet Cake Layer
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil
- 2 tbsp red food coloring or beetroot powder (for natural option)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Fresh berries
- Red velvet cake crumbs
Instructions
- Prepare Red Velvet Cake Batter: In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. In another bowl, whisk buttermilk, egg, vegetable oil, red food coloring or beetroot powder, vanilla extract, and white vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
- Bake Red Velvet Cake Layer: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line with parchment paper. Pour the red velvet batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly.
- Prepare Cheesecake Filling: While the cake layer cools, beat softened cream cheese with an electric mixer until smooth and creamy. Add sour cream and granulated sugar, continuing to beat until fully combined. Add eggs one at a time, beating gently after each addition. Mix in vanilla extract and flour until just combined, taking care not to overmix.
- Layer and Bake Cheesecake: Pour the cheesecake filling over the slightly cooled red velvet cake layer in the springform pan, spreading evenly. Return the pan to the oven and bake at 325°F (163°C) for 40-50 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set firmly and enhance the flavors.
- Prepare Whipped Cream Topping: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
- Assemble and Garnish: Before serving, spread the whipped cream topping evenly over the chilled cheesecake. Garnish with fresh berries and sprinkle red velvet cake crumbs on top for a beautiful finishing touch.
- Serve: Carefully remove the cheesecake from the springform pan, slice using a sharp knife dipped in hot water for clean cuts, and serve chilled. Enjoy your rich, creamy Red Velvet Cheesecake Bliss!
Notes
- Use beetroot powder instead of red food coloring for a natural alternative.
- Make sure all cream cheese and eggs are at room temperature for a smooth batter.
- To avoid cracking, do not overbake and cool cheesecake gradually.
- Chill the whipped cream bowl and beaters for best whipping results.
- Red velvet cake crumbs can be made from extra cake layer trimmings or scraps.
Keywords: red velvet cheesecake, layered cheesecake, red velvet cake, creamy cheesecake, whipped cream topping, festive dessert