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Red Velvet Cheesecake

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Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust.
It will work with a Red Velvet cake mix… the flavor may not be as intense and you may not get the same color.

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Rate this recipe 4.6/5 (26 Votes)
Red Velvet Cheesecake 1 Picture

Ingredients

  • Red Velvet Cake
  • 2 1/4 cups sifted cake flour (sifted, then measured)
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup full fat buttermilk, room temperature
  • 2 tbs red food coloring (one bottle)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • Cheese Cake
  • 32 oz cream cheese
  • 16 oz sour cream
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 6 eggs
  • Whipped cream is..
  • 1 pint heavy cream plus 3-4 tablespoons sugar and 1/2 teaspoon of vanilla. Put your cream, bowl, and mixer whip in the freezer for about 10 minutes and then beat it until soft peaks form. Don’t over beat it or you will have butter.

Details

Servings 12
Preparation time 15mins
Cooking time 115mins
Adapted from restlesschipotle.com

Preparation

Step 1

1. Preheat oven to 350°F.
2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a
bowl.
3. Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
4. Beat the sugar and butter in large bowl until light and fluffy.
5. Add eggs 1 at a time, beating well blended after each addition.
6. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 addtions
7. Put about 1/4 inch of cake batter in the bottom of a greased and floured 10
inch springform.
8. Use the rest of the batter in a 13x9 or 9 inch cake pan.
9. Bake both pans for about 20 minutes or until a toothpick comes out clean.
10. Cool in pans about 5 minutes and turn out to cool completely.
11. Break the larger cake (NOT the one in the springform) into large chunks and
set aside.
12. (can be done a day ahead)
13. Preparation time: 10 minute(s)

Cheese Cake
14. Preheat oven to 375F
15. Beat the cheesecake ingredients together until smooth.
16. Reserve about 1/2 cup cake crumbs for the top.
17. Fold the remaining cake chunks into cheesecake batter.
18. Pour into pan.
19. Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
20. Place pan in larger pan of hot water. Water should come halfway up the
sides. (hot water bath)
21. Bake for 45 minutes.
22. Turn oven off and leave door closed for 1 hour. Don’t PEEK!
23. Remove from oven, take out of bain marie. (hot water bath)
24. Let come to room temperature and cover tightly. (lay folded paper towels over the top, seal with plastic wrap and then cover with aluminum foil.)
25. Refrigerate over night.

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