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Red Velvet Cheesecake Bliss Recipe

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★★★★★

5 from 115 reviews

This Red Velvet Cheesecake Bliss is a decadent, layered dessert combining a moist red velvet cake base with a rich, creamy cheesecake layer topped with fluffy whipped cream. Finished with fresh berries and red velvet crumbs, it’s perfect for celebrations or anytime you crave a luxurious treat.

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

  1. Prepare the Red Velvet Cake Batter: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until combined. In another bowl, mix buttermilk, egg, vegetable oil, red food coloring or beetroot powder, vanilla extract, and white vinegar. Slowly add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
  2. Bake the Red Velvet Cake Layer: Preheat your oven to 350°F (177°C). Grease and flour a 9-inch springform pan. Pour the red velvet cake batter evenly into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
  3. Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream and sugar, mixing until well blended. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and flour until smooth.
  4. Assemble and Bake the Cheesecake Layer: Pour the cheesecake batter evenly over the slightly cooled red velvet cake layer in the springform pan. Smooth the top carefully to avoid mixing layers. Return the pan to the oven and bake for an additional 45-50 minutes until the cheesecake layer is set and edges are lightly golden. The center may have a slight jiggle but will firm up during cooling.
  5. Cool and Refrigerate: Remove the pan from the oven and let it cool to room temperature. Then refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully and enhance the flavors.
  6. Prepare Whipped Cream Topping: In a chilled bowl, whip the heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla extract, continuing to whip until soft peaks form. Be careful not to overbeat.
  7. Add Whipped Cream and Garnish: Once the cheesecake has set, spread the whipped cream topping evenly over the surface. Garnish with fresh berries and sprinkle red velvet cake crumbs for an elegant finish.
  8. Serve: Carefully remove the springform pan sides, slice, and serve chilled. Enjoy the rich, moist flavors of this red velvet cheesecake bliss!

Notes

  • For a natural color option, use beetroot powder instead of red food coloring.
  • Room temperature ingredients help to create a smooth batter and creamy cheesecake layer.
  • Do not overmix the cheesecake batter to avoid cracks during baking.
  • Use a water bath for baking cheesecake if preferred, to prevent cracking and ensure even baking.
  • The cheesecake layer can have a slight jiggle in the center when done; it will firm up as it cools.
  • Make sure to chill the bowl and beaters before whipping cream for best results.
  • Store leftovers in the refrigerator covered for up to 3 days.

Keywords: Red Velvet Cheesecake, layered dessert, creamy cheesecake, red velvet cake, whipped cream topping, party dessert

Find it online: https://mjrecipe.com/red-velvet-cheesecake-bliss-recipe/