Red Velvet Cheesecake

Red Velvet Cheesecake

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Red Velvet Cheesecake – A Sumptuous Summer Dessert from the Heart

There’s something magical about the bold red hue and subtle cocoa flavor of red velvet. It’s elegant, it’s indulgent, and when paired with the rich creaminess of cheesecake – it becomes pure dessert bliss. This Red Velvet Cheesecake recipe was inspired by a summer picnic where my grandmother wowed everyone with her velvety layered creation. Her secret? Balancing the deep, chocolaty flavor with a luscious vanilla-scented cheesecake, all made from scratch with love.

In honor of her kitchen legacy, I’ve refined her original approach into an easy-to-follow recipe designed for summer gatherings. It’s the kind of dessert that earns a place in your favorite recipe box – rich yet refreshing, indulgent yet light enough for the warm weather.

Let’s dive into this stunning treat that blends classic American flavors with a touch of nostalgic charm.

 Red Velvet Cheesecake

Why You’ll Love This Red Velvet Cheesecake

  • Perfect Summer Elegance: Light enough for warm days but rich in flavor.

  • Two Desserts in One: Combines red velvet cake and creamy cheesecake.

  • Made from Scratch: No artificial flavors, just real ingredients.

  • Eye-Catching Presentation: A showstopper at BBQs, birthdays, or date nights.

Ingredients

For the Red Velvet Cake Base:

  • 1 1/4 cups all-purpose flour

  • 1 tablespoon unsweetened cocoa powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup buttermilk

  • 1 tablespoon red food coloring

  • 1/2 teaspoon white vinegar

For the Cheesecake Layer:

  • 16 oz cream cheese (room temperature)

  • 1/3 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1/4 cup sour cream

  • 2 large eggs

Optional Toppings:

  • Fresh raspberries or strawberries

  • Whipped cream

  • Shaved white chocolate

  • Mint leaves for garnish

Equipment Needed

  • 9-inch springform pan

  • Mixing bowls

  • Hand mixer or stand mixer

  • Rubber spatula

  • Cooling rack

  • Aluminum foil

  • Baking sheet (for water bath)

Step-by-Step Instructions

Step 1: Prepare the Red Velvet Cake Base

  1. Preheat your oven to 325°F (163°C). Grease the bottom and sides of your springform pan.

  2. In a bowl, sift together flour, cocoa powder, baking soda, and salt.

  3. In a separate large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).

  4. Add the egg and vanilla extract, then mix until well combined.

  5. Stir in buttermilk, food coloring, and vinegar.

  6. Gradually add the dry ingredients into the wet, mixing until just combined.

  7. Spread the batter into the prepared springform pan and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Step 2: Make the Cheesecake Layer

  1. In a clean bowl, beat cream cheese until smooth and creamy.

  2. Add sugar, vanilla extract, and sour cream, mixing until fully incorporated.

  3. Add eggs one at a time, mixing on low speed to avoid overbeating.

  4. Pour cheesecake batter over the cooled red velvet cake base in the springform pan.

Step 3: Bake in a Water Bath

  1. Wrap the outside of the springform pan in aluminum foil to prevent water from leaking in.

  2. Place it in a large roasting pan and pour in hot water until it reaches halfway up the sides.

  3. Bake for 45–50 minutes, or until the center is almost set (it should jiggle slightly).

  4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Decorate

  1. Remove cheesecake from the oven and refrigerate for at least 4 hours or overnight.

  2. Before serving, top with whipped cream, berries, and chocolate shavings for a stunning finish.

Tips for the Perfect Red Velvet Cheesecake

  • Room-temperature ingredients are key for a smooth, lump-free cheesecake.

  • Don’t skip the water bath – it prevents cracks by baking gently.

  • Use full-fat cream cheese for the best texture and flavor.

  • Cool the red velvet base completely before adding the cheesecake layer to avoid mixing textures.

Make Ahead & Storage

This cheesecake is perfect for preparing in advance. It can be made up to 3 days ahead and stored in the fridge, tightly wrapped. You can also freeze slices individually (without toppings) for up to 1 month – just thaw overnight in the refrigerator before serving.

Red Velvet Cheesecake Variations

  • Swirled Version: Pour half the cheesecake batter over the cake base, add a few spoonfuls of red velvet batter, swirl, then add the rest of the cheesecake.

  • Mini Cheesecakes: Use a muffin tin lined with cupcake wrappers to create individual servings.

  • Chocolate Lover’s Twist: Add a drizzle of dark chocolate ganache before chilling.

Serving Ideas

Pair your Red Velvet Cheesecake with:

  • A chilled glass of sweet rosé or prosecco

  • Fresh mint iced tea for a family-friendly summer touch

  • A scoop of vanilla bean ice cream for extra indulgence

More Summer Cheesecake Favorites

Final Thoughts

Red velvet cheesecake isn’t just a dessert—it’s an experience. With its layers of creamy vanilla cheesecake and soft, cocoa-kissed cake, it captures the soul of Southern summer comfort in every bite. Whether you’re celebrating a birthday, holiday, or just craving something special, this recipe is your ticket to dessert stardom.

Let your inner baker shine, and don’t forget to share your version online using #RedVelvetCheesecakeLove. I’d love to see how you make it your own!

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