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Red Velvet Cheesecake Bliss Recipe

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4.9 from 57 reviews

Red Velvet Cheesecake Bliss is a decadent dessert featuring a moist red velvet cake base layered with a creamy, smooth cheesecake topping, finished with a light whipped cream topping. This beautiful dessert combines the rich flavors of red velvet and classic cheesecake, making it perfect for special occasions or indulgent treats.

Ingredients

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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 Red Velvet Cake Batter: In a large mixing bowl, sift together all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together 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 and stir until just combined, ensuring the batter is smooth but not overmixed.
  2. Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, granulated sugar, eggs, vanilla extract, and all-purpose flour. Mix until fully incorporated and smooth, avoiding overmixing to prevent cracks.
  3. Assemble the Layers: Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan. Pour the red velvet cake batter evenly into the prepared pan. Carefully dollop the cheesecake mixture over the cake batter. Using a knife or skewer, gently swirl the cheesecake layer into the cake batter to create a marbled effect.
  4. Bake the Cake: Place the pan in the preheated oven and bake for approximately 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not liquid. To prevent cracking, you may place a water bath under the pan during baking. Once baked, remove from oven and allow it to cool to room temperature.
  5. Chill the Cheesecake: After the cake has cooled completely, refrigerate for at least 4 hours or overnight to allow the cheesecake layer to set fully.
  6. Prepare Whipped Cream Topping: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
  7. Serve and Garnish: Before serving, spread or pipe the whipped cream topping evenly over the cheesecake. Garnish with fresh berries and sprinkle with red velvet cake crumbs if desired. Slice and serve chilled for the best texture and flavor.

Notes

  • Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
  • Using a water bath during baking reduces the risk of cracks in the cheesecake.
  • You can substitute beetroot powder for red food coloring to make the dessert more natural.
  • Make sure to chill the cake for proper setting and easier slicing.
  • Fresh berries such as raspberries or strawberries complement the flavor and add a fresh contrast.

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