Best Red Velvet Cheesecake

Welcome to the world of indulgent desserts, where the luxurious Red Velvet Cheesecake reigns supreme! This decadent dessert is not just a feast for the eyes but also a delightful blend of flavors that will tantalize your taste buds. The Red Velvet Cheesecake combines the rich, velvety taste of classic red velvet cake with the creamy, luscious texture of cheesecake, creating an irresistible treat that is perfect for celebrations, special occasions, or simply as a well-deserved indulgence.

Dive into the world of indulgence with this exquisite Red Velvet Cheesecake! Combining the classic flavors of red velvet cake with creamy cheesecake, this dessert is perfect for any celebration or a sweet treat at home. Our step-by-step guide makes it easy to create a visually stunning and delicious dessert that will impress everyone. Unleash your inner baker and make memories with this delightful treat! #RedVelvet #Cheesecake #Dessert #Baking #Indulgence #SweetTreats #Recipe #HomeBaking

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Ingredients

For the Red Velvet Cake Layer:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon cocoa powder

1 cup granulated sugar

½ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons red food coloring

1 teaspoon white vinegar

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

1 tablespoon lemon juice

For the Topping:

Whipped cream (optional)

Chocolate shavings or cocoa powder for garnish

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

Make the Red Velvet Cake Base:

- In a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.

- In another bowl, whisk together the sugar, vegetable oil, egg, and vanilla extract until well combined.

- Mix in the buttermilk, red food coloring, and vinegar.

- Gradually add the dry ingredients to the wet mixture, stirring until just combined.

- Pour the batter into the prepared springform pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely.

Prepare the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

- Add the granulated sugar and vanilla extract, mixing until well combined.

- Add the eggs one at a time, mixing well after each addition.

- Gently fold in the sour cream and lemon juice until everything is smooth.

Assemble the Cheesecake:

- Once the red velvet cake layer is completely cooled, pour the cheesecake filling over the cake in the springform pan.

- Use a spatula to spread the filling evenly over the cake layer.

Bake the Cheesecake:

- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly. (It will firm up as it cools.)

- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.

Chill the Cheesecake:

- After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set.

Serve:

- Remove the cheesecake from the springform pan, and if desired, top with whipped cream and garnish with chocolate shavings or cocoa powder.

- Slice and enjoy your delicious Red Velvet Cheesecake!

Prep Time: 30 minutes | Total Time: 8 hours (includes chilling) | Servings: 12 slices