Red Velvet Cheesecake
Ingredients
For the Cheesecake:
- 16-ounces cream cheese, at room temperature
- ½ cup granulated sugar
- 1 tbsp. all-purpose flour
- Pinch salt
- ¼ cup heavy cream
- ½ tsp. vanilla extract
- 2 eggs, at room temperature
For the Red Velvet Cake:
- ½ cup unsalted butter, at room temperature
- 1-½ cups granulated sugar
- 2 eggs
- ¼ cup, plus 1 tbsp. unsweetened cocoa powder
- 6 tbsp. red food coloring liquid
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 2-¼ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. distilled white vinegar
For the Cream Cheese Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups confectioners' sugar
- 2 tsp. vanilla extract
- Pinch salt
- 16-ounces cream cheese, chilled and cut into 16 pieces
Instructions
To prepare the cheesecake:
- Pre-heat oven to 350°F.
- Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
- Using an electric mixer, on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain; about 3 minutes.
- Scrape down the sides of the bowl; add the heavy cream and vanilla; beat to combine.
- Beat in the eggs, one at a time, beating for about 15 seconds before adding the next.
- Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated.
- Pour the filling into the prepared pan and spread into an even layer.
- Place in the pre-heated oven and bake until the cheesecake is set and does not jiggle; about 40 to 55 minutes.
- Remove from the oven and cool on a wire rack for at least 1 hour.
- Once the cheesecake has cooled to room temperature, place it in the freezer for at least 3 hours or overnight.
To prepare the red velvet cake:
- Pre-heat oven to 350°F.
- Grease two 9-inch cake pans; line the bottoms of the pans with a parchment round; butter the parchment paper; flour the pans.
- Using an electric mixer, on medium-high speed, cream the butter and sugar until light and fluffy; about 3 minutes.
- Turn the mixer to high and add the eggs, one at a time, mixing for about a minute after each addition; scrape down the bowl and beat until well incorporated.
- In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste.
- Add to the batter and mix, on medium speed, until completely combined.
- You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Reduce the mixer speed to low and slowly add half of the buttermilk; add half of the flour and mix until combined.
- Scrape the bowl and repeat the process with the remaining buttermilk and flour; beat on high until smooth.
- Again, reduce the mixer speed to low and add the salt, baking soda and vinegar.
- Turn to high and beat for another couple of minutes until completely combined and smooth.
- Divide the batter evenly between the two cake pans; place in the pre-heated oven and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes; then remove cakes from the pans and place on a cooling rack to cool completely.
To prepare the icing:
- Using an electric mixer, beat the butter, powdered sugar, vanilla and salt, on low speed until smooth; mix for an additional 2 minutes, scraping down the bowl as needed.
- Increase the speed to medium-low and add the cream cheese, one piece at a time, and mix until smooth; then mix for an additional 2 minutes.
To assemble the red velvet cheesecake:
- Level the tops of the cakes, if necessary.
- Place one cake layer on a serving platter.
- Remove the cheesecake from the freezer and remove the sides of the springform pan.
- Slide a knife between the bottom of the cheesecake and the parchment paper to remove the cheesecake from the pan bottom and parchment round.
- If the cheesecake is wider than the cake layers, use a sharp knife to gently shave off some of the sides of the cheesecake so it is the same width as the cake layers.
- Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down.
- Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake; refrigerate for 30 minutes to set the frosting.
- Remove from the refrigerator and apply another liberal coat of frosting and decorate as desired; return to the refrigerator.
- When ready to serve, remove from the refrigerator and let the cheesecake sit at room temperature for 20 minutes before serving.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
I highly suggest making the cheesecake at least one day in advance but it can also be made up to 3 days in advance.
You can make the cake layers up to 2 days in advance without freezing. Bake, cool, and wrap tightly with plastic wrap.
