Red Velvet Cheesecake

Red velvet cheesecake holds a special place in my heart because it’s a major celebratory treat that me and my husband share on special occasions, particularly Valentine’s Day and Christmas. We share the cake with co-workers and family members, and its heartwarming to watch their faces melt with peace, happiness and enjoyment!

This red velvet cheesecake is made with a layer of red velvet cake crust and a layer of New York cheesecake. Whipped cream is iced all over it. To give it a holiday flare, I decorated the top with buttercream flowers, pinecones, leaves, and hollies. The decoration was inspired by Olga Zaytseva’s Pinecone Christmas Wreath Cake.

WHY YOU’LL LOVE THIS RECIPE

• Classic red velvet flavor
• Creamy whipped cream frosting
• Delicate cheesecake
• Beautifully decorated for a special occasion

For a long time, red velvet cake was a mysterious flavor to me. I thought its flavor came from a special artificial additive that I just couldn’t replicate at home. Years later when I was working in a bakery, I found out that the iconic flavor was a result of a small amount of chocolate and buttermilk!

Holiday cakes are some of my absolute favorite to make because I love piping winter and Christmas themed decorations! Below is a link to Olga Zaytseva’s decoration tutorial.

MORE RECIPES LIKE THIS

Mini Vanilla Sheet Cake

Mini Funfetti Sheet Cake

Best Yellow Cake

Berry Chantilly Cake

Vanilla Buttercream

Swiss Meringue Buttercream

Candy Apple Cupcakes

New York City Cheesecake

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TOOLS

8″ Cake pan or spring form pan

Silicone spatula

Hand mixer or stand mixer

Large, medium, and small mixing bowls

Assorted piping tips and piping bags

Print

Red Velvet Cheesecake

Course Dessert

Prep Time 40 minutes

Cook Time 1 hour 40 minutes

Servings 8

Ingredients

For The Red Velvet Crust

• 3 tbsp (42g) butter room temperature
• 1/2 cup (100g) cane sugar
• 1 large egg
• 1/4 tsp vanilla extract
• 1 tsp cocoa powder
• 3/4 cup (75g) cake flour
• 1/4 tsp sea salt
• 1/2 cup (100ml) cultured buttermilk
• 1/2 tsp red food coloring
• 1 tsp baking soda
• 1/2 tsp white vinegar

For The Cheesecake

• 16  ounces  (454g) full fat cream cheese
• 3/4  cup  (150g) granulated sugar
• 1/4  tsp  cornstarch
• 1  tsp  vanilla extract
• 1  extra large egg
• 3  tbsp (45g) heavy cream

For The Whipped Cream

• 2 cups (400ml) heavy cream
• 2 tbsp (30g) cane sugar

Instructions

Make the Red Velvet Crust

1. Preheat your oven to 350°F (177°C).
2. In a large mixing bowl, cream together the butter and sugars until light and airy. Beat in the eggs, vanilla, buttermilk, and red food coloring.
3. In a separate mixing bowl, whisk together the salt, flour, and cocoa powder.
4. While the mixer is still running on low speed, gradually add the flour mixture into the creamed sugars and buttermilk in batches of 3. Mix until just incorporated.
5. In another separate bowl, quickly mix the baking soda and vinegar and fold the solution into the batter.
6. Quickly place the batter into a prepared 8” pan lined with parchment and greased with nonstick spray.
7. Bake the cake in the center of the oven for 40 minutes or until a toothpick comes out clean when probed into the cake.
8. Brush the tops of the cakes with golden syrup and let the cakes cool for at least 20 minutes.

Make The Cheesecake

1. In a large mixing bowl, beat the cream cheese with the sugar until it becomes super creamy and billowy. Then, beat in the egg, vanilla, and cornstarch.
2. In a steady stream, pour the heavy cream into the cheesecake batter while mixing on low speed. Beat until the heavy cream is just combined.
3. Spray the edges of the 8” cake pan with cooking spray. Its okay if some of the oil touches the crust.
4. Evenly pour the cheesecake filling into the pan and smooth out the top. Gently knock the filled pan down on the counter to remove any air bubbles.
5. Place a sheet pan or any large shallow pan into the oven, making sure it is wide enough to fit the cheesecake tin. Place the cheesecake onto the sheet pan and fill the sheet pan with water, creating a bain-marie. The water should come between a third and half way up the sides.

6. Bake the cake for 110 minutes or until the center barely jiggles and has an ivory to golden caramelized top along the edges.

7. Allow the cake to cool in the pan for at least 4 hours. You can also do this in the refrigerator. Carefully release the cake from the pan and chill it in the refrigerator overnight.

Make The Whipped Cream and Decorate The Cake

1. The next day, whip the heavy cream and sugar until it reaches stiff peaks. Ice the cake with whipped cream and decorate the cake as desired. Buttercream and powdered sugar was used to decorate as shown in the photo!

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