Ultimate Red Velvet Cake Cheesecake Recipe

Ultimate Red Velvet Cake Cheesecake

🔹 Components:
Red Velvet Cake Layers
Classic Cheesecake
Cream Cheese Frosting
Optional: White chocolate curls for garnish

🔹 Part 1: Classic Cheesecake

Ingredients:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup sour cream

Instructions:

Preheat oven to 325°F (163°C).

Beat cream cheese until smooth. Add sugar and vanilla, mix well.

Add eggs one at a time, then mix in sour cream until fully combined.

Pour into a greased 9-inch springform pan.
Bake in a water bath for 45–55 minutes until just set.
Let cool completely, then chill at least 4 hours (preferably overnight).

🔹 Part 2: Red Velvet Cake Layers

Ingredients:

2 ½ cups all-purpose flour
1 ½ cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
In one bowl, mix dry ingredients (flour, sugar, baking soda, salt, cocoa).
In another bowl, whisk wet ingredients (oil, buttermilk, eggs, food coloring, vanilla, vinegar).
Combine dry and wet mixtures. Beat until smooth.
Divide batter into pans and bake 30–35 minutes. Cool completely.

🔹 Part 3: Cream Cheese Frosting

Ingredients:
16 oz cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

Instructions:

Beat cream cheese and butter until fluffy.

Add powdered sugar gradually.

Mix in vanilla until smooth and creamy.

🔹 Part 4: Assembly

Place one red velvet cake layer on a cake board or plate.

Top with the chilled cheesecake layer (carefully remove from springform pan).

Add second red velvet cake layer on top.

Frost top and sides with cream cheese frosting.

Optional: Garnish with white chocolate curls/shavings around the sides or top edge.

🔹 Tips for Success:
Use a cake leveler to flatten layers if needed.
Chill the assembled cake before slicing for clean layers.
Store in the refrigerator, tightly covered, for up to 5 days.