Description
This Christmas Red Velvet Cheesecake features a moist, vibrant red velvet cake base topped with a luscious and creamy cheesecake layer. With rich cocoa notes and a smooth, fluffy cream cheese topping, this festive dessert is perfect for holiday celebrations and will impress guests with its beautiful color and delightful flavor combination.
Ingredients
Scale
Red Velvet Cake Layer
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
Cheesecake Layer
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a springform pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Stir these dry ingredients well so they are evenly mixed.
- Mix Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, egg, vanilla extract, buttermilk, and red food coloring until smooth and well combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is smooth and uniform with no lumps.
- Bake Red Velvet Layer: Pour the batter into the prepared springform pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
- Prepare Cheesecake Mixture: In a large bowl, beat the softened cream cheese and powdered sugar with a mixer until the mixture is creamy and smooth. Add vanilla extract and continue to mix until fully incorporated.
- Whip Cream: In another chilled bowl, whip the heavy whipping cream and granulated sugar together with an electric mixer on high speed until stiff peaks form—this creates a light and airy texture.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined and smooth, being careful not to deflate the whipped cream.
- Assemble and Chill: Once the red velvet cake layer is completely cooled, evenly spread the cheesecake mixture over the top. Place the assembled cake into the refrigerator and chill for at least 3 hours to allow the cheesecake layer to set properly.
- Serve: After chilling, carefully release the cheesecake from the springform pan, slice, and serve cold. Enjoy this festive dessert as a centerpiece for your holiday gatherings!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake layer without lumps.
- Do not overmix the batter to keep the cake tender and moist.
- Use a sharp knife dipped in hot water to slice clean pieces of the cheesecake.
- For best results, chill the cake overnight to fully develop flavors and texture.
- Red food coloring can be adjusted according to desired intensity of the cake color.
