Red Velvet Cheesecake
Total Time
6 hrs 50 mins
Prep Time
1 hr
Cook Time
1 hr 50 mins
Rating
4.8 out of 5 stars
(55)
Ingredients
16 servings
- 16 ounces cream cheese, at room temperature
- ½ cup (99 g) granulated sugar
- 1 tablespoon all-purpose flour
- Pinch salt
- ¼ cup (60 ml) heavy cream
- ½ teaspoon vanilla extract
- 2 eggs, at room temperature
- ½ cup (113 g) unsalted butter, at room temperature
- 1½ cups (298 g) granulated sugar
- 2 eggs
- ¼ cup (26 g) + 1 tablespoon unsweetened cocoa powder
- 6 tablespoons red food coloring, liquid
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- 2¼ cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
- 1 cup (227 g) unsalted butter, at room temperature
- 4 cups (454 g) powdered sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 16 ounces cream cheese, chilled and cut into 16 pieces
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Preparation
Chef’s notes
For the cheesecake layer, use full fat cream cheese to ensure the cheesecake is rich and creamy.
Heavy cream softens the texture of the cream and cheese and adds a little moisture. It is sometimes also called heavy whipping cream. You can substitute half and half or whole milk if necessary.
Use unsweetened, natural cocoa powder for the cake layers. Avoid Dutched since it has already been alkalized.
The reaction of the vinegar with the buttermilk helps to pull out the red hue in the cocoa powder. For this recipe, white vinegar is used, but apple cider vinegar can be substituted.
Using soured milk is a key component of red velvet cake batter, as the acidic liquid is needed to combine with the baking soda and cocoa powder to get the rise and texture right. Sour cream or plain Greek yogurt can be used as substitutes.
Red food coloring is used to boost the red color. If gel food coloring is preferred, substitute 1 teaspoon gel food coloring and add about 1 tablespoon of water.