Dessertscarlsbadcravings
Red Velvet Cheesecake
This red velvet cheesecake combines two beloved classic desserts: red velvet cake and cheesecake to create the ultimate gorgeous, decadently delicious, show stopping dessert. This red velvet cheesecake may look impressive, but is easy to make with tender red velvet cake rounds and a luscious no-bake cheesecake filling spiked with white chocolate all slathered in a light cream cheese frosting. This red velvet cheesecake is also make-ahead friendly for a stress-free dessert everyone will be raving about. I’ve included detailed instructions, tips and tricks so this red velvet cheesecake will be the hit of your holidays!
👥 14 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 1h🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- measuring cup
- spatula
- knife
- saucepan
📝 Preparation Steps
1
For the cake
2
Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
3
Whisk flour, baking soda, and salt together in a bowl. Whisk buttermilk, eggs, vinegar and vanilla together in a 2-cup liquid measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
buttermilk1 cup(16 oz.) cream cheese (softened)1 poundlarge eggs (at room temperature)2
4
Using stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, ⏱️ 3-4 minutes. Reduce speed to low and add flour mixture in thirds alternating with buttermilk mixture, scraping down the bowl as needed. Add cocoa mixture, increase speed to medium, and beat just until incorporated, about ⏱️ 30 seconds (don't overmix). Give batter a final stir by hand.
buttermilk1 cup(16 oz.) cream cheese (softened)1 pound
5
Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in the center comes out clean, about ⏱️ 25 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for ⏱️ 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about ⏱️ 2 hours.
6
Using a serrated knife, level the top of each cake. Use your fingers to crumble the tops into small crumbs; set crumbs aside in an airtight container to garnish the cake. Set 1 cake round in a parchment paper lined springform pan cut side up; set aside second cake round.
7
For the filling
8
Sprinkle gelatin over 1/2 cup cream in a small saucepan and let sit ⏱️ 5 minutes. Cook mixture over low heat until edges are just bubbling. Add white chocolate and cook, stirring constant, until just melted and smooth. Let cool slightly, about ⏱️ 15 minutes.
white chocolate (chopped)6 ounces(16 oz.) cream cheese (softened)1 pound
9
Using a clean, dry mixer bowl and whisk attachment, whip remaining 1 cup heavy cream on medium-high speed until stiff peaks form; transfer to a bowl and set aside.
10
Return the now empty bowl to mixer and fit with the paddle attachment. Beat cream cheese and sugar on medium-high speed for ⏱️ 3 minutes, scraping down the sides of the bowl occasionally.
(16 oz.) cream cheese (softened)1 poundcream cheese (cut into to 4 pieces, softened)8 ounces
11
Reduce speed to medium-low and add lemon juice and white chocolate mixture and mix until just combined, scraping down bowl as needed. Using rubber spatula, gently fold in whipped cream.
(16 oz.) cream cheese (softened)1 poundlemon juice1 tablespoonswhite chocolate (chopped)6 ounces
12
Spread cheesecake filling over cake round in springform pan and smooth the top. Place reserved cake round, cut side down, on top. Cover with plastic wrap and refrigerate until set, about ⏱️ 6 hours.
13
For the frosting
14
You can make the frosting anytime while the cheesecake is chilling, cover and refrigerate, then let it sit at room temperate for ⏱️ 15 minutes or so to soften before frosting OR make the frosting just before serving.
15
Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until fluffy, about ⏱️ 2 minutes. Add cream cheese 1 piece at a time, and continue to beat until incorporated. Beat in vanilla and salt.
(16 oz.) cream cheese (softened)1 poundcream cheese (cut into to 4 pieces, softened)8 ounces
16
Run a thin knife between the red velvet cheesecake and the side of the springform pan; remove pan. Transfer cheesecake to a serving plate or pedestal.
17
Separate out 1/2 cup frosting (or more as needed) and create a thin crumb layer by frosting the top and the sides of the cake. Freeze cake for ⏱️ 30 minutes.
18
Spread frosting evenly over top and sides of cake. Gently press reserved cake crumbs onto sides of cake.
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