Red Velvet Cheesecake Fusion (Print Version)

Luscious layered dessert blending rich red velvet and creamy cheesecake for memorable celebrations.

# What You'll Need:

→ Red Velvet Cake Layer

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup vegetable oil
04 - 1/4 cup buttermilk, room temperature
05 - 1 large egg, room temperature
06 - 1 tablespoon unsweetened cocoa powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon white vinegar
09 - 1/2 teaspoon vanilla extract
10 - 1/4 teaspoon salt
11 - 1 tablespoon red food coloring

→ Cheesecake Layer

12 - 24 oz cream cheese, softened
13 - 3/4 cup granulated sugar
14 - 3 large eggs, room temperature
15 - 1/2 cup sour cream
16 - 1 teaspoon vanilla extract
17 - 2 tablespoons all-purpose flour

→ Cream Cheese Frosting

18 - 4 oz cream cheese, softened
19 - 2 tablespoons unsalted butter, softened
20 - 1 cup powdered sugar, sifted
21 - 1/2 teaspoon vanilla extract

# Step-by-Step Guide:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line base with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
03 - Beat sugar, oil, and egg until light. Mix in buttermilk, vinegar, vanilla, and red food coloring.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined. Pour into prepared pan and spread evenly.
05 - Bake for 15 minutes until center is slightly underdone. Remove from oven.
06 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in sour cream, vanilla, and flour.
07 - Pour cheesecake batter over cake layer. Bake for 1 hour 5 minutes until center is just set and slightly wobbly.
08 - Turn off oven, crack door open, and cool inside for 1 hour. Remove and cool to room temperature.
09 - Refrigerate for at least 6 hours or overnight until fully set.
10 - Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beating until smooth.
11 - Spread or pipe frosting over chilled cheesecake. Release from pan, slice, and serve.

# Expert Suggestions:

01 -
  • You get the best of both worlds. The tangy sophistication of cheesecake meets that nostalgic red velvet charm in every forkful.
  • This dessert stops conversations. People literally pause mid-sentence when you walk it out to the table.
02 -
  • Room temperature ingredients are not optional here. Cold cream cheese equals lumpy cheesecake every single time.
  • The springform pan needs to be wrapped tightly in foil if you want to use a water bath for extra insurance against cracks.
03 -
  • Run a thin knife around the edge before releasing the springform. It helps the cake separate cleanly from the pan.
  • If the top cracks, don't panic. That's what cream cheese frosting is for.

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