This red velvet cheesecake starts off with a layer of red velvet cake made from scratch followed by a cream cheese layer. It is then topped with homemade whipped cream. This is a classy, great tasting dessert.
During the day, I work as a Physical Therapist Assistant helping the geriatric population try to get back to their prior level of function. We celebrated a dual birthday within our rehab department this week so I ended up making two desserts. Stephanie specifically requested monster cookie bars and I also made this red velvet cheesecake combination, which turned out to be a great hit.
This dessert consists of three layers, which are all simple to make. I’d recommend baking the cake and cheesecake separately and then assemble the layers to achieve the best results. There is not a lot of baking time involved with this dessert, but there is a lot of wait time. The cheesecake will only take about 30 minutes to bake since it contains less volume, but you’ll still need to leave it in the oven for an additional 20 – 30 minutes and then remove to the countertop to allow to come to room temperature. You’ll also have to factor in a few hours to allow for the cheesecake to cool. I made the cake and cheesecake on one night. The next morning, I made the homemade whipped cream, which only takes a few minutes and then assembled the layers.
My co-workers found this recipe a few weeks ago on Pinterest and asked if I could make this dessert for them. I told them I made a dessert very similar to this but that recipe focused more on the cake and had a cream cheese frosting.
When I pulled the recipe up for this dessert from a couple different sites, it was very vague. The recipe said to use a red velvet cake mix or make from scratch, but didn’t include the recipe for making the cake from scratch. The cook times were also all over the place. Since I experimented with a layered dessert like this a few months ago, I know first hand how disastrous the results can be if the recipe isn’t correct. I had ingredients overflowing from the pan in one instance and a cake so hard and overcooked in another instance that it wasn’t even funny. Needless to say, I ended up going back to recipes that I’ve already tried and know that work well to make this work.
My goal is to provide you with clear-cut instructions that can be easily followed and successfully replicated. If you want a dessert that will truly come out looking like the above picture, as well as taste fantastic, please keep reading.
The first thing you’ll want to do is cut parchment paper into two, nine-inch diameters to fit in the bottom of the springform pan and the cake pan. Lightly grease and flour the cake pan and set aside. Double-wrap the outside of the springform pan with aluminum foil to prepare for water bath and prevent water from seeping into pan. Set aside.
I start off making the cheesecake first since the wait process is a little longer and I figure I can make the cake batter while I’m waiting. For the cheesecake, place softened cream cheese and sugar into large bowl and blend with an electric mixer on medium speed for 3 minutes.
Add in eggs, one at a time, and continue to blend on medium speed until well-blended. Add in vanilla extract.
Add in sour cream, flour, and salt. Blend until combined. (This was the first time I added flour to a cheesecake. I don’t really understand the rationale for adding flour to the cheesecake mixture, but it seemed to work out well)
Pour batter into prepared pan.
Place springform pan into larger roasting pan and carefully add about an inch of hot water to roasting pan.
Bake at 325 degrees F for 30 – 35 minutes. Check on cheesecake at 30 minute mark. Cheesecake should have a slight jiggle in the middle. (My oven only required 30 minutes). Turn off oven and crack door. Leave cheesecake in oven for an additional 20 – 30 minutes. Remove to wire rack to cool. Remove aluminum foil and dry off outside of pan with paper towels as needed.
Cover top of springform pan with saran wrap or aluminum foil and place in refrigerator to chill. (at least 3 – 4 hours)
Meanwhile, let’s get to making the cake batter. In large bowl, combine flour, sugar, cocoa powder, baking soda and salt together. Set aside.
Use another large bowl to combine vegetable oil, egg, vanilla extract, vinegar, and food coloring. (I used gel food coloring and used about 1/4 teaspoon)
Whisk the wet ingredients together. It will take on more of an orange tint at this time.
Alternate adding a third of the dry ingredients followed by a third of the room temperature buttermilk. Blend on low speed until ingredients are blended together.
Continue alternating dry ingredients with buttermilk until all ingredients are incorporated.
Pour batter into prepared nine-inch cake pan. Bake at 350 degrees F for 28 – 30 minutes or until toothpick inserted into center comes out mostly clean. Remove to wire rack to cool. (Note: if you decide to go with a cake mix, you’ll need to cut cake mix recipe in half; otherwise, you’ll have way too much cake batter for this recipe)
After 10 to 15 minutes, remove cake from pan and let finish cooling on wire rack. (I placed cake in sealed cake holder at room temperature)
As I stated earlier, I make this dessert in two phases. Phase one is cooking the cheesecake and red velvet cake. Phase two is assembling the layers and making the whipped cream topping.
In my case, I have already stored the cake layer in a cake holder. If you haven’t done this, place the red velvet cake on cake stand or serving dish of choice. If cake is uneven, use large knife to even out if needed. (I scraped a tiny piece off of cake to use as crumbs for finishing touches)
Remove cheesecake from refrigerator and release from springform pan.
You’ll want to invert the cheesecake so that the top of the cheesecake goes onto the cake layer. Carefully pry off bottom of springform pan and remove parchment paper. (Use a thin spatula if needed)
If needed, use large knife to skim around cheesecake layer so that cheesecake and cake layer are same circumference.
Now, we’re on to the last step. In medium-sized bowl, add in heavy whipping cream and powdered sugar. Blend with an electric mixer on high speed for 3 – 5 minutes until texture has turned into whipped cream consistency. It will go through a stage where soft peaks form and then stiff peaks. Use spatula to spread half of whipped cream on top of cheesecake.
Place remaining half of whipped cream into piping bag with your choice of decorating tip. Decorate edges of cheesecake. I used a Wilton 1M for this dessert.
Sprinkle crumbs of red velvet cake on top of whip cream if desired. Keep dessert refrigerated and enjoy.
Red Velvet Cheesecake
This red velvet cheesecake starts with a red velvet cake made from scratch and is then layered with a creamy cheesecake and topped with a homemade whipped cream. A classy, elegant dessert.
- 2 8 oz packages of cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temp
- 1/3 cup sour cream, room temp
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
Red Velvet Cake:
- 1 1/8 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg, room temp
- 3/4 cup vegetable or canola oil
- 1/2 cup buttermilk, room temp
- 1 tsp vanilla extract
- 3/4 tsp white vinegar
- 1/4 tsp red gel food coloring
- 1 1/4 cups heavy whipping cream
- 2 tbsp powdered sugar
Preheat oven to 325 degrees F. Cut parchment paper into nine-inch diameter to fit bottom of nine-inch springform pan. Double wrap outside of springform pan with aluminum foil.
2. In large bowl, blend cream cheese and sugar with electric mixer on medium speed for 3 minutes.
3. Add in eggs, one at a time and continue to blend on medium speed until well-blended.
4. Add in sour cream, flour, and salt. Blend until smooth and creamy. Pour batter into prepared pan.
5. Place springform pan into larger roasting pan and carefully add about one inch hot water.
6. Bake for 30 to 35 minutes (check at 30 minute mark). Center of cheesecake should be slightly jiggly. Turn off heat and crack oven door open. Leave cheesecake in oven for 20 - 30 minutes.
7. Remove cheesecake to wire rack to cool. Cover springform pan with saran wrap or aluminum foil and refrigerate 3 - 4 hours to chill.
Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and lightly flour pan. Line bottom of nine inch cake pan with parchment paper. Set aside.
2. In large bowl, combine flour, sugar, cocoa powder, baking soda, and salt together. Set aside.
3. In separate large bowl, add in oil, egg, vanilla extract, vinegar, and food coloring. Whisk items together until combined.
4. Alternate adding a third of dry ingredients to batter followed by a third buttermilk. Blend on low speed until all ingredients are incorporated together.
5. Pour batter into prepared pan and bake for 28 - 30 minutes or until toothpick inserted into center comes out mostly clean.
6. Cool cake in pan on wire rack for 10 - 15 minutes and then place on wire rack to finish cooling completely.
In large bowl, add in heavy whipping cream and powdered sugar. Blend with electric mixer on high speed for 3 - 5 minutes, or until texture has changed into whipped cream consistency. (will transition from soft peaks to stiff peaks)
Assembly of cake:
Place red velvet cake on cake stand or serving dish.
2. Invert cheesecake and add to cake layer. Carefully remove bottom of springform pan and parchment paper.
3. Spread half of whipped cream evenly over cheesecake layer. Place remaining half of whipped cream in piping bag with your choice of decorating tip. Decorate edges of cake.