Homemade Red Velvet Cheesecake Recipe

Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Chilling: 8 hrs | Total Time: 1 hr 45 mins | Servings: 16 servings

Red velvet in and out. This decadent cake screams red velvet all over – delicious, beautifully made, and perfect for any occasion.

Ingredients

Red Velvet Cake:

2 1/4 cups sifted cake flour, (sifted, then measured)2 1/4 cups sifted cake flour, (sifted, then measured)
2 tablespoons unsweetened cocoa powder2 tablespoons unsweetened cocoa powder
1 1/4 teaspoon baking powder1 1/4 teaspoon baking powder
1 teaspoon baking soda1 teaspoon baking soda
1/2 teaspoon kosher salt1/2 teaspoon kosher salt
1 cup full-fat buttermilk, room temperature1 cup full-fat buttermilk, room temperature
2 tbs red food colouring, (one bottle)2 tbs red food colouring, (one bottle)
1 teaspoon distilled white vinegar1 teaspoon distilled white vinegar
1 teaspoon vanilla extract1 teaspoon vanilla extract
1 1/2 cups sugar1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature2 large eggs, room temperature

Cheesecake:

32 oz cream cheese
16 oz sour cream
2 cups of sugar
2 teaspoon vanilla
6 eggs

Topping:

1/2 cup heavy cream1/2 cup heavy cream
1 teaspoonful white chocolate instant pudding mix1 teaspoonful white chocolate instant pudding mix
2 tablespoons of sugar as needed2 tablespoons of sugar as needed

How to make Red Velvet Cheesecake

To make the Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In another bowl, add the buttermilk, food colouring, vinegar, and vanilla. Blend until incorporated.

Step 4: In a large bowl, add the sugar and butter. Beat until light and fluffy.

Step 5: Add the eggs in, a piece at a time, beating every after each addition.

Step 6: In 3 additions, alternately beat in the dry ingredients with 2 additions of the buttermilk mixture.

Step 7: In the bottom of a greased and floured 10-inch springform, add about 1/4-inch of the cake batter.

Step 8: Add the remaining batter in a 13×9-inch or 9-inch cake pan.

Step 9: Place inside the preheated oven and bake for about 20 minutes or until inserted in the centre of the cake comes out clean.

Step 10: Remove the cakes from the oven and allow to cool in the pans for at least 5 minutes before turning out to cool entirely.

Step 11: Crumble into chunks the larger cake and set aside.

To make the Cheesecake:

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a mixing bowl, beat the cream cheese, sour cream, sugar, vanilla, and eggs until smooth.

Step 3: Set aside half a cup of cake crumbs for the topping.

Step 4: Add the rest of the cake chunks into the cheesecake batter and fold.

Step 5: Transfer into a pan.

Step 6: Use an aluminium foil to cover the bottom of the springform and bring it up to the sides.

Step 7: In a larger pan with hot water that almost comes halfway up the sides, put the pan.

Step 8: Place indie the preheated oven and bake for about 45 minutes.

Step 9: Turn off the oven but keep the door close for an hour and don’t peak!

Step 10: After an hour, remove the pan from the bain-marie.

Step 11: Cover tightly and allow to come to room temperature.

Step 12: Then, place in the fridge to sir overnight.

To make the Topping:

Step 1: In a mixing bowl, whip the heavy cream until it begins to thicken.

Step 2: Add 1 tsp. instant pudding mix followed by 1 tbsp. sugar.

Step 3: Continue to whip until soft peaks form.

Step 4: Taste and add in more sugar if necessary.

Step 5: Pour the topping over the cooled cheesecake and sprinkle with the reserved red velvet cake crumbs.

Notes:

You can use a store-bought red velvet cake if in a rush, though, it will not be as good but it works fine.

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