Decadent Red Velvet Cheesecake Delight
Prepare for an extraordinary dessert experience with this stunning Decadent Red Velvet Cheesecake Delight. This showstopper features layers of light and fluffy red velvet cake complemented by a velvety, creamy cheesecake hidden in between. Each slice promises a luxurious combination of flavors and textures that will not only impress your guests but also keep them coming back for more. With a fine balance of sweetness and richness, this dessert is perfect for birthdays, anniversaries, or just a special treat for yourself! Although the recipe involves multiple steps for the cake and cheesecake layers, the result is well worth your time. Consider making the cheesecake a day ahead and freezing it to save time on the day of serving. Both the cheesecake and the completed cake freeze well, making this dessert a fantastic option for meal prep. Make every occasion extra special with this divine cheesecake cake.
N/A
Servings
300
Calories
21
Ingredients
Ingredients
Cream Cheese
20 oz (Room temperature.)
Sugar
3/4 cup (For cheesecake layer.)
Fresh Lemon Juice
1/2 tablespoon (To be beaten into cheesecake mixture.)
Coarse Salt
1/4 teaspoon (For cheesecake layer.)
Large Eggs
2 (For cheesecake layer.)
Sour Cream
1/2 cup (Room temperature.)
Cake Flour
2 1/2 cups (For the cake layer.)
Sugar
1 1/2 cups (For the cake layer.)
Baking Soda
1 1/2 teaspoons (For the cake layer.)
Cocoa Powder
2 tablespoons (For the cake layer.)
Salt
1 teaspoon (For the cake layer.)
Large Eggs
2 (For the cake layer.)
Vegetable Oil (or melted Coconut Oil)
1 1/2 cups (To be whisked into cake batter.)
Buttermilk
1 cup (For the cake layer.)
Red Food Coloring
3 tablespoons (To give the cake its iconic color.)
Vanilla Extract
2 teaspoons (For the cake layer.)
White Distilled Vinegar
1 1/2 teaspoons (For the cake layer.)
Cream Cheese
12 oz (Softened for frosting.)
Butter
12 oz (Softened for frosting.)
Vanilla Extract
1 1/2 teaspoons (For frosting.)
Confectioners' Sugar
3 cups (Sifted for frosting.)
Instructions
1
For the cheesecake layer, preheat your oven to 325°F (163°C) and boil a kettle of water for a water bath.
2
Using an electric mixer, beat the cream cheese on medium speed until fluffy, ensuring to scrape down the sides of the bowl.
3
Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
4
Incorporate the fresh lemon juice and coarse salt, followed by the eggs, adding them one at a time while scraping the bowl after each addition.
5
Stir in the sour cream until fully combined.
6
Prepare your springform pan by spraying it with non-stick spray. Cut a circle of parchment paper to fit the bottom of the pan, spray the parchment, and wrap the outside of the pan with foil to prevent leaks.
7
Pour the cheesecake filling into the lined pan and place it into a larger oven-safe dish. Add boiling water to the outer dish so that it reaches halfway up the sides of the springform pan.
8
Bake for approximately 45 minutes, or until the center is just set. Remove from the water bath and allow to cool for about 20 minutes. After cooling, run a knife around the edges, cool completely on a wire rack, then invert onto a plate, remove parchment, and freeze.
9
For the red velvet cake layer, preheat your oven to 350°F (177°C). If using cake strips for even baking, now is the time to soak and attach them.
10
In a medium bowl, sift together the cake flour, sugar, baking soda, cocoa powder, and salt.
11
In a large bowl, whisk together the eggs, vegetable oil (or melted coconut oil), buttermilk, red food coloring, vanilla extract, and white vinegar until well combined.
12
Add the dry ingredients to the wet mixture and beat on medium speed for about 2 minutes until the batter is smooth.
13
Divide the cake batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean.
14
Let the cakes cool in the pans for 5 minutes, then invert onto plates and finally onto a cooling rack until completely cooled. If necessary, level the layers for a perfect stack.
15
For the frosting, beat the softened cream cheese and butter together with an electric mixer until thoroughly combined. Gradually add the confectioners' sugar and continue to mix until light and fluffy, about 5-7 minutes.
16
To assemble the cake, place one red velvet cake layer on your serving stand. Carefully remove the cheesecake from the freezer, unwrap it, and position it on top of the first cake layer. If the cheesecake overlaps the edges, allow it to soften for 10 minutes and trim as necessary.
17
Top with the second red velvet cake layer. Apply a thin layer of cream cheese frosting around the entire cake to create a crumb coat. Chill in the refrigerator for about 30 minutes.
18
Once the crumb coat is set, frost the top and sides with the remaining cream cheese frosting until fully covered and smooth. Refrigerate the finished cake until it’s time to serve.
Nutrition Information
16.7g
Fat
33.3g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Red Velvet Cheesecake Delight?
It is a showstopping dessert featuring layers of light and fluffy red velvet cake complemented by a velvety, creamy cheesecake center.
What are the primary flavors and textures?
This dessert offers a luxurious combination of sweet and rich flavors with a mix of soft cake and smooth, creamy cheesecake textures.
Can I prepare the cheesecake layer in advance?
Yes, you can make the cheesecake a day ahead and freeze it, which simplifies the assembly process on the day of serving.
At what temperature should the cheesecake be baked?
The cheesecake layer should be baked at 325 degrees Fahrenheit (163 degrees Celsius).
Why is a water bath necessary for the cheesecake?
A water bath helps provide gentle, even heat to the cheesecake, preventing it from cracking and ensuring a creamy texture.
How do I prepare the springform pan for the cheesecake?
Spray the pan with non-stick spray, line the bottom with parchment paper, and wrap the outside in foil to prevent water from the bath leaking in.
How long does the cheesecake layer take to bake?
It takes approximately 45 minutes, or until the center of the cheesecake is just set.
What is the cooling process for the cheesecake?
Cool for 20 minutes after removing from the water bath, run a knife around the edges, cool completely on a wire rack, then invert and freeze.
What temperature is required for the red velvet cake layers?
The red velvet cake layers should be baked at 350 degrees Fahrenheit (177 degrees Celsius).
What dry ingredients are sifted together for the cake?
The cake requires sifting cake flour, sugar, baking soda, cocoa powder, and salt together.
What wet ingredients are used in the red velvet batter?
The batter includes eggs, vegetable oil (or melted coconut oil), buttermilk, red food coloring, vanilla extract, and white vinegar.
Can I use coconut oil in the cake?
Yes, melted coconut oil can be used as a substitute for vegetable oil in the red velvet cake batter.
How long should the cake layers bake?
The red velvet cake layers should bake for 25 to 30 minutes, rotating halfway through.
How do I know when the red velvet cake is finished baking?
The cakes are done when a toothpick inserted into the center comes out clean.
What kind of frosting is used for this recipe?
The recipe uses a classic cream cheese frosting made with cream cheese, butter, confectioners' sugar, and vanilla.
How long should I beat the frosting ingredients?
Beat the frosting for 5 to 7 minutes until the mixture is light and fluffy.
How do I assemble the layers of the cake?
Place one red velvet cake layer on the stand, top it with the frozen cheesecake, and then place the second red velvet cake layer on top.
What if the cheesecake is larger than the cake layers?
Allow the frozen cheesecake to soften for 10 minutes and then trim the edges as necessary to match the cake layers.
What is a crumb coat and why is it used?
A crumb coat is a thin layer of frosting applied to the whole cake to seal in crumbs before the final decorative frosting layer.
How long should the cake chill after the crumb coat?
The cake should be refrigerated for about 30 minutes after applying the crumb coat.
Is this cake suitable for meal prep?
Yes, because both the cheesecake and the completed cake freeze well, it is a great option for planning ahead.
What occasions are best for this dessert?
It is perfect for birthdays, anniversaries, or any celebration where a special treat is desired.
How many calories are in a serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 16.7 grams of fat per serving of this cheesecake cake.
How much protein does a serving provide?
Each serving provides about 4.2 grams of protein.
Does the cake use buttermilk?
Yes, one cup of buttermilk is used to give the red velvet cake its characteristic texture and tang.
What role does vinegar play in the recipe?
White distilled vinegar reacts with the baking soda to help the cake rise and contributes to the red velvet flavor profile.
Is the cheesecake mixture flavored?
The cheesecake is flavored with fresh lemon juice, sugar, and sour cream for a balanced tangy taste.
How much sugar is needed for the frosting?
The frosting requires 3 cups of sifted confectioners' sugar.
Should the cream cheese be room temperature?
Yes, using room temperature cream cheese for both the cheesecake and the frosting ensures a smooth, lump-free consistency.