Ingredients
For the Cheesecake:
- 16 ounces cream cheese, at room temperature
- ½ cup (99 g) granulated sugar
- 1 tablespoon all-purpose flour
- Pinch salt
- ¼ cup (60 ml) heavy cream
- ½ teaspoon vanilla extract
- 2 eggs, at room temperature
For the Red Velvet Cake:
- ½ cup (113 g) unsalted butter, at room temperature
- 1½ cups (298 g) granulated sugar
- 2 eggs
- ¼ cup (26 g) + 1 tablespoon unsweetened cocoa powder
- 6 tablespoons red food coloring, liquid
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- 2¼ cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
For the Cream Cheese Frosting:
- 1 cup (227 g) unsalted butter, at room temperature
- 4 cups (454 g) powdered sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 16 ounces cream cheese, chilled and cut into 16 pieces
Instructions
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, all-purpose flour, and a pinch of salt, blending until combined. Slowly mix in heavy cream and vanilla extract, then add the eggs one at a time, mixing well after each addition. Set aside.
- Make the Red Velvet Cake Batter: Cream the unsalted butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix the cocoa powder with the red food coloring until well blended, then add to the batter along with vanilla extract. Alternately add the buttermilk and sifted dry ingredients (flour, baking soda, and salt), beginning and ending with the dry ingredients. Stir in the distilled white vinegar. Mix until just combined.
- Assemble and Bake: Preheat your oven to 350°F (175°C). In a prepared springform pan, pour a layer of red velvet cake batter followed by the cheesecake mixture. Repeat layers as desired, finishing with a red velvet layer on top. Bake for 60 to 70 minutes, or until the cheesecake center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
- Cool and Chill: Remove the pan from the oven and let the cake cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Prepare the Cream Cheese Frosting: Beat the chilled cream cheese in a bowl until smooth. Gradually add the unsalted butter, mixing until creamy. Add powdered sugar, vanilla extract, and a pinch of salt, and beat until the frosting is light and fluffy.
- Frost the Cake: Once the cheesecake is fully chilled and set, remove it from the springform pan and spread the cream cheese frosting evenly over the top and sides. Decorate with fresh strawberries if desired, then serve chilled.
Notes
- Use room temperature ingredients for smoother batter and frosting.
- Ensure the cheesecake is completely chilled before frosting to avoid melting.
- Use a water bath during baking for a more even bake and to prevent cracking, if desired.
- Red food coloring quantity can be adjusted based on preference for color intensity.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
