Print

Christmas Red Velvet Cheesecake: 7 Irresistible Layers

Christmas Red Velvet Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Christmas Red Velvet Cheesecake: An Incredible Ultimate Recipe

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Red velvet cake crumbs (for decoration)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
  2. Prepare the Red Velvet Cake Batter: In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
  3. Bake the Red Velvet Layer: Pour half of the red velvet batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
  4. Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, mixing on low speed after each addition. Ensure not to overmix. Finally, fold in the sour cream until the mixture is smooth.
  5. Assemble the Cheesecake: Once the red velvet layer is completely cool, pour the cheesecake batter over the top of the red velvet cake in the springform pan. Bake for an additional 30-35 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually.
  6. Chill the Cheesecake: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
  7. Prepare the Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
  8. Frost the Cheesecake: Carefully remove the cheesecake from the springform pan. Spread the whipped cream frosting evenly over the top of the cheesecake. Sprinkle red velvet cake crumbs on top for decoration.

Notes

    Nutrition

    Find it online: https://yummywords.com/christmas-red-velvet-cheesecake/

    ×