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Christmas Red Velvet Cheesecake

Indulge in Christmas Red Velvet Cheesecake Bliss

This Christmas Red Velvet Cheesecake is a stunning dessert that combines rich red velvet cake and creamy cheesecake, perfect for holiday gatherings.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Measured accurately for best results.
  • 3 tablespoons Unsweetened Cocoa Powder Choose high-quality cocoa for deeper taste.
  • 1 teaspoon Baking Powder Check expiration date for effectiveness.
  • 1 teaspoon Baking Soda Check expiration date for effectiveness.
  • 1 teaspoon Salt Enhances flavors and balances sweetness.
  • 1.5 cups Granulated Sugar Organic sugar enhances flavor.
  • 1 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 cup Buttermilk Use milk mixed with vinegar if buttermilk is unavailable.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 tablespoon Red Food Coloring Opt for gel food coloring.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 teaspoon White Vinegar Activates baking soda for perfect rise.
For the Cheesecake Layer
  • 16 ounces Cream Cheese Full-fat is best for flavor.
  • 1 cup Sour Cream Greek yogurt can substitute.
For the Frosting
  • 1 cup Unsalted Butter Ensure it’s at room temperature.
  • 4 cups Powdered Sugar Sweetens and thickens the frosting.

Equipment

  • mixing bowls
  • Whisk
  • Electric Mixer
  • Springform Pan
  • Cake Pans
  • Wire Rack
  • Measuring Cups
  • Measuring Spoons
  • Sharp Knife

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, mix granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  3. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
Baking
  1. Divide the prepared batter evenly between two round cake pans that have been greased and floured. Bake for 25-30 minutes.
  2. Let them cool for about 10 minutes before transferring the cakes to a wire rack to cool completely.
Cheesecake Layer
  1. Preheat your oven to 325°F (160°C). In a mixing bowl, beat the cream cheese until smooth.
  2. Gradually add granulated sugar, sour cream, eggs, and vanilla extract, mixing until fully combined.
  3. Pour the cheesecake batter into a springform pan and bake in a water bath for about 60 minutes.
Assembling
  1. Once both the red velvet cakes and the cheesecake layer have cooled, place one red velvet layer on a platter, followed by the cheesecake layer, then top with the second red velvet layer.
Frosting and Chilling
  1. Blend softened unsalted butter with powdered sugar until light and fluffy. Frost the top and sides of the layered cake generously.
  2. Refrigerate the assembled cake for at least 4 hours to allow flavors to meld.
Serving
  1. Remove the cake from the refrigerator and let it sit at room temperature for 30 minutes before slicing.
  2. Slice with a sharp knife, wiping the blade between cuts for neat pieces.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

Measure all ingredients accurately and ensure all are at room temperature for best results.

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