Decadent Red Velvet Cheesecake

Follow our step-by-step guide on how to make Decadent Red Velvet Cheesecake.

1. Step 1

   Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch cake pan to ensure your cake comes out easily. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt, then set this mixture aside. In a separate small bowl, combine the milk, red food coloring, vinegar, and 1/2 teaspoon of vanilla extract, stirring well to blend. Now, in a large bowl, beat the softened butter and 3/4 cup of sugar with an electric mixer until the mixture is light and fluffy, which should take a few minutes. Once it’s noticeably lighter in color, add in the egg and mix until smooth. Gradually pour in the flour mixture and the milk mixture, alternating between the two, and mix until just combined. Pour this vibrant batter into your prepared cake pan and bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

2. Step 2

   Once your cake has cooled, it’s time to create the cheesecake layers. Cut half of the cake into cubes and set them aside. For the remaining half, slice it into 1/2-inch strips and arrange them on a baking sheet. Return these strips to the oven and bake for about 15 minutes, turning them halfway through to ensure they dry evenly. Once they’re completely dry, let them cool to room temperature before crushing them into fine crumbs.

3. Step 3

   Next, combine the cake crumbs with the melted butter until they are evenly moistened. Press this mixture into the bottom of a 10-inch springform pan to form a crust, then refrigerate it for about 45 minutes to allow the butter to harden.

4. Step 4

   While the crust is chilling, whip the heavy cream in a bowl until stiff peaks form, then set it aside. In another bowl, beat the softened cream cheese with 2/3 cup of sugar and 2 teaspoons of vanilla extract until the mixture is smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined. Pour half of this luscious cream cheese mixture into the chilled crumb crust, spreading it evenly. Next, layer the reserved cake cubes over the cream cheese layer, followed by the remaining cream cheese mixture spread on top. Cover and refrigerate the cheesecake for at least 4 hours, or until it’s firm and set. Once ready, slice and serve this delightful red velvet cheesecake to impress your guests!