Unique homemade red velvet cheesecake recipe is made from a New York Style batter with tender red velvet cake stirred in. It’s beautiful and delicious – totally different from anything you’ve had before.
My son is home for the first time in three years. He is in the Air Force, stationed in Northern Japan, and it is difficult for him to get leave time. A lot can change in three years; for both of us.
Excited? Me? Yeah!
So, as a result…as I told my Facebook readers… I won’t be online as much, nor will I post as much. One of Chris’s favorite desserts is Red Velvet Cake. I wanted to make him something special to welcome him home…and I think I succeeded.
I made a Cheesecake. A red velvet one.I had seen a lot of Red Velvet Cheesecakes that were based on the cake but I wanted pieces of the cake to be nestled in a rich, creamy cheesecake batter. I wanted it to be cheesecake with pieces of cake randomly in it, and I think I succeeded.
I made my favorite Red Velvet cake and then used a thin layer of the batter to line the springform pan. I baked it along with the rest of the batter. You can bake it in any size pan because you are going to break it up anyway.
The batter was a rich vanilla and the pieces of cake sort of soaked up some of the flavor. An added plus was that the cake helped break up the richness of the cheesecake. It was nothing short of fantabulous.
I wanted to to top the red velvet cheesecake with a white chocolate glaze but ended up using whipped cream due to time constraints. I crumbled some of the leftover cake on top.
It comes out creamy and rich with a nice textural contrast from the cake pieces. Chris loved it, the whole family loved it…and I think you will, too.
You could even add some blueberries for a fabulous Fourth of July Dessert.
Give yourself two days to make this. One for baking and then one for chilling. Get it out of the refrigerator about 1/2 hour before serving, or 15 minutes if your temps are over 90F.
I think this red velvet cheesecake would be beautiful at Christmas or Valentines Day as well.
- Be sure and get the crust layer no more than 1/4 inch thick with batter or you will have too much cake on the bottom.
- Follow all the directions carefully.
- All ingredients should be at room temperature.
- The water bath is important, don’t leave it off.
- Make sure your aluminum foil is wrapped securely around the bottom of the springform and up the sides to prevent leaking.
- Do NOT peek at the cheesecake while it is baking or resting. It makes it cranky.
- Let the cake come to room temperature before chilling.
- Place paper towel over the top of the cake before wrapping with plastic wrap and chilling. This will keep the top dry and help guard against cracking.
The Red Velvet Cake recipe is my favorite; I know you have seen it before. I just left out the rosewater.
- 2¼ cups sifted cake flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup full fat buttermilk, room temperature
- 2 tbs red food coloring (one bottle)
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1½ cups sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 32 oz cream cheese
- 16 oz sour cream
- 2 cups sugar
- 2 teaspoon vanilla
- 6 eggs
- Preheat oven to 350°F.
- Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
- Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
- Beat the sugar and butter in large bowl until light and fluffy.
- Add eggs 1 at a time, beating well blended after each addition.
- Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
- Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
- Use the rest of the batter in a 13x9 or 9 inch cake pan.
- Bake both pans for about 20 minutes or until a toothpick comes out clean.
- Cool in pans about 5 minutes and turn out to cool completely.
- Break the larger cake (NOT the one in the springform) into large chunks and set aside.
- (can be done a day ahead)
- Preparation time: 10 minute(s)
- Preheat oven to 375F
- Beat the cheesecake ingredients together until smooth.
- Reserve about ½ cup cake crumbs for the top.
- Fold the remaining cake chunks into cheesecake batter.
- Pour into pan.
- Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
- Place pan in larger pan of hot water. Water should come halfway up the sides.
- Bake for 45 minutes.
- Turn oven off and leave door closed for 1 hour. Don’t PEEK!
- Remove from oven, take out of bain marie.
- Let come to room temperature and cover tightly.
- Refrigerate over night.
Top with whipped cream or the topping of your choice and you are good to go.
If you liked homemade red velvet cheesecake recipe you may also like…
images: maryeaudet 2011
This recipe has been added to the Foodie Friends Friday Christmas Party