Homemade Red Velvet Cheesecake Recipe

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.

red velvet cheesecake 1

 

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.

redvelvet cheesecake slice3

 

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.

red velvet cheese cake is beautfiul

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.

red velvet cheesecake slice

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.

homemade red velvet cheesecake for dessert

I think this red velvet cheesecake would be beautiful at Christmas or Valentines Day as well.

TIPS

  • 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.

Red Velvet Cheesecake
 
Prep time
Cook time
Total time
 
Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust.
Serves: 12 servings
Ingredients
Red Velvet Cake
  • 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
Cheesecake
  • 32 oz cream cheese
  • 16 oz sour cream
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 6 eggs
Instructions
Cake
  1. Preheat oven to 350°F.
  2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
  3. Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
  4. Beat the sugar and butter in large bowl until light and fluffy.
  5. Add eggs 1 at a time, beating well blended after each addition.
  6. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
  7. Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
  8. Use the rest of the batter in a 13x9 or 9 inch cake pan.
  9. Bake both pans for about 20 minutes or until a toothpick comes out clean.
  10. Cool in pans about 5 minutes and turn out to cool completely.
  11. Break the larger cake (NOT the one in the springform) into large chunks and set aside.
  12. (can be done a day ahead)
  13. Preparation time: 10 minute(s)
Cheesecake
  1. Preheat oven to 375F
  2. Beat the cheesecake ingredients together until smooth.
  3. Reserve about ½ cup cake crumbs for the top.
  4. Fold the remaining cake chunks into cheesecake batter.
  5. Pour into pan.
  6. Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
  7. Place pan in larger pan of hot water. Water should come halfway up the sides.
  8. Bake for 45 minutes.
  9. Turn oven off and leave door closed for 1 hour. Don’t PEEK!
  10. Remove from oven, take out of bain marie.
  11. Let come to room temperature and cover tightly.
  12. Refrigerate over night.
Nutrition Information
Serving size: Carbs: 56 Calories: 603 Fat: 37

Top with whipped cream or the topping of your choice and you are good to go.

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images: maryeaudet 2011

This recipe has been added to the Foodie Friends Friday Christmas Party

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Comments

  1. Kim Hardy says

    So..am I to understand the aluminum foil goes under the bottom of the RV crusted pan before I pour in the batter then place the entire pan in the hot water bath and then put it in the oven to bake??

  2. Mike Spear says

    I have made this cake many times over the past year. It is always a hit and it presents itself beautifully. The frosting topping I use is cream cheese, powdered sugar and a little vanilla. The whipped frosting topping is a beautiful touch. Thank you for the recipe.

  3. Gregg says

    I just tried this recipe, step by step. But the whole cheesecake came out undercooked. It was a heartbreak because it looked fantastic. Are you sure about the cook times and the temperature? (I’m certain that you are correct as other people who have left messages seem to have it right). Otherwise, I can’t imagine where I went wrong.

    • says

      Oh no! Yes it is correct. It is possible your oven temperature is off, it may have needed to cook a little longer. I am so sorry! If you want to go over it step by step to see if we can figure out what the problem was message me on the restless chipotle facebook. :)

  4. Brenda Wilson says

    Baked your Honey Buttermilk Bread….it was fantastic and a winner according to my husband. Love all your comment by you and your sweet admirers.

  5. Nat says

    Wow, your home made cake look pretty much shop bought. This has given me a heap of confidence that I can get it looking and tasting great. Thanks:)

  6. Lauren says

    Despite having wrapped several layers of foil to avoid water leaking in, when I took it out of the bath there was water pooled in the bottom. Hours of work and I am worried it will be soggy. I have a 9″ pan and all the batter fit but now it’s cracking as it cools due to moisture from the bottom. The foil wasnt wise enough on both ends.

  7. Judy says

    Hi, I am a professional baker. I used the 9 x3 spring form and even though I left out about 2 1/2 cups of cake I, too, found that I needed some ramekins so as not to waste any of this goodness! I know these posts are old but I’m curious as to know if you figured out exactly how much cake to batter ratio you used?

    Can’t wait to serve this to my friends!

    Thanks,
    Judy

  8. Heather says

    I just put this in the oven and had a lot of batter. I am thinking it would be better made in a 10″ pan. We will see what happens, though I hate wasting batter that is so creamy!

  9. Kim Goodwin says

    I am eagerly awaiting the final product when they come out of the oven shortly. I wondered however, if I mis-understood some of the instructions. I had way too much cheese cake batter for a 9″ spring form pan. I had to fashion a quick crust for an additional 10″ spring form pan in order to use up what didn’t fit in the 9″ inch. I made sure I used only the ingredients in the recipe. Not sure what went wrong, but I think when the cake was added – it just took up more space?

  10. Sabrina says

    Hello:) I am so excited to attempt this tomorrow for Christmas:) my silly question is when you say cover tightly?? What do you mean?? Yes this is my first time making cheesecake:) what is your whipped cream recipe??

    • says

      I lay folded paper towels over the top, seal with plastic wrap and then cover with aluminum foil. Whipped cream is 1 pint heavy cream plus 3-4 tablespoons sugar and 1/2 teaspoon of vanilla. Put your cream, bowl, and mixer whip in the freezer for about 10 minutes and then beat it until soft peaks form. Don’t over beat it or you will have butter.

  11. Amy says

    This recipe looks awesome i really want to bake it but im a bit comfused on what the best way to combine the cake and cheesecake?

  12. Emily says

    This looks great!!! Two questions- what kind of whipped cream did you use? Is it ok to top with the cream cheese and crumbled cake a day before serving? Or should I wait and top it right before serving? Also, if need be, do you think the recipe would work with a nice red velvet cake mix?

    • marye says

      Emily – I whip up heavy cream with a little sugar and a drop of vanilla. I don’t care for artificial whipped products. You could probably use the whipped cream in a can but honestly the real stuff is better. I would top it within 30 minutes of serving. It will work with a cake mix… the flavor may not be as intense and you may not get the same color.

    • marye says

      I used a 9″ spring form. You bake a thin layer of the red velvet batter in the bottom of it, then top it with the cheesecake mixture and bake as directed. For more details double check the step by step in the recipe

  13. Shar says

    My morning cup of coffee hasn’t kicked in, so maybe I missed this. What size cheesecake pan did you use? Mine is on the small side and I often have leftover batter or have to scale down the recipe. From the looks of this cake, having too much will NOT be a problem!

    • marye says

      That was a 9″ I believe. Let me know what you think of it – I thought it was delicious. You know, if you have extra batter you can pour it into greased custard cups and bake them in a water bath.

  14. Kelly says

    Ohhhhh gosh this has got me craving this , i have to make this cake ASAP ! Amazing job, it looks wonderrful :)

  15. Bambi says

    This looks wonderful and I’m excited to try it. I do have a question, though. Did I miss the point at which you insert the crust that you made for the cheesecake the day before? Does that go on the bottom of the springform pan before I pour the cheesecake batter in? Or am i turning out my cooled cheesecake onto the crust? Thanks!

    • marye says

      I reread my instructions and they were not clear – so I rewrote them. So sorry! You break up ONLY the cake in the 13×9 inch pan..The layer in the springform pan stays intact – it is the crust. I hope this is clear now. :)

    • marye says

      Thank you Kim! I appreciate you reading and commenting! If you haven’t like the RestlessChipotle page on Facebook please do. It’s a great way to get extra info and recipes. :)

  16. says

    Wow! My favorite and hubby’s favorite combined! I can’t wait to try it. I hope your visit goes well and the time doesn’t go by too quickly.

  17. says

    Oh. My. Goodness. I think I’ve died and gone to heaven. I’m coming over!! =) Enjoy your time with your son–the internet will still be here when he leaves! lol Happy Wednesday!

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