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.
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