Unique homemade red velvet cheesecake recipe is made with a New York Style cheesecake batter swirled with tender pieces of crimson red velvet cake. It’s both beautiful and delicious – totally different from anything you’ve had before. This cheesecake is SO easy to make and even easier if you take a couple of days to do the steps. In fact, you could use a red velvet cake from a bakery if you were really short on time. This recipe was originally published in June 2011.
For this recipe you’ll need: cake flour, unsweetened cocoa powder, baking powder, baking soda, kosher salt, buttermilk, red food coloring, white vinegar, vanilla, sugar, butter, eggs, cream cheese, sour cream, eggs, heavy cream, white chocolate instant pudding mix
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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 has changed in past 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. Do you blame me?
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. 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.
Updating this post brought back so many wonderful memories. Today that son and the gorgeous wife he married in 2013 are expecting their first baby in December. I can’t wait for my 4th grandchild to make his or her appearance! He has been with the Thunderbirds for the last couple of years so I’ve gotten to see him a LOT more often than when he was in Japan!! He’ll be getting a new assignment in 2017 but I’m hoping it won’t take them too far away. Of course, I am praying what ever is best for his family because that’s what moms do, right?
About That Cheesecake
I used my favorite Red Velvet cake recipe for the cake and my foundation cheesecake recipe for the rest. I used a thin layer of the batter to line the springform pan and baked it in the oven right along with the rest of the red velvet cake batter. Keep an eye on it though – it gets done much sooner! You can bake the rest of the batter in any size pan that’s convenient because you are going to break it up anyway.
The cheesecake itself is a rich vanilla, classic New York cheesecake. While it bakes the pieces of cake sort of soak up some of the cheesecake flavor. An added plus was that the red velvet cake helped break up the richness of the creamy cheesecake. It was nothing short of fantabulous. Fantabulous is totally a word.
Just before serving top the finished, chilled cake with white chocolate flavored whipped cream and cake crumbles for a little added drama. 🙂 Isn’t it gorgeous?
If you have time give yourself three days to make this red velvet creation. Bake the cake on the first day, the cheesecake on the second, and serve it the third day. Get it out of the refrigerator about 1/2 hour before serving for the best texture and flavor.
This red velvet cheesecake is just beautiful for Christmas or Valentine’s Day. Or, add some blueberries and serve it on the 4th of July!
Tips for Perfect Cheesecake
- 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 so don’t skip it.
- 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 because 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. It’s always a gorgeous crimson red – never that ugly brown color I’ve seen on so many red velvet cakes. I did leave out the rosewater in this one. It wouldn’t work with the other flavors.
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Y’all know how I feel about Nordic Ware. It’s such a high quality product. I love this springform pan because it’s heavy and has a nonstick coating AND because it’s red. 🙂
Red Velvet Cheesecake Recipe
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