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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake Recipe You’ll Love

Enjoy this stunning Christmas Red Velvet Cheesecake, a perfect fusion of rich cake and creamy cheesecake that's sure to impress at holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour gluten-free flour can be substituted
  • 1 cup unsweetened cocoa powder opt for high-quality cocoa for enhanced taste
  • 1 teaspoon baking powder ensure freshness for optimal leavening
  • 1 teaspoon baking soda ensure freshness for optimal leavening
  • 1 teaspoon salt sea salt can be a substitute
  • 1.5 cups granulated sugar consider a sugar alternative if desired
  • 0.5 cup vegetable oil melted coconut oil offers an alternative
  • 1 cup buttermilk make a quick substitute with milk and vinegar if needed
  • 2 large eggs flaxseed meal mixed with water works as a vegan option
  • 2 tablespoons red food coloring gel food coloring ensures vibrant color
  • 1 teaspoon vanilla extract for best results, use pure vanilla
  • 1 teaspoon white vinegar citric acid can be a substitute
For the Cheesecake
  • 16 oz cream cheese Neufchâtel cheese can be used for a lower-fat option
  • 0.5 cup sour cream Greek yogurt serves as a good substitute
  • 1 cup powdered sugar consider erythritol for a sugar-free alternative
  • 0.5 cup unsalted butter margarine can be a dairy-free option

Equipment

  • mixing bowls
  • whisk
  • Measuring Cups
  • Measuring Spoons
  • 9-inch round cake pans
  • spatula
  • Oven
  • Wire rack

Method
 

Preparation
  1. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  2. In another bowl, mix granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  3. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing.
  4. Preheat your oven to 350°F (175°C). Divide the batter evenly between two greased 9-inch round cake pans.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pans.
  6. Transfer cakes to a wire rack to cool completely.
  7. Meanwhile, prepare the cheesecake layer by beating the cream cheese and sour cream until smooth.
  8. Gradually add the powdered sugar, mixing well after each addition. Incorporate eggs and vanilla extract, blending until velvety.
  9. Reduce oven temperature to 325°F (160°C). Pour the cheesecake mixture evenly over one cooled red velvet layer.
  10. Bake for 60 minutes until the edges are set but the center jiggles. Turn off the oven and cool cheesecake in the oven for an hour.
  11. Allow the cheesecake to cool completely at room temperature. Carefully stack the second red velvet layer on top of the cheesecake.
  12. Frost the entire cake with cream cheese frosting, ensuring a thorough covering. Refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure your eggs are at room temperature for better emulsification. Don’t overmix the batter for a tender cake. Chill for at least 4 hours to let flavors meld.

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