
Indulge in the Perfect Red Velvet Cheesecake with Chocolate Bliss
Take your dessert game to the next level with this irresistible Red Velvet Cheesecake topped with a glossy chocolate drizzle. This dessert combines the richness of cheesecake with the vibrant flavor of red velvet for a show-stopping treat perfect for any special occasion.
Ingredients
For the Red Velvet Cake Layer:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Decoration:
- Red velvet crumbs
- Mini chocolate chips
- Whipped cream
Directions
Step 1: Bake the Red Velvet Cake Base
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine Dry Ingredients: Sift together the flour, baking soda, cocoa powder, and salt in a bowl.
- Cream Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix in the red food coloring until evenly incorporated.
- Bake: Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 2: Prepare the Cheesecake Filling
- Make the Batter: Beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs one at a time, mixing until combined. Stir in the sour cream.
- Assemble and Bake: Pour the cheesecake mixture over the cooled red velvet cake. Bake at 325°F (160°C) for 40–45 minutes, or until the center is slightly jiggly. Cool at room temperature, then refrigerate for 4 hours or overnight.
Step 3: Prepare the Chocolate Glaze
- Heat the heavy cream until it begins to simmer. Pour over the chocolate chips and let sit for 2–3 minutes. Stir until smooth and glossy.
Step 4: Decorate the Cheesecake
- Drizzle Glaze: Pour the chocolate glaze over the chilled cheesecake, allowing it to drip down the sides for a decadent look.
- Add Final Touches: Garnish with whipped cream, red velvet crumbs, and mini chocolate chips.
Serving Suggestions
- Chill the cheesecake for at least 30 minutes after decorating to let the chocolate glaze set.
- Pair this indulgent dessert with a glass of milk or a hot cup of espresso for a delightful pairing.
Why You’ll Love This Recipe
- Beautiful Presentation: The vibrant red velvet cake, creamy cheesecake layer, and rich chocolate topping create a visual masterpiece.
- Rich Flavors: A perfect balance of tangy cream cheese, moist red velvet, and sweet chocolate.
- Ideal for Celebrations: This dessert is an excellent choice for birthdays, holidays, or dinner parties.
Tips for Success
- Avoid Overmixing: Mix the cheesecake batter gently to prevent cracks during baking.
- Use Room Temperature Ingredients: This ensures a smoother batter for both the cake and cheesecake layers.
- Store Properly: Keep leftovers in the refrigerator in an airtight container for up to 5 days.