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Christmas Red Velvet Cheesecake

Decadent Christmas Red Velvet Cheesecake for Festive Cheer

This Christmas Red Velvet Cheesecake features rich layers and festive flavors, making it a must-have dessert for holiday cheer.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour try using gluten-free flour if needed.
  • 0.25 cups unsweetened cocoa powder ensure it's high-quality for best results.
  • 2 teaspoons baking powder make sure it’s fresh for optimal rise.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt enhances all flavors.
  • 1.5 cups granulated sugar sweetens the batter and contributes to moisture.
  • 1 cup vegetable oil substitute with melted coconut oil for a richer taste.
  • 1 cup buttermilk milk mixed with vinegar works as a substitute.
  • 2 large eggs use eggs at room temperature for best results.
  • 1 tablespoon red food coloring gel food coloring offers better intensity.
  • 1 teaspoon vanilla extract enhances the flavor profile.
  • 1 teaspoon white vinegar activates the baking soda and adds a touch of tanginess.
For the Cheesecake Layer
  • 16 oz cream cheese use full-fat for the creamiest texture.
  • 1 cup granulated sugar sweetens the cheesecake layer effectively.
  • 1 cup sour cream adds creaminess with a slight tang to balance flavors.
For the Frosting
  • 0.5 cups unsalted butter ensure it's softened for the frosting.
  • 2 cups powdered sugar sweetens and thickens the frosting for a perfect finish.

Equipment

  • 9-inch round cake pans
  • 9-inch springform pan
  • Mixer
  • Spatula
  • Serrated Knife
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together 2 cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a separate large mixing bowl, whisk together 1 ½ cups of granulated sugar and 1 cup of vegetable oil until well combined. Incorporate 1 cup of buttermilk, 2 large eggs, 1 tablespoon of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar. Mix until smooth.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
  5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Cool the cake layers for 10 minutes in the pans, then turn them onto wire racks to cool completely.
  7. Preheat the oven to 325°F (160°C) and prepare the cheesecake layer by beating 16 oz of cream cheese until smooth. Add 1 cup of granulated sugar, 1 cup of sour cream, and 2 large eggs, mixing until silky and lump-free.
  8. Pour the cheesecake mixture into a greased 9-inch springform pan and bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
  9. Cool the cheesecake gradually by cracking the oven door open after baking for an hour.
  10. Level the tops of the cooled cake layers with a serrated knife if necessary. Assemble by frosting the top of the first layer with cream cheese frosting, adding the cheesecake layer, then the second cake layer.
  11. Frost the entire cake and chill in the refrigerator for at least 4 hours, or overnight if possible.
  12. Slice and serve your stunning Christmas Red Velvet Cheesecake paired with coffee or dessert wine.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This cheesecake can be made a day in advance to enhance flavors and save time on the big day.

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