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food

Red Velvet Cheesecake

We've found true love with this cheesecake sandwiched by layers of red velvet cake topped with cream cheese frosting.

Ingredients

  • For the crust:
  • 20 Red Velvet Oreos, filling scraped
  • 6 tablespoons butter, melted
  • Pinch salt
  • For the cheesecake:
  • 3 cups cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • For the red velvet cake:
  • 2 tablespoons cocoa powder
  • 2 tablespoons red food coloring
  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1/2 cup butter, softened at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • 1 tablespoon vinegar
  • For the cream cheese frosting:
  • 1/2 cup cream cheese, softened at room temperature
  • 1/4 cup butter, softened at room temperature
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Steps

  1. Make the crust: Prepare a 9-inch springform pan with baking spray. Set aside.
  2. In the bowl of a food processor fitted with the blade attachment, grind Oreos to a coarse, sand-like texture. Pour in melted butter and salt and mix to combine. Press into the bottom of the pan and set in the refrigerator until cheesecake filling is made.
  3. Make the cheesecake: Preheat the oven to 325 degrees.
  4. In a large bowl, beat cream cheese until fluffy. Add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
  5. Pour over crust and level in the pan. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill.
  6. Make the red velvet cake: Preheat the oven to 350 degrees, and line a 9-inch pan with parchment paper and baking spray.
  7. In a small bowl, combine cocoa and red food coloring to a paste consistency. Set aside. Combine flour and salt and set aside.
  8. In a large bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Once smooth, add in eggs one at a time. Add in vanilla and the red paste. Alternate between adding the flour mixture and the buttermilk, making sure to combine thoroughly after each addition. Add vinegar and mix until batter is smooth.
  9. Pour batter into the prepared pan, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Set aside to cool. Once cool, remove the top of the cake so that the layer is approximately one inch tall. Break up the top of the cake into crumbles and toast until dry, approximately 20 minutes. Set aside.
  10. Make the cream cheese frosting: In a large bowl, cream together cream cheese and butter with a hand mixer until smooth. Add powdered sugar, lemon juice and vanilla. Set aside.
  11. Assemble the cake: Remove the cheesecake from the springform pan and top with leveled red velvet cake. Top with cream cheese frosting and create a swirl pattern on top. Top with cake crumbles and serve.