Here’s a full, bakery-style Red Velvet Cheesecake recipe — rich, creamy, and perfect for special occasions.

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❤️ Red Velvet Cheesecake

🛒 Ingredients

🔴 Red Velvet Cake Layer

• 1 ¼ cups all-purpose flour

• 1 tbsp cocoa powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• ½ cup buttermilk (room temp)

• 1 tbsp red food coloring

• ½ tsp white vinegar

• 1 tsp vanilla extract

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🧀 Cheesecake Layer

• 24 oz (3 blocks) cream cheese, softened

• ¾ cup granulated sugar

• 3 large eggs (room temp)

• ¾ cup sour cream

• 1 tsp vanilla extract

• 2 tbsp cornstarch (for stability)

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🤍 Cream Cheese Frosting (Optional but Recommended)

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

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🥣 Instructions

Step 1: Prepare Pan

1. Preheat oven to 325°F (163°C).

2. Grease and line a 9-inch springform pan.

3. Wrap the outside of the pan with foil (for water bath).

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Step 2: Make Red Velvet Layer

1. Whisk flour, cocoa, baking soda, and salt.

2. In another bowl, beat butter and sugar until fluffy (3–4 minutes).

3. Add egg, vanilla, vinegar, and red coloring. Mix well.

4. Alternate adding dry ingredients and buttermilk.

5. Spread batter evenly into the pan.

6. Bake 10–12 minutes (just until slightly set).

7. Remove and cool slightly.

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Step 3: Make Cheesecake Filling

1. Beat cream cheese until smooth (no lumps).

2. Add sugar; mix until creamy.

3. Add eggs one at a time, mixing on low speed.

4. Mix in sour cream, vanilla, and cornstarch.

5. Pour gently over red velvet layer.

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Step 4: Bake (Water Bath Method)

1. Place springform pan inside a larger roasting pan.

2. Pour hot water around it (about 1 inch high).

3. Bake for 60–70 minutes until center jiggles slightly.

4. Turn oven off and crack door open. Let sit 1 hour.

5. Remove and chill at least 6 hours (overnight best).

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Step 5: Frost & Decorate

1. Beat cream cheese and butter until fluffy.

2. Gradually add powdered sugar and vanilla.

3. Frost top and sides as desired.

4. Optional: Crumble extra red velvet cake on top for garnish.

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🍰 Pro Tips

• Use room temperature ingredients for smooth texture.

• Don’t overmix once eggs are added (prevents cracks).

• Chill overnight for best flavor.

• For clean slices, dip knife in hot water and wipe between cuts.

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If you’d like, I can also give you:

• A no-bake red velvet cheesecake

• A mini cupcake version

• Or a copycat version of The Cheesecake Factory Red Velvet Cheesecake 😉