RED VELVET CHEESECAKE

red velvet cheesecake combines two beloved classic desserts:  red velvet cake and cheesecake to create the ultimate gorgeous, decadently delicious, show stopping dessert. This red velvet cheesecake may look impressive, but is easy to make with tender red velvet cake rounds and a luscious no-bake cheesecake filling spiked with white chocolate all slathered in a light cream cheese frosting. This red velvet cheesecake is also make-ahead friendly for a stress-free dessert everyone will be raving about.  I’ve included detailed instructions, tips and tricks so this red velvet cheesecake will be the hit of your holidays

This red velvet cheesecake tastes even dreamier than it looks, both Patrick and I were obsessed! Red velvet cheesecake is the perfect choice for the holidays because not only does it taste incredible but it looks festive without even trying. I decorated the outside with red velvet cake crumbs but you can also use crushed candy canes or sprinkles

Red Velvet Cheesecake

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• Pinch of salt
• 1 cup buttermilk
• 2 large eggs at room temperature
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons red food coloring
• 12 tablespoons unsalted butter softened
• 1 1/2 cups granulated sugar

CHEESECAKE FILLING

• 1 1/2 teaspoons unflavored gelatin
• 1 1/2 cups heavy cream
• 6 ounces white chocolate chopped
• 1 pound (16 oz.) Cream Cheese softened
• 1/2 cups granulated sugar
• 1 tablespoons lemon juice

FROSTING

• 8 tablespoons unsalted butter softened
• 2 cups Powdered sugar
• 8 ounces Cream Cheese cut into to 4 pieces, softened
• 3/4 teaspoon vanilla extract
• Pinch of salt

INSTRUCTIONS

For the cake

1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
2. Whisk flour, baking soda, and salt together in a bowl. Whisk buttermilk, eggs, vinegar and vanilla together in a 2-cup liquid measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
3. Using stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, 3-4 minutes. Reduce speed to low and add flour mixture in thirds alternating with buttermilk mixture, scraping down the bowl as needed. Add cocoa mixture, increase speed to medium, and beat just until incorporated, about 30 seconds (don’t overmix). Give batter a final stir by hand.
4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in the center comes out clean, about 25 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
5. Using a serrated knife, level the top of each cake. Use your fingers to crumble the tops into small crumbs; set crumbs aside in an airtight container to garnish the cake. Set 1 cake round in a parchment paper lined springform pan cut side up; set aside second cake round.

For the filling

1. Sprinkle gelatin over 1/2 cup cream in a small saucepan and let sit 5 minutes. Cook mixture over low heat until edges are just bubbling. Add white chocolate and cook, stirring constant, until just melted and smooth. Let cool slightly, about 15 minutes.
2. Using a clean, dry mixer bowl and whisk attachment, whip remaining 1 cup heavy cream on medium-high speed until stiff peaks form; transfer to a bowl and set aside.
3. Return the now empty bowl to mixer and fit with the paddle attachment. Beat cream cheese and sugar on medium-high speed for 3 minutes, scraping down the sides of the bowl occasionally.
4. Reduce speed to medium-low and add lemon juice and white chocolate mixture and mix until just combined, scraping down bowl as needed. Using rubber spatula, gently fold in whipped cream.
5. Spread cheesecake filling over cake round in springform pan and smooth the top. Place reserved cake round, cut side down, on top. Cover with plastic wrap and refrigerate until set, about 6 hours.

For the frosting

1. You can make the frosting anytime while the cheesecake is chilling, cover and refrigerate, then let it sit at room temperate for 15 minutes or so to soften before frosting OR make the frosting just before serving.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese 1 piece at a time, and continue to beat until incorporated. Beat in vanilla and salt.
3. Run a thin knife between the red velvet cheesecake and the side of the springform pan; remove pan. Transfer cheesecake to a serving plate or pedestal.
4. Separate out 1/2 cup frosting (or more as needed) and create a thin crumb layer by frosting the top and the sides of the cake. Freeze cake for 30 minutes.
5. Spread frosting evenly over top and sides of cake. Gently press reserved cake crumbs onto sides of cake.