Best 3 Red Velvet Center Cheesecake Recipes
Indulge in a luscious culinary journey with our exquisite Red Velvet Center Cheesecake, a harmonious blend of classic flavors and textures. This captivating dessert showcases a decadent red velvet cake layer swathed in a creamy cheesecake filling, all enveloped in a velvety chocolate ganache. Experience a symphony of flavors as the tangy cream cheese filling complements the rich chocolate and subtle red velvet notes. With a smooth and creamy texture, this cheesecake is a symphony of flavors and textures that will tantalize your taste buds.
Accompanying this divine creation are two additional cheesecake recipes that offer unique flavor profiles to satisfy diverse palates. The luscious Oreo Cheesecake boasts a classic combination of chocolate and cookies, while the refreshing Lemon Cheesecake exudes a zesty burst of citrus. Each recipe is meticulously crafted to deliver a perfect balance of flavors and textures, ensuring an unforgettable dessert experience.
Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you through the baking process. Detailed ingredient lists and precise measurements ensure successful results, allowing you to recreate these delectable cheesecakes in the comfort of your own home.
Embark on this culinary adventure and treat yourself and your loved ones to an unforgettable dessert experience. With the Red Velvet Center Cheesecake as the star of the show, accompanied by the Oreo Cheesecake and Lemon Cheesecake, you'll have a trio of cheesecakes that cater to every taste preference. Get ready to indulge in a delightful journey of flavors and textures that will leave you craving more.
RED VELVET CHEESECAKE
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. -Karen Dively, Chapin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Nutrition Facts : Calories 463 calories, Fat 29g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESECAKE LAYERED RED VELVET CAKE
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. -Melissa Gaines, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Nutrition Facts :
RED VELVET CHEESECAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
- Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
- Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
Tips:
- Use high-quality cream cheese: The cream cheese is the star of the cheesecake, so use a brand that you trust and that is fresh. Look for cream cheese that is smooth and spreadable, without any lumps or grains.
- Bring your cream cheese and eggs to room temperature: This will help them mix together more smoothly and evenly, resulting in a more velvety cheesecake filling.
- Don't overmix the cheesecake batter: Overmixing can cause the cheesecake to become dense and crumbly. Mix just until the ingredients are well combined.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking and will also help to create a more evenly cooked cheesecake.
- Chill the cheesecake thoroughly before serving: This will help the cheesecake to set properly and will also allow the flavors to develop.
Conclusion:
Red velvet center cheesecake is a stunning and delicious dessert that is perfect for any occasion. With its creamy, decadent filling, rich red velvet cake layer, and sweet cream cheese frosting, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this red velvet center cheesecake a try. You won't be disappointed!
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