Ultimate Red Velvet Cake Cheesecake™ Recipe

Prepare

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment. Lightly flour or spray with nonstick spray.

Sift together cake flour, cocoa powder, baking powder, baking soda and salt into a bowl; set aside.

In the bowl of a stand mixer (or large mixing bowl), cream the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.

Add eggs one at a time, mixing well after each addition. Scrape down the bowl. Add vanilla extract and red food coloring; mix until uniform (batter will be very red).

In a measuring cup combine buttermilk and vegetable oil. With the mixer on low, add the dry ingredients in three additions alternating with the buttermilk mixture (dry, wet, dry), mixing just until incorporated. Fold in the distilled white vinegar at the end and mix briefly — this helps the batter react and keeps it tender. Do not overmix.

Divide batter evenly between the prepared pans, smoothing tops. Bake in preheated oven 25–30 minutes or until a toothpick inserted near center comes out with a few moist crumbs (avoid overbaking).

Allow cakes to cool in pans 10 minutes, then invert onto wire racks and cool completely. Reserve 1 cup of cake crumbs (scrape out center of one layer or crumble a little of cooled cake) for decoration; the rest will be used as the cake layers.

Make crust

Preheat oven to 325°F (162°C) if baking crust separately. In a bowl mix graham cracker crumbs and melted butter until evenly moistened. Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan to form a compact crust.

Optional: Bake the crust for 8–10 minutes to set, then remove and let cool slightly. (If you prefer an unbaked crust, skip this bake step.)

Prepare filling

In a large bowl, beat the softened cream cheese on medium speed until very smooth and free of lumps (about 2–3 minutes). Gradually add the granulated sugar and cornstarch and beat until combined.

Add eggs one at a time on low speed, mixing just until each is incorporated. Scrape down the bowl between additions so the mixture stays smooth.

Add sour cream, heavy cream, vanilla extract and salt. Mix on low just until blended — avoid whipping excessive air into the batter.

Bake the cheesecake (water bath recommended)

Pour filling over the prepared crust and smooth the top. Wrap the outside of the springform pan tightly with 2 layers of heavy-duty foil to prevent water seeping in. Place the wrapped pan in a larger roasting pan and pour hot water into the outer pan so it comes about 1 inch up the sides of the springform pan.

Bake at 325°F (162°C) for 55–70 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door and let the cheesecake rest in the oven for 1 hour to finish cooking gently (this helps prevent cracks).

Remove from oven, take out of water bath, peel off foil and run a thin knife around the edge to loosen. Cool to room temperature on a wire rack, then refrigerate uncovered (or lightly covered) at least 4 hours, preferably overnight, until fully chilled and firm.

With a paddle attachment or hand mixer, beat the softened cream cheese and softened butter together on medium speed until very smooth and homogenous, about 2–3 minutes.

Reduce speed to low and gradually add the sifted powdered sugar, 1 cup at a time, beating until incorporated. Scrape down the bowl as needed.

Add vanilla extract and salt, then increase mixer speed to medium-high and beat until light and fluffy, about 1–2 minutes. If the frosting is too soft, chill 15–20 minutes; if too stiff, add 1 tsp cream or milk at a time until spreadable.

Place finely chopped white chocolate (or chips) in a heatproof bowl.

In a small saucepan, heat the heavy cream and corn syrup over medium heat until it just begins to simmer (do not boil). Remove from heat and immediately pour the hot cream over the white chocolate.

Let sit 2 minutes to soften the chocolate, then stir gently until smooth and glossy. If needed, warm briefly in 10-second intervals in the microwave and stir until fully melted. Let the glaze cool to a slightly thickened but still pourable consistency (about 10–20 minutes).

Level and prepare layers

If cake layers have domes, level the tops with a serrated knife so layers are flat. If the chilled cheesecake is taller than a single cake layer, you may trim the top of the cheesecake slightly to match layer heights. Keep all layers chilled until assembly.

Assemble the stack

Place one red velvet cake layer on a cake board or serving plate. If cake is fragile, spread a very thin layer of frosting to act as glue. Gently invert the chilled cheesecake onto the cake layer (lift springform sides off first). Center it carefully. Place the second red velvet cake layer on top of the cheesecake, flat side up. Press very gently to adhere.

Crumb coat

Apply a thin crumb coat of cream cheese frosting over the entire assembled cake to trap crumbs. Smooth the coat with an offset spatula. Refrigerate the cake 30 minutes to set the crumb coat.

Final frosting

Apply the remaining cream cheese frosting in a thicker, even layer over the chilled crumb-coated cake. Smooth the sides and top, or create decorative swirls as desired. Chill 15–30 minutes to firm the frosting slightly before glazing.

Add white chocolate glaze

When the white chocolate glaze is cooled to a pourable but not too runny consistency, pour it over the center of the top of the cake and gently spread toward the edges so it drips slightly over the sides. Use a small offset spatula to encourage an even, glossy layer. Work quickly before the glaze sets.

Decorate

While the glaze is still tacky, sprinkle reserved red velvet cake crumbs around the base or on top as decoration. Add white chocolate shavings. Chill the finished cake at least 30 minutes to set the glaze and frosting before slicing.

Slice with a hot, dry knife for clean cuts (dip knife in hot water, wipe dry between slices). Store leftover cake refrigerated (cover loosely) up to 3–4 days. Serve chilled or at cool room temperature.