Sweets & Desserts

Red velvet cheesecake

Red velvet cheesecake | casaveneracion.com

Baked at Sam’s request. It took a day and a half to make this because the cheesecake layer had to be frozen overnight in order to assemble the layers. Other than the waiting time, this isn’t a complicated project. Bake the crustless cheesecake, cool and freeze; bake the red velvet cakes, cool; assemble; and, finally, cover with frosting. I’m not a huge fan of frosting but the cake looks like an unfinished mess without it.

If you’re following me on Instagram, you might have seen a photo of the cake while Alex was spreading the frosting. A week ago. It’s taken this long to write a proper blog post.

For the cheesecake layer, I followed the recipe from Recipegirl which uses less cream so that the cheesecake is more dense and firm. A better idea since this is a layered cake and the cheesecake has to be firm enough to be moved without breaking. However, I halved all the ingredients because I only wanted a six-inch cake. That’s the ideal size for a family of four.

Cheesecake layer for red velvet cheesecake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Author: Connie Veneracion
  • 8 ounces cream cheese at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/3 cup sour cream
  1. Preheat the oven to 325F.
  2. Fill a kettle with water and set on the stove to boil.
  3. Lightly brush the sides and bottom of a 6-inch spring form pan with oil. Line the bottom with a round piece of baking paper.
  4. Take two large squares of aluminum foil. Place the pan on top of the foil and wrap the foil to cover the bottom and sides of the pan. This prevents water from seeping into the pan during baking.
  5. In a mixing bowl, whip the cream cheese until light and airy. Add the sugar and mix until the mixture is smooth. Add the egg and mix until well incorporated and no yellow streaks are visible. Fold in the cream. Pour the mixture into the prepared pan.
  6. Take a large baking pan where the spring form pan should fit. Place the spring form pan inside. Pour in boiling water -- the depth should reach half the height of the spring form pan.
  7. Bake the cheesecake at 325F for 45 to 55 minutes or until the center is no longer jiggly.
  8. Remove the spring form pan from the water bath and transfer to a wire rack. Cool completely.
  9. Wrap the pan with cling film and freeze the cake for several hours. Overnight is best.

For the red velvet cake and frosting I used the same recipe for the red velvet cupcakes but increasing the amount of food color to two tablespoonfuls. Just click the link and follow the red velvet cupcake recipe. Instead of a cupcake pan, pour the batter into two six-inch round cake pans. The cakes will likely rise at the center. Just use a serrated knife to trim the tops (after the cakes have cooled!) to make two flat cakes.

Assemble the cake. Place one red velvet cake on a plate. Take the cheesecake out of the freezer. Carefully loosen from bottom and sides of the spring form pan. Peel off the baking paper. Set on top of the red velvet cake. Place the other red velvet cake on top of the cheesecake. Spread the top and sides with the frosting. Optionally, decorate with sprinkles or shaved white chocolate.


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