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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake
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Christmas Red Velvet Cheesecake is a festive and indulgent holiday dessert that combines the rich, velvety layers of classic red velvet cake with smooth, creamy cheesecake. This show-stopping centerpiece is perfect for holiday gatherings, offering a perfectly balanced sweetness, moist texture, and vibrant presentation that delights the senses and warms hearts.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs or favorite cookie crumbs
  • 5 tablespoons melted butter
  • 1 tablespoon granulated sugar

For the Red Velvet Cake Layer

  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 tablespoons red food coloring
  • 1 teaspoon vinegar (white or apple cider)
  • 1 teaspoon vanilla extract

For the Cheesecake Batter

  • 16 ounces (2 packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted (optional, for added richness)

Instructions

  1. Prepare the Crust: Begin by crushing graham crackers or your favorite cookies finely, then mix with melted butter and a pinch of sugar. Press this mixture firmly into the bottom of your springform pan to create a sturdy, buttery base for the cheesecake layers.
  2. Make the Red Velvet Cake Layer: In a mixing bowl, sift together flour, cocoa powder, baking soda, and salt. Separately, whisk eggs, sugar, oil, buttermilk, red food coloring, vinegar, and vanilla extract until smooth. Slowly combine the dry ingredients with wet ingredients until just mixed, then carefully spread the batter evenly over the prepared crust.
  3. Prepare the Cheesecake Batter: Beat cream cheese until smooth and fluffy, then incorporate sugar, eggs, and vanilla extract one at a time. Mix until the batter is creamy without overmixing to maintain a silky texture.
  4. Layer and Bake: Gently spoon or pour the cheesecake batter over the red velvet layer in the pan, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 55-65 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
  5. Cool and Chill: Allow the dessert to cool at room temperature, then refrigerate for at least 4 hours or overnight. This ensures the cheesecake firms up and flavors meld beautifully before serving.

Notes

  • Ensure all dairy products and eggs are at room temperature for smooth blending and consistent texture.
  • Avoid overmixing the cheesecake batter to prevent cracks during baking.
  • Use a water bath by placing your springform pan inside a larger pan with hot water to promote even baking and prevent cracking.
  • Let the cheesecake cool gradually to avoid surface cracks.
  • Use high-quality cocoa powder to intensify the subtle chocolate flavor essential to the red velvet taste.

Nutrition

Keywords: Christmas dessert, Red Velvet Cheesecake, holiday cake, festive dessert, creamy cheesecake, red velvet cake

Find it online: https://elenaglam.com/christmas-red-velvet-cheesecake/