
Indulgent Red Velvet and Creamy Cheesecake Fusion with Chocolate Ganache Drizzle
This Red Velvet Cheesecake is a dessert lover’s dream, featuring layers of moist red velvet cake and rich cheesecake, all topped with a silky chocolate ganache. Whether it’s for a festive celebration or a cozy weekend treat, this dessert will steal the show!
Ingredients
For the Red Velvet Cake Base:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Optional Decorations:
- Red velvet crumbs
- Mini chocolate chips
- Fresh whipped cream
Instructions
Step 1: Make the Red Velvet Cake Layer
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, cocoa powder, and salt.
- Cream Butter and Sugar: Beat the butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients and buttermilk, alternating between the two. Stir in the red food coloring until evenly mixed.
- Bake: Pour the batter into the pan and bake for 20–25 minutes or until a toothpick comes out clean. Let the cake cool completely.
Step 2: Prepare the Cheesecake Layer
- Mix the Filling: Beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, followed by vanilla extract and sour cream.
- Assemble: Pour the cheesecake batter over the cooled red velvet cake layer.
- Bake: Lower the oven temperature to 325°F (160°C) and bake for 40–50 minutes, or until the center slightly jiggles. Cool to room temperature, then refrigerate for at least 4 hours.
Step 3: Create the Chocolate Ganache
- Heat the Cream: Warm the heavy cream in a small saucepan until it begins to simmer.
- Melt the Chocolate: Pour the hot cream over the chocolate chips and let sit for 2–3 minutes. Stir until smooth.
Step 4: Decorate the Cheesecake
- Drizzle Ganache: Once the cheesecake is fully chilled, pour the ganache over the top, allowing it to drip over the sides.
- Garnish: Add red velvet crumbs, mini chocolate chips, or whipped cream for a beautiful finishing touch.
Serving Suggestions
- Chill Before Serving: Allow the ganache to set for about 30 minutes in the fridge before slicing.
- Slice Perfectly: Use a sharp knife warmed under hot water for clean cuts.
- Pairing: This decadent cheesecake pairs wonderfully with hot coffee or a glass of sparkling wine.
Why This Recipe is a Must-Try
- Flavor Harmony: The sweet tang of cream cheese, the velvety chocolate, and the slight cocoa hint of red velvet cake create a symphony of flavors.
- Showstopper Presentation: Its vivid colors and glossy ganache make this dessert perfect for Instagram-worthy photos.
- Versatile Delight: Ideal for holidays, birthdays, or anytime you want to wow your guests!
Pro Tips
- Prevent Cracks: Bake the cheesecake layer in a water bath to ensure a smooth surface.
- Room Temperature Ingredients: Always use room-temperature ingredients for a silky batter.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.