Indulgent Red Velvet and Creamy Cheesecake Fusion with Chocolate Ganache Drizzle

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, cocoa powder, and salt.
  3. Cream Butter and Sugar: Beat the butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
  4. Combine Wet and Dry: Gradually add the dry ingredients and buttermilk, alternating between the two. Stir in the red food coloring until evenly mixed.
  5. 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

  1. 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.
  2. Assemble: Pour the cheesecake batter over the cooled red velvet cake layer.
  3. 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

  1. Heat the Cream: Warm the heavy cream in a small saucepan until it begins to simmer.
  2. 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

  1. Drizzle Ganache: Once the cheesecake is fully chilled, pour the ganache over the top, allowing it to drip over the sides.
  2. 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.

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