Christmas is a time of magic, where the whisper of spices hangs in the air and every bite feels like a sweet journey to a wintry wonderland. Today, we’re embracing vibrant red hues, tantalizing layers, and creamy decadence with a Christmas Red Velvet Cheesecake — a dessert fit for feasting, gathering, and perhaps even caroling by candlelight.
Why make this recipe? Because why not elevate your holiday treats from ordinary to extraordinary? This eye-popping creation marries rich, velvety cake with the charisma of cheesecake, creating a flavor experience that winks at tradition while dancing on the palate. It’s like a holiday celebration wrapped in a slice of paradise, and frankly, who wouldn’t want that?
Get ready to roll up your sleeves and embark on an adventurous baking escapade as we conjure the magic of the Christmas Red Velvet Cheesecake!
Ingredients:
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For the Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
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For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
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For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Directions:
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Let the warm, buttery aroma envelop you as you preheat your oven to 325°F. Bake the cheesecake layer for what feels like an eternity (but is actually just 40–45 minutes) until it’s set but still for a gentle jiggle that promises creaminess. Chill it like a snowflake in winter.
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Now, rev up your oven to 350°F and prepare the red velvet layers. Whisk together all dry ingredients — flour, cocoa powder, baking powder, baking soda, and salt like a global traveler sampling regional spices at a bustling market. Combine the dry ingredients with sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until the batter is smooth like jazz on a warm night. Bake for 25–30 minutes and allow to cool completely.
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Let’s whip up the cream cheese frosting! Grab your mixer and blend the softened cream cheese, butter, powdered sugar, and a splash of vanilla extract until it resembles thick, fluffy clouds ready to sprinkle joy over your creation.
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Now the real magic begins — assemble your layers! Take a red velvet layer, slather on a generous dollop of frosting, then add your chilled cheesecake, another red velvet layer, and repeat the frosting until you have a towering confection. Don’t hold back! Cover the entire cake in frosting like a red velvet dream draped in snow.
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Chill this beauty for an hour. Trust me; it’ll be worth the wait!
How to serve Christmas Red Velvet Cheesecake
Slice this masterpiece with the care of an artist framing their work. Serve chilled, garnished with a sprinkle of cocoa powder or a festive dusting of powdered sugar. Pair each slice with a rich hot chocolate or a festive spiced coffee, and bask in the glow of delighted faces around your holiday table!
How to store Christmas Red Velvet Cheesecake
Wrap your masterpiece in plastic wrap or place it in an airtight container, and store it in the fridge if you must. But then again, who could resist such a tantalizing treat? It should be devoured within 3-5 days — if it lasts that long!
Tips to make Christmas Red Velvet Cheesecake
- Ensuring your ingredients are at room temperature is a game-changer! It helps in blending properly and achieving a fluffy cake.
- Avoid overmixing! Gentle hands create a tender cake, preserving that soft texture.
- Use a springform pan for easy removal and a photo-worthy presentation!
Variations
Feeling adventurous? Why not add a layer of peppermint extract to the cheesecake for a holiday twist, or swirl in some chocolate ganache for an unexpected burst of flavor. You could even infuse the frosting with eggnog spice for a cozy touch!
FAQs
1. Can I make this ahead of time?
Absolutely! Bake both the cheesecake and cake layers a day or two in advance, store them in the fridge, and assemble right before your party starts.
2. What if I don’t have buttermilk?
No problem! Mix a cup of milk with a tablespoon of vinegar or lemon juice — voilà! Homemade buttermilk at your service!
3. Can I freeze the cheesecake?
Yes! Wrap it tightly, and you can freeze for up to three months. Thaw overnight in the fridge before serving.
So grab your apron, channel your inner culinary globetrotter, and let the sweet, festive flavors of this Christmas Red Velvet Cheesecake take you on a delightful journey this holiday season! Happy baking!
Christmas Red Velvet Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (about 163°C).
- Bake the cheesecake layer for 40–45 minutes until set but still has a gentle jiggle.
- Chill it in the refrigerator.
- Increase the oven temperature to 350°F (about 177°C).
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine dry ingredients with sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Bake for 25–30 minutes and allow to cool completely.
- Blend the softened cream cheese, butter, powdered sugar, and vanilla extract until fluffy.
- Layer red velvet cake, frosting, cheesecake, and repeat. Cover entire cake in frosting.
- Chill the assembled cake for an hour before serving.