Christmas Red Velvet Cheesecake: Your Festive Dessert Showstopper

Experience the magic of Christmas Red Velvet Cheesecake, a vibrant dessert that brings festive joy and richness to your holiday table.

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Prep Time 45

Cook Time 1 30

Chilling Time 2

Total Time 4 15

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Layers

2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
2 tablespoons unsweetened cocoa powder Use Dutch-processed cocoa for a richer taste.
1.5 teaspoons baking powder Ensure it is fresh for optimal rising.
1 teaspoon baking soda Can be replaced with baking powder if you're out.
1 pinch salt Essential for making every bite delicious.
1.5 cups granulated sugar Substitute with coconut sugar for a deeper flavor.
1 cup vegetable oil Can be replaced with melted coconut oil.
1 cup buttermilk A mix of milk and vinegar works in a pinch.
2 large eggs For a vegan alternative, use 1/4 cup unsweetened applesauce.
1 tablespoon red food coloring Gel food coloring is best.
1 teaspoon vanilla extract Substitute with almond extract for a delightful twist.
1 teaspoon white vinegar Can be omitted for a less tangy flavor.

For the Cheesecake Layer

16 ounces cream cheese Use vegan cream cheese for a dairy-free option.
1 cup sour cream Greek yogurt can be a wonderful substitute.

For the Frosting

8 ounces unsalted butter Margarine works as a non-dairy substitute.
2 cups powdered sugar Consider using sugar-free powdered sugar for a lower-sugar alternative.

Equipment

Mixing bowls
Whisk
9-inch round cake pans
9-inch springform pan
wire rack

Method

Step-by-Step Instructions for Christmas Red Velvet Cheesecake

In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together sugar, oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth and fluffy.
Gradually add dry ingredients to wet mixture, gently folding until just combined.
Preheat your oven to 350°F (175°C). Divide batter between two greased cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
For cheesecake, preheat oven to 325°F (160°C). Beat cream cheese, sugar, sour cream, and eggs until fluffy. Pour into springform pan and bake for 50-60 minutes.
Allow the cheesecake to cool in the pan for 2 hours, then refrigerate for at least 4 hours.
To prepare frosting, beat together cream cheese, butter, and powdered sugar until smooth.
Stack cooled cake layers with cheesecake layer on top, using remaining frosting to cover the entire cake.
Refrigerate the cheesecake for another hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

Ensure room temperature ingredients for best mixing and texture. Avoid overmixing to keep cake layers light.

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