Red Velvet Cheesecake (Creamy Basque Style)
This post may contain affiliate links.This Red Velvet Cheesecake combines creamy vanilla and chocolate cheesecake with beautiful red swirls and a caramelized Basque-style top. It is rich, smooth, and perfect for anyone who loves both chocolate and cheesecake!
A Quick Look at the Recipe
🏷️ Recipe Name: Red Velvet Cheesecake
⏱️ Ready In: ~ 1 hour 20 minutes
🍽️ Serves: 16 slices
🔥 Calories: 175 kcal per slice (estimate)
🧾 Main Ingredients: Cream cheese, heavy cream, eggs, sugar, cornstarch, red velvet flavor, cocoa powder, salt, vanilla extract.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with simple step-by-step guide.
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I love making cheesecakes, and this time I wanted to try something a little different. Instead of making a traditional red velvet cake with cream cheese frosting, I decided to make a creamy Red Velvet Cheesecake with a Basque-style burnt top.
For this cheesecake, I used the zebra cake technique to create the beautiful red and cream-colored patterns. I divided the cheesecake batter into two colors and poured them alternately into the center of the pan. As the batter spread, it created those lovely patterns without needing to swirl anything with a skewer.
I also love the contrast between the dark caramelized top and the creamy cheesecake inside. And the fun part is that every slice has a slightly different pattern!
If you enjoy this kind of cheesecake, you might also like my Brownie Burnt Basque Cheesecake and Iceberg Cheesecake. For more colorful cheesecakes, try my Ube Cheesecake or Matcha Cheesecake.
You can also browse my Cheesecake Recipes collection for more cheesecake ideas.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
- Red velvet flavor – I use red velvet flavoring to give this cheesecake its beautiful red color and red velvet flavor. It is the key ingredient for this recipe, so I recommend using the same product for the best results.
- Cream cheese – Use full-fat cream cheese for a rich and creamy cheesecake. Let it soften at room temperature before mixing to avoid lumps.
- Heavy cream – Gives the cheesecake its smooth, creamy texture. I recommend using heavy cream with at least 35% fat.
- Cocoa powder – Adds a mild chocolate flavor that goes well with the cream cheese and red velvet flavoring. Use unsweetened cocoa powder.
- Cornstarch – Helps the cheesecake set while keeping the inside soft and creamy.
How to Make Red Velvet Cheesecake
STEP 1. In a large mixing bowl, beat the room-temperature cream cheese with a hand mixer until smooth (Image 1). Add the sugar, salt, and vanilla extract, and continue mixing until well combined (Image 2). Pour in the heavy cream and mix until smooth (Image 3). Add the eggs one at a time, mixing on low speed after each addition (Image 4).
STEP 2. Add the cornstarch and mix until well combined (Image 5). Divide the cheesecake batter evenly into two bowls. Add the red velvet flavoring and cocoa powder to one bowl (Image 6). Stir until the color is evenly mixed into the batter (Image 7). Strain the red velvet batter through a fine-mesh sieve to remove any lumps (Image 8).
STEP 3. Strain the plain cheesecake batter through a fine-mesh sieve to remove any lumps (Image 9). Line a loose-bottom cake pan with parchment paper, making sure the paper extends above the rim.
Now, let’s make the zebra pattern! Pour two ladlefuls of red velvet batter into the center of the prepared pan (Image 10). Next, pour two ladlefuls of plain cheesecake batter directly into the center of the red velvet batter (Image 11). Let the batter spread naturally, then pour more red velvet batter into the same center point (Image 12).
STEP 4. Continue pouring the red velvet and plain cheesecake batters alternately into the same center point until all the batter is used up (Images 13–15). You don’t need to measure every pour. Just let the batter spread outward naturally to create the zebra pattern. Do not stir or swirl the batter.
Bake in a preheated oven at 450°F (230°C) for about 30 minutes, or until the top is deeply browned and the center still has a slight jiggle (Image 16). Remove from the oven and let the cheesecake cool completely. It will look tall at first but will naturally sink as it cools. Refrigerate until chilled and set before slicing.
Pro Tips
- Use room-temperature ingredients. Let the cream cheese, eggs, and heavy cream come to room temperature before mixing. This helps everything blend smoothly without lumps.
- Mix on low speed. Once you add the eggs, keep the mixer on low speed to avoid incorporating too much air into the batter. Too much air can cause the cheesecake to rise too much and crack while baking.
- Strain both batters. Don’t skip this step! Straining the red velvet and plain cheesecake batters helps remove any lumps and gives the cheesecake a smoother, creamier texture.
- Keep both batters at a similar consistency. The red velvet and plain cheesecake batters should have about the same thickness so they can spread evenly when poured into the pan.
- Pour into the same center point. This is the secret to creating the zebra pattern! Start with two ladlefuls of each batter, then continue pouring the batters alternately into the center. You don’t need to measure every pour. Just let the batter spread naturally without stirring or swirling.
- Line the cake pan properly. Use parchment paper that extends above the rim of the pan. The cheesecake will rise quite a bit while baking, so the extra parchment paper helps keep the batter inside.
- Don’t worry about the dark top. Basque cheesecake is known for its deeply caramelized top. Bake until the top is nicely browned and the center still has a slight jiggle. Be careful not to overbake, or the cheesecake may lose its creamy texture.
- Let the cheesecake cool before chilling. The cheesecake will puff up in the oven and naturally sink as it cools. This is completely normal! Let it cool, then refrigerate until properly chilled and set before slicing.
Serving Suggestions
Serve this creamy Red Velvet Cheesecake chilled with a cup of Oolong Milk Tea or Assam Milk Tea. The tea flavors go well with the rich cheesecake and mild cocoa flavor.
For something lighter and more refreshing, try pairing it with Lychee Tea or Pineapple Mint Soda.
This cheesecake is also lovely for special occasions like Valentine’s Day, Christmas, or birthday celebrations. It looks beautiful on its own, so you don’t need any extra decorations!
Red Velvet Cheesecake FAQs
Yes, absolutely! If you don’t want to create the zebra pattern, you can simply pour the red velvet batter into the cake pan first, followed by the plain cheesecake batter, just like my Matcha Cheesecake. You’ll get two different layers instead of the zebra pattern, but the cheesecake will still taste delicious. Pour the second batter gently after baking the first batter for 5 minutes so the layers don’t mix too much.
The trick is to always pour the batter into the same center point. Start with two ladlefuls of red velvet batter, followed by two ladlefuls of plain cheesecake batter. Continue alternating between the two batters until they’re all used up. You don’t need to measure every pour. Just let the batter spread naturally without stirring.
Yes, but the flavor will be slightly different. Red food coloring only adds color, while the red velvet flavoring I use also adds flavor. If you’re using regular food coloring, choose a concentrated gel coloring and add a little at a time until you get your desired shade. Keep the cocoa powder in the recipe for the chocolate flavor.
Don’t worry, this is completely normal! Basque cheesecake rises quite a bit in the oven and naturally sinks as it cools. As long as the cheesecake is properly baked and set, there’s nothing wrong with it.
The top should be deeply browned, while the center should still have a slight jiggle when you gently shake the pan. The cheesecake will continue to firm up as it cools and chills in the refrigerator.
Yes! This is a great cheesecake to prepare a day ahead. Let it cool completely after baking, then cover and refrigerate overnight. The cheesecake will be properly chilled and easier to slice the next day.
Storage
Store the red velvet cheesecake covered or in an airtight container in the refrigerator for up to 5 days. Keep it chilled until ready to serve. For the best texture, I recommend slicing the cheesecake just before serving.
More Cheesecake Recipes
- Iceberg Cheesecake
- Pandan Cheesecake
- Burnt Basque Cheesecake
- Brownie Burnt Basque Cheesecake
- No Bake Mango Cheesecake
- Mini New York Cheesecake
Red Velvet Cheesecake
Equipment
- 1 loose bottom cake pan 6 inch
Ingredients
- 400 g cream cheese
- 200 ml heavy cream
- 3 eggs
- 125 g sugar
- 1 tsp vanilla extract
- 7 g cornstarch
- 2 g salt
- 3 g cocoa powder
- 2 tsp red velvet flavor
Instructions
- In a large mixing bowl, beat the room-temperature cream cheese with a hand mixer until smooth. Add the sugar, salt, and vanilla extract, and continue mixing until well combined. Pour in the heavy cream and mix until smooth. Add the eggs one at a time, mixing on low speed after each addition.
- Add the cornstarch and mix until well combined. Divide the cheesecake batter evenly into two bowls. Add the red velvet flavoring and cocoa powder to one bowl. Stir until the color is evenly mixed into the batter. Strain the red velvet batter through a fine-mesh sieve to remove any lumps.
- Strain the plain cheesecake batter through a fine-mesh sieve to remove any lumps. Line a loose-bottom cake pan with parchment paper, making sure the paper extends above the rim.
- Now, let's make the zebra pattern! Pour two ladlefuls of red velvet batter into the center of the prepared pan. Next, pour two ladlefuls of plain cheesecake batter directly into the center of the red velvet batter. Let the batter spread naturally, then pour more red velvet batter into the same center point.
- Continue pouring the red velvet and plain cheesecake batters alternately into the same center point until all the batter is used up. You don't need to measure every pour. Just let the batter spread outward naturally to create the zebra pattern. Do not stir or swirl the batter.
- Bake in a preheated oven at 450°F (230°C) for about 30 minutes, or until the top is deeply browned and the center still has a slight jiggle. Remove from the oven and let the cheesecake cool completely. It will look tall at first but will naturally sink as it cools. Refrigerate until chilled and set before slicing.
Notes
- Use room-temperature ingredients. Let the cream cheese, eggs, and heavy cream come to room temperature before mixing. This helps everything blend smoothly without lumps.
- Mix on low speed. Once you add the eggs, keep the mixer on low speed to avoid incorporating too much air into the batter. Too much air can cause the cheesecake to rise too much and crack while baking.
- Strain both batters. Don’t skip this step! Straining the red velvet and plain cheesecake batters helps remove any lumps and gives the cheesecake a smoother, creamier texture.
- Keep both batters at a similar consistency. The red velvet and plain cheesecake batters should have about the same thickness so they can spread evenly when poured into the pan.
- Pour into the same center point. This is the secret to creating the zebra pattern! Start with two ladlefuls of each batter, then continue pouring the batters alternately into the center. You don’t need to measure every pour. Just let the batter spread naturally without stirring or swirling.
- Line the cake pan properly. Use parchment paper that extends above the rim of the pan. The cheesecake will rise quite a bit while baking, so the extra parchment paper helps keep the batter inside.
- Don’t worry about the dark top. Basque cheesecake is known for its deeply caramelized top. Bake until the top is nicely browned and the center still has a slight jiggle. Be careful not to overbake, or the cheesecake may lose its creamy texture.
- Let the cheesecake cool before chilling. The cheesecake will puff up in the oven and naturally sink as it cools. This is completely normal! Let it cool, then refrigerate until properly chilled and set before slicing.
I love making cheesecakes, and this red velvet cheesecake is one of my favorites! I used the zebra cake technique to create the beautiful patterns inside. It’s actually easier than it looks, and I love how every slice turns out a little different!