Red Velvet Cheesecake

5 from 1 vote

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!

Prep Time15

Cook Time35

Total Time50

Course: Cake, Dessert, Desserts

Cuisine: International

Diet: Gluten Free

Servings: slices

Calories: 175kcal

Author: Claudia

Equipment

1 loose bottom cake pan 6 inch
1 hand mixer
1 mesh strainer

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.

Nutrition