Heavenly Red Velvet Cheesecake with Chocolate Drizzle: A Dessert to Impress

Transform your dessert table with this stunning Red Velvet Cheesecake, complete with a silky chocolate drizzle and vibrant red velvet crumbs. This layered delight is the perfect treat for celebrations or when you want to indulge in something extraordinary!

Ingredients

For the Red Velvet Cake Base:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon 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
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• ½ cup sour cream

For the Chocolate Drizzle:

• 1 cup dark chocolate chips
• ½ cup heavy cream

For Garnish:

• Red velvet crumbs
• Dark chocolate chips
• Whipped cream

Instructions

Step 1: Make the Red Velvet Cake Base

1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together flour, baking soda, cocoa powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the butter mixture, alternating with buttermilk. 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 inserted into the center comes out clean. Let cool completely.

Step 2: Prepare the Cheesecake Layer

1. Mix Ingredients: Beat the cream cheese and sugar together until smooth. Add vanilla extract and eggs one at a time, mixing well. Stir in sour cream until combined.
2. Bake: Pour the cheesecake batter over the cooled red velvet layer. Bake at 325°F (160°C) for 40–45 minutes, or until the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours or overnight.

Step 3: Make the Chocolate Drizzle

1. Heat heavy cream in a small saucepan until it simmers. Remove from heat and pour over chocolate chips. Let sit for 2–3 minutes, then stir until smooth.

Step 4: Assemble and Decorate

1. Drizzle Chocolate: Pour the chocolate drizzle over the chilled cheesecake, letting it drip down the sides.
2. Garnish: Decorate with whipped cream swirls, red velvet crumbs, and chocolate chips for a stunning finish.

Serving Suggestions

• Serve this decadent cheesecake chilled for the best texture and flavor.
• Pair it with a cup of freshly brewed coffee or hot chocolate for a complete dessert experience.

Why This Dessert Is a Must-Try

• Unique Layers: Combines the moistness of red velvet with the creamy richness of cheesecake.
• Visually Stunning: The contrast of red, white, and chocolate makes it a centerpiece-worthy dessert.
• Perfect for Any Occasion: Whether it’s a birthday, anniversary, or holiday celebration, this cake is sure to impress.

Tips for Success

• Prevent Cracks: Use a water bath when baking the cheesecake layer for a smooth, crack-free finish.
• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter.
• Storage: Keep the cheesecake in the refrigerator for up to 5 days, covered.