Galentine's Red Velvet Cheesecake

Name: Galentine's Red Velvet Cheesecake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon cocoa powder; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 16 oz cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 1 cup sour cream

Highlighted under: Holiday & Festive Meals

When I decided to make a Galentine's Red Velvet Cheesecake, I wanted to create something truly special for my friends. Red velvet is not only visually stunning, but the combination of flavors creates an indulgent treat that everyone loves. The creamy cheesecake layer perfectly complements the rich chocolate flavor of the red velvet cake. I'm excited to share this recipe so you can impress your friends with a dessert that looks as good as it tastes, making it the ultimate centerpiece for any Galentine's celebration!

Created by

Emily

Last updated on 2026-01-05T22:49:27.639Z

When I first experimented with making a red velvet cheesecake, I was amazed at how the flavors meld together beautifully. The chocolatey, velvety cake pairs perfectly with the rich, creamy cheesecake layer. It took a few tries to find the right balance of ingredients, but once I did, it became a favorite that my friends always look forward to during Galentine's Day.

One tip I discovered while making this dessert is to use room temperature cream cheese for the cheesecake layer. This ensures a smoother, creamier filling without any lumps. I promise that this small step makes a world of difference in achieving the perfect texture!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh cream cheese tang
Gorgeous red color that brightens up any gathering
Perfect for sharing with your best gals or indulging solo

      

Key Ingredient Insights

The choice of oil in the red velvet cake is crucial for achieving that tender crumb. Using vegetable oil, as specified, lends moistness because it remains liquid at room temperature, unlike butter that can firm up. If you’re looking for a substitute, canola oil works similarly. The red food coloring is key to that classic vibrant hue; however, for a natural alternative, beet juice can be used, though it may offer a slightly different color and flavor profile.

Buttermilk is another essential ingredient that contributes to the cake's tangy flavor and moist texture. If you don't have buttermilk on hand, mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes will suffice. This concoction will mimic the acidity of buttermilk, helping to tenderize the cake's structure.

Baking Techniques for Success

When baking the red velvet layer, make sure your oven is accurately calibrated; an oven thermometer can help ensure your temperature is on point. Bake until the top springs back lightly when touched and the edges are slightly pulling away from the pan. Allowing the cake to cool completely is essential; this prevents the cheesecake layer from sinking into the warm cake, which could lead to a dense final product.

When preparing the cheesecake layer, take care to fully incorporate the cream cheese, sugar, and eggs before adding the sour cream. This step helps create a smooth, lump-free batter. I recommend using an electric mixer for this step, beating the mixture on medium speed until it’s glossy and fully combined, which takes about 2-3 minutes.

Serving and Storage Tips

This decadent cheesecake is best when allowed to chill for at least four hours, but overnight is even better. This extended cooling time allows the flavors to meld and the cheesecake to firm up, making for cleaner slices. When serving, I use a warm knife (dip it in hot water and wipe it dry) to achieve that pristine cut through the cream cheese layer.

If you have leftovers, store the cheesecake tightly wrapped in plastic wrap in the refrigerator. It should remain fresh for up to five days. You can also freeze individual slices for up to three months; just be sure to wrap them well to avoid freezer burn. To thaw, simply place them in the fridge overnight before enjoying.

Ingredients

Gather the following ingredients to make your Galentine's Red Velvet Cheesecake:

For the Red Velvet Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cheesecake Layer

16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup sour cream

Ensure all ingredients are measured accurately for the best results!

Instructions

Follow these steps to create your Galentine's Red Velvet Cheesecake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

Prepare the Red Velvet Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Gradually combine the dry ingredients with the wet ingredients until just blended.

Bake the Cake

Pour the batter into the prepared springform pan. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Let it cool completely.

Prepare the Cheesecake Layer

In a medium bowl, beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing well after each addition. Finally, mix in the sour cream until fully incorporated.

Assemble and Bake the Cheesecake

Once the red velvet cake has cooled, spread the cheesecake mixture evenly on top. Bake in the preheated oven for an additional 30-35 minutes, or until the center is set and slightly jiggly. Allow it to cool at room temperature, then refrigerate for at least 4 hours before serving.

Serve chilled and enjoy every delicious bite!

Pro Tips

For an extra touch, top with whipped cream and decorative red velvet cake crumbs before serving.

Troubleshooting Common Issues

If your red velvet cake doesn't rise as expected, check the freshness of your baking powder and baking soda. These leavening agents lose potency over time, and using expired ones could lead to dense layers. Also, be sure to thoroughly mix your ingredients, as lumps can inhibit proper rising.

For the cheesecake layer, if you find it cracks during baking, try reducing the oven temperature by 25°F and increasing the baking time slightly. Cracks often form when the temperature is too high, causing the top to expand rapidly. Keeping the oven door closed during the final minutes of baking can help maintain a stable environment.

Flavor Variations

While the classic red velvet flavor is delicious, you can elevate this dessert by adding spices like cinnamon or nutmeg to the cake batter for a warm twist. Alternatively, incorporating chocolate chips into the cheesecake layer creates a delightful surprise.

For a festive touch, consider topping the finished cheesecake with whipped cream and sprinkles or fresh berries. These not only enhance the presentation but also add contrasting flavors and textures. You could also drizzle a chocolate ganache on top for extra indulgence!

Questions About Recipes

→ Can I use a different type of food coloring?

Yes, gel food coloring is recommended for a more vibrant color, but liquid food coloring will work as well.

→ How long can I store the cheesecake?

The cheesecake can be stored in the refrigerator for up to 5 days, covered tightly.

→ Can I freeze this cheesecake?

Yes, you can freeze the cheesecake without the toppings for up to 3 months. Thaw in the fridge before serving.

→ What can I substitute for buttermilk?

You can make homemade buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes.