Description
A layered dessert combining rich red velvet cake with tangy raspberry cheesecake and a light whipped cream topping. This elegant slice balances bold flavors and textures for a stunning presentation.
Ingredients
Units
Scale
- Red Velvet Layer:
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- Raspberry Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup raspberry puree (strained)
- Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh raspberries (optional, for garnish)
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and grease the sides.
- Red Velvet Layer: In one bowl, mix flour, cocoa powder, baking soda, and salt. In another, beat sugar, eggs, buttermilk, oil, food coloring, vanilla, and vinegar. Combine wet and dry ingredients, then pour into the prepared pan.
- Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and raspberry puree. Mix until combined. Pour gently over the red velvet layer.
- Bake for 50–60 minutes, or until the center is nearly set. Let cool to room temperature, then refrigerate for at least 4 hours.
- Whipped Cream: Beat heavy cream with powdered sugar until soft peaks form.
- Slice and serve each portion with a dollop of whipped cream and fresh raspberries if desired.
Notes
- Use gel food coloring for a deeper red color without thinning the batter.
- Ensure raspberry puree is strained to avoid seeds in the cheesecake layer.
- Make the day ahead for best texture and clean slices.
- Use a hot knife, wiping clean between slices, for neat presentation.
- Store covered in the refrigerator; do not reheat.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg