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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake to Wow Your Guests

This Christmas Red Velvet Cheesecake is a showstopping dessert combining rich red velvet cake and creamy cheesecake that will impress your guests.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 tablespoon unsweetened cocoa powder consider using dark cocoa for deeper taste
  • 1 teaspoon baking powder ensure it's fresh for best results
  • 1 teaspoon baking soda always check expiration date for effectiveness
  • ½ teaspoon salt sea salt can provide a more sophisticated taste
  • 1½ cups granulated sugar substitute with coconut sugar for lower glycemic index
  • 1 cup vegetable oil can swap for unsweetened applesauce for a lighter version
  • 1 cup buttermilk non-dairy milk mixed with vinegar works as a substitute
  • 2 large eggs consider using flax eggs for a vegan alternative
  • 2 tablespoons red food coloring explore natural dye alternatives like beet juice
  • 1 teaspoon vanilla extract opt for pure vanilla for best results
  • 1 teaspoon white vinegar can substitute with lemon juice
For the Cheesecake Layer
  • 16 ounces cream cheese low-fat cream cheese can be used for a lighter option
  • ½ cup granulated sugar you could use a sugar alternative if desired
  • 1 cup sour cream Greek yogurt serves as a healthier substitute
  • 2 large eggs flax eggs are a great vegan option here
For the Frosting
  • 8 ounces unsalted butter vegan butter can be used for a dairy-free option
  • 4 cups powdered sugar try using a sugar-free powdered alternative for a lower-sugar option
  • 1 teaspoon vanilla extract stick with pure vanilla for best taste

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Hand Mixer
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease the sides lightly.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix together the wet ingredients: sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined, and pour evenly into the prepared pans.
  5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool.
  6. Prepare the cheesecake layer by beating together cream cheese, sugar, sour cream, and eggs until smooth.
  7. Assemble by placing one cake layer in the pan, pouring the cheesecake mixture on top, and adding the second cake layer. Bake for an additional 45-50 minutes.
  8. Let the cheesecake cool in the pan for about 1 hour, then refrigerate for at least 4 hours.
  9. Beat together softened butter and cream cheese for the frosting, gradually adding powdered sugar and vanilla until fluffy.
  10. Frost the chilled cake with the cream cheese frosting and slice into portions to serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure eggs are at room temperature for better incorporation. Avoid overmixing the cheesecake mixture to prevent cracks.

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