Description
A showstopping dessert combining moist, cocoa-flecked red velvet cake with a silky, tangy cheesecake layer, baked in a heart shape for special occasions. Perfect for celebrations like Valentine’s Day, birthdays, or anniversaries.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 large egg, room temperature
- 1/2 cup buttermilk (or 1/2 cup milk + 1 tsp vinegar)
- 1 tsp distilled white vinegar
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred, or beet powder)
- 16 oz cream cheese, softened (full-fat)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped (optional, for garnish)
- Fresh berries (raspberries or strawberries, optional)
- Chocolate shavings or sprinkles (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease an 8-inch heart-shaped pan or line with parchment paper.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine oil, egg, buttermilk, vinegar, vanilla, and red food coloring.
- Pour wet ingredients into dry and mix gently until smooth and red. Do not overmix.
- Spread red velvet batter into prepared pan and smooth the top. Bake for 15 minutes until edges are set. Cool for 10 minutes.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat again. Mix in eggs, sour cream, and vanilla until silky.
- Pour cheesecake mixture over cooled red velvet base and spread evenly. Tap pan to release air bubbles.
- Bake for 40-45 minutes at 325°F, until edges are set and center jiggles slightly. Total baking time is about 55-60 minutes.
- Turn off oven, crack door, and let cheesecake cool in oven for 30 minutes. Transfer to wire rack and cool completely (about 1 hour). Chill in fridge for at least 3 hours or overnight.
- Decorate with whipped cream, berries, and chocolate shavings if desired. Slice with a hot knife for clean cuts.
Notes
Use room temperature cream cheese and eggs for a smooth cheesecake layer. Don’t overmix or overbake to avoid cracks. Cool slowly in the oven before chilling. For gluten-free or dairy-free, use appropriate substitutes. Decorate just before serving for best presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 340
- Sugar: 18
- Sodium: 320
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: red velvet cheesecake, heart-shaped dessert, special occasion cake, Valentine’s Day, birthday cake, anniversary dessert, easy cheesecake, festive baking