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Heavenly Red Velvet Cheesecake Delight

Heavenly Red Velvet Cheesecake Delight

Indulge in this Heavenly Red Velvet Cheesecake Delight—layers of red velvet cake, white chocolate cheesecake, and glossy fruit glaze.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Cake
  • 1.5 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 0.75 cup buttermilk
  • 1 large egg
  • 0.5 cup vegetable oil
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1-2 tbsp red food coloring (gel works best)
  • 1 tsp vanilla extract
For the White Chocolate Cheesecake Layer
  • 8 oz cream cheese, softened
  • 0.5 cup white chocolate, melted and cooled
  • 0.5 cup heavy cream, whipped to soft peaks
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
For the Red Fruit Glaze
  • 1.5 cups mixed red fruits (strawberries, raspberries, cherries)
  • 0.25 cup granulated sugar
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 tbsp lemon juice

Equipment

  • 8-inch springform pan
  • Mixing bowls (2 large, 1 medium)
  • Electric hand mixer or stand mixer
  • Whisk and spatula
  • Blender or food processor

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch round springform pan.
  1. In a big bowl, whisk together flour, cocoa, and baking soda.
  1. In another bowl, mix sugar, buttermilk, oil, egg, vinegar, vanilla, and red food coloring until smooth.
  1. Gently fold the wet mix into the dry ingredients. Pour into the pan and bake for 25–30 minutes or until a toothpick comes out clean. Let it cool completely in the pan.
  1. While the cake cools, soften your cream cheese until it’s smooth and lump-free.
  1. Stir in melted white chocolate and vanilla. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
  1. Gently fold the whipped cream into the cream cheese mix. Once the cake is cool, pour this layer over it and smooth with a spatula.
  1. Refrigerate for at least 4 hours (or overnight).
  1. For the glaze, blend red fruits with sugar and lemon juice until smooth, then strain if desired. Warm in a saucepan (don’t boil).
  1. Bloom the gelatin by sprinkling over cold water, let sit 2 minutes, then stir into the warm fruit mix until dissolved.
  1. Cool slightly, then gently pour over the chilled cheesecake. Return to the fridge for 1–2 hours to set.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 45mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Feel free to customize the glaze with different fruits or skip gelatin for a sauce-like topping. This dessert can be made a day ahead for better flavor melding. Garnish with fresh raspberries or edible gold flakes for an elegant touch. Store covered in the fridge for up to 4 days, and remember to keep it chilled before serving!
Tried this recipe?Let us know how it was!