Red Velvet Brownie Cheesecake
Welcome to KimBakesMeHappy! Of course, no kitchen of an occasional baker is complete without a red velvet dessert. This recipe combines a rich red velvet brownie base topped with creamy cheesecake—an irresistible dessert that blends chocolatey indulgence with classic cheesecake. The signature red velvet adds that final visual touch, because the eyes deserve to be pleased too…
Ready to make this impressive looking but easy to make dessert? Let’s get started, happy baking!
Red Velvet Brownie Cheesecake
Course: Sweets, DessertServings
12
piecesPrep time
25
minutesCooking time
30
minutesTotal time
55
minutesIngredients
- Red velvet brownie layer
120 g unsalted butter
15 g cocoa powder
¼ teaspoon salt
175 g granulated sugar
2 eggs
1 tsp vanilla extract
½ tsp white wine vinegar
2 tsp red food coloring
90 g flour
- Cream cheese layer
225 g cream cheese (room temp.)
50 g granulated sugar
1 egg
½ tsp vanilla extract
Instructions
- Melt butter in a sauce pan. Transfer the butter into a heatproof bowl and let it cool down for at least 15 minutes.
- Preheat the oven to 180°C. In a large mixing bowl, whisk the butter, cocoa powder, and salt. Add the sugar and mix until combined. Add the eggs, vanilla extract, and vinegar and whisk until incorporated. Add the red food coloring and mix again.
- Sift the flour above the mixture and fold with a spatula until just combined. Set aside.
- In another bowl, beat the cream cheese and sugar with a mixer until smooth. Add the egg and vanilla extract and mix until incorporated.
- Pour two thirds of the red velvet mixture in a parchment lined 20-22 cm diameter cake tin, and smooth the top. Pour all of the cream cheese batter on top and smooth again. Then, spoon lumps of the remaining red velvet mixture on top and swirl in the rest of the batter.
- Bake for 25-30 minutes until the top forms a light crust, the cheesecake filling is set, and a toothpick inserted into the center comes out with a few moist crumbs. It’s better to bake it slightly less than to overbake it!
- Let the cheesecake cool down completely before cutting. Bon appétit!
Notes
- For the red velvet batter you can use gel or liquid food coloring, both work fine!
