Red Velvet Cheesecake Swirl (Print)
Moist red velvet layers marbled with creamy cheesecake swirls, creating a stunning dessert perfect for any celebration.
# What You Need:
→ Red Velvet Cake
01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - 1 tbsp unsweetened cocoa powder
06 - ½ tsp salt
07 - 1 cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 tsp vanilla extract
11 - 1 tsp white vinegar
12 - 2 tbsp red food coloring
→ Cheesecake Swirl
13 - 8 oz cream cheese, softened
14 - ⅓ cup granulated sugar
15 - 1 large egg
16 - 1 tsp vanilla extract
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt.
03 - In another bowl, combine buttermilk, oil, eggs, vanilla, vinegar, and red food coloring. Mix well.
04 - Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix.
05 - Pour the red velvet batter into the prepared pan, spreading evenly with a spatula.
06 - In a medium bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy and well-blended.
07 - Dollop spoonfuls of the cheesecake mixture over the red velvet batter. Use a knife or skewer to gently swirl the cheesecake into the batter for a marbled effect.
08 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. A little cheesecake on the toothpick is acceptable.
09 - Cool completely in the pan on a wire rack before slicing and serving.
# Expert Tips:
01 -
- The tangy cream cheese cuts through the sweet velvet in the most perfect way
- It looks like you spent hours on presentation when the swirl technique takes literally two minutes
02 -
- The cream cheese must be truly soft or you will end up with tiny lumps in your swirls that never disappear
- Over mixing the red velvet batter turns it tough and gives you weird brownish red spots instead of that gorgeous crimson
03 -
- Run your knife under hot water and wipe dry between each cut for the cleanest slices
- Use gel food coloring instead of liquid for that deep red without adding extra liquid to your batter