A Naked Red Velvet Cheesecake is a beautiful and indulgent dessert with a stunning red velvet flavor and creamy cheesecake layers, all without the heavy frosting. This “naked” style lets the layers speak for themselves, making it both elegant and delicious. Here’s how you can make it:
Naked Red Velvet Cheesecake
Ingredients:
For the Red Velvet Cake Layer:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 ½ cups buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1 cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
For the Whipped Cream (Optional):
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Fresh berries (like raspberries or strawberries)
- Shaved chocolate or chocolate curls
Instructions:
1. Prepare the Red Velvet Cake Layer:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth and well incorporated.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
2. Prepare the Cheesecake Layer:
- In a large bowl, beat the cream cheese and sour cream until smooth and creamy. This will take about 2-3 minutes with a hand mixer or stand mixer.
- Add the powdered sugar and vanilla extract and beat until smooth.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. Set aside.
3. Assemble the Naked Red Velvet Cheesecake:
- Once the cakes have cooled completely, place one red velvet cake layer on a serving plate or cake stand.
- Spread a generous layer of the cheesecake mixture over the top of the cake.
- Place the second red velvet cake layer on top of the cheesecake layer.
- Spread the remaining cheesecake mixture evenly over the top of the second cake layer, allowing some of the cake to peek through the edges for the “naked” effect.
- Optionally, pipe a bit of whipped cream around the edges for added decoration, or leave it off for a more minimalist look.
4. Garnish and Serve:
- Garnish the cheesecake with fresh berries, shaved chocolate, or chocolate curls for an extra touch of elegance.
- Let the cheesecake chill in the fridge for at least 3-4 hours or overnight to set before slicing.
5. Serve and Enjoy:
- Slice the Naked Red Velvet Cheesecake and enjoy the decadent layers of red velvet cake and creamy cheesecake in each bite!
This Naked Red Velvet Cheesecake is a perfect showstopper dessert for any occasion. The rich, tangy cheesecake balances beautifully with the moist, tender red velvet cake for an indulgent treat everyone will love! 🍰❤️
