Red Velvet Cheesecake with Toasted Walnuts 🎂
A luxurious dessert that combines the classic charm of red velvet cake with the creamy richness of cheesecake. The toasted walnut crunch adds an irresistible touch, making this cake the centerpiece of any celebration! Perfect for birthdays, holidays, or simply when you crave something decadent. ❤️✨
📋 Ingredients
🔹 Red Velvet Cake Layers:
- 125 g all-purpose flour 🌾
- 200 g granulated sugar 🍬
- 1 tsp baking soda 🥄
- 1 tsp cocoa powder 🍫
- 1/2 tsp salt 🧂
- 240 ml buttermilk 🥛
- 120 ml vegetable oil
- 2 large eggs 🥚
- 1 tsp vanilla extract 🍦
- 1 tsp white vinegar
- 1 tbsp red food coloring 🔴
🔹 Cheesecake Layer with Walnuts:
- 450 g cream cheese, softened 🧀
- 100 g granulated sugar 🍬
- 100 g brown sugar
- 2 large eggs 🥚
- 1 tsp vanilla extract 🍦
- 150 g toasted walnuts, chopped 🌰
- 120 g melted butter 🧈
🔹 Cream Cheese Frosting:
- 225 g cream cheese, softened 🧀
- 115 g unsalted butter, softened 🧈
- 500 g powdered sugar 🍬
- 2 tsp vanilla extract 🍦
🔹 Decoration:
- 75 g toasted walnuts, chopped 🌰
- Red velvet cake crumbs
👩🍳 Instructions
1️⃣ Red Velvet Cake Layers:
- Preheat the oven to 175°C (350°F). Grease and line two 9-inch cake pans.
- Combine the dry ingredients (flour, sugar, baking soda, cocoa powder, salt) in one bowl. Mix the wet ingredients (buttermilk, oil, eggs, vanilla, vinegar, and food coloring) in another. Gradually combine the wet and dry ingredients until smooth.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
2️⃣ Cheesecake Layer:
- Preheat the oven to 163°C (325°F). Grease and line a 9-inch pan.
- Beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, followed by vanilla, melted butter, and toasted walnuts.
- Pour the batter into the pan and bake for 30-35 minutes or until the center is set. Let cool completely, then refrigerate for at least 2 hours.
3️⃣ Cream Cheese Frosting:
- Beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, mixing until smooth and fluffy.
4️⃣ Assembling the Cake:
- Layer the red velvet cake and cheesecake alternately with a thin layer of frosting between each. Frost the entire cake with the remaining cream cheese frosting.
5️⃣ Decoration:
- Sprinkle the cake with toasted walnuts and red velvet cake crumbs for a polished look.
6️⃣ Chill and Serve:
- Refrigerate the assembled cake for 1 hour before slicing. Enjoy!
✨ Pro Tips for Perfect Red Velvet Cheesecake
- Prevent Cracking in the Cheesecake Layer: Avoid overmixing the batter and bake at a low temperature. Let the cheesecake cool gradually.
- Achieve Vibrant Red Cake: Use gel food coloring for a brighter hue without altering the batter’s consistency.
- Make Ahead: Prepare the cake layers and cheesecake the day before and assemble on the day of serving for best results.
❓ Frequently Asked Questions
1. Can I substitute buttermilk?
- Yes! Mix 240 ml of milk with 1 tbsp of vinegar or lemon juice and let it sit for 5 minutes.
2. Why did my cheesecake layer sink?
- This can happen if the cheesecake isn’t chilled thoroughly before assembly. Be sure to refrigerate it for at least 2 hours.
3. How do I prevent my cake layers from sticking?
- Grease and line your pans with parchment paper for easy removal.
4. Can I use pecans instead of walnuts?
- Absolutely! Pecans make an excellent substitute if you prefer their flavor.
🛠️ Common Mistakes and How to Fix Them
1. Frosting too runny:
- Use full-fat cream cheese and avoid overbeating, as it can make the frosting watery. Chill if necessary.
2. Uneven cake layers:
- Use a serrated knife to trim the tops of the cake layers for an even stack.
3. Dry red velvet cake:
- Measure ingredients carefully and avoid overbaking. Check with a toothpick for doneness.
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