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Red velvet cheesecake cake

A beautiful, delicious cake with all of your favorites baked into one. This is the perfect dessert to prepare in advance for that special occasion.
Prep Time2 hrs
Cook Time1 hr 20 mins
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Cakes, Cheesecake, Cookie, cookies, Cream cheese frosting, Red Velvet, Sweet treats
Servings: 12 portions
Author: NotSoSkinnyCook as adapted from Willowbirdbaking


  • Electrical Beater, Cake tins, Mixing bowls, Spatula, Wooden spoon


Red Velvet cake

  • 60 ml butter
  • 180 ml sugar
  • 1 large egg
  • 15 ml cocoa
  • 30 ml water
  • 1 large pinch of salt
  • 125 ml buttermilk
  • 310 ml flour
  • 2.5 ml baking soda
  • 2.5 ml white vinegar
  • 3-5 drops red food coloring

Chocolate cookie crust

  • 32 chocolate sandwich cookies like Oreos I used Oreos that I processed until very fine
  • 80 ml butter melted

Chocolate ganache layer

  • 185 ml fresh cream
  • 300 g dark chocolate chopped

Cheesecake layer

  • 3 tubs 230 g cream cheese
  • 250 ml sugar
  • tbsp flour
  • 10 ml vanilla extract
  • 1 large pinch of salt
  • 3 large eggs

Cream cheese frosting

  • 1 230g tub of full-fat cream cheese
  • 60 ml salted butter room temperature
  • 7.5 ml fresh cream
  • 5 ml vanilla extract
  • 1 large pinch of salt


Red velvet cake layer

  • Preheat the oven to 180 degrees C
  • Prepare a 23 cm round cake tin by spraying it with non-stick spray and lining it with baking paper.
  • Add the butter and sugar and cream until light and fluffy.
  • Add the egg and cream some more.
  • Add the water and vanilla to the cocoa and prepare a paste. Add the paste to the butter mixture and mix it in.
  • Sieve the flour and salt.
  • Add the sieved flour and the buttermilk alternately. Stir well but don't overmix
  • Mix the vinegar and soda in a separate cup and fold it into the mixture.
  • Pour the batter into the cake tin and bake for 20 min or until a skewer that is inserted comes out clean.
  • Cool the cake completely, remove from the tin. Cover the cake in plastic wrap and freeze until firm.

Cheesecake layer

  • Preheat the oven to 180 degrees C
  • Prepare a 23cm springform pan by spraying it with non-stick spray and lining it with baking paper.
  • Combine all the ingredients for the chocolate cookie crust and mix well in a medium bowl with a fork.
  • Cover the bottom of the tin with the cookie by pressing the cookie mixture firmly on.
  • Next: Prepare the chocolate ganache by gently heating the cream in the microwave and then adding the chocolate pieces and stirring it well until all the chocolate has melted. Smear a layer of about one cup of ganache over the chocolate cookie base. Place the tin into the fridge to rest. Set the rest of the ganache aside and store it at room temperature to assemble the cake later.
  • Add the cream cheese and sugar to a large mixing bowl and, with the whisk attachment of your electric beater cream the cream cheese and sugar on medium speed.
  • Sieve the flour and the salt and add into the cream cheese mixture. Beat until just combined.
  • Add the eggs one at a time and scrape down the bowl in between.
  • Pour the cheesecake filling over the cool ganache.
  • Bake in the center of the oven for about one hour until the sides have set and the center is still slightly wobbly. Switch off the oven and let it cool down completely in the oven.
    When the cake has cooled down it will sink in.

Cream cheese frosting:

  • Beat the cream cheese and butter together at medium speed until smooth.
  • Add the rest of the ingredients and mix on medium speed.
  • If your frosting seems too runny add some icing sugar. If it is too thick add some milk.

Assemble and frost the cake:

  • Remove the cheesecake from the tin by gently sliding a knife around the inside rim of the pan. slowly loosen the springform device and place your cake on a cake plate.
    It is a good idea to trim the edges of your cheesecake's top with a long bread knife to make it level.
  • Mix the ganache well. If it seems too thick add a bit of cream. Smear the ganache on the cheesecake's top.
  • Remove the red velvet cake from the fridge and the plastic layer. Place the cake neatly on the cheesecake and trim of edges that are sticking over on the sides.
  • You are now ready to frost the cake with the cream cheese frosting.
    Apply the frosting with a spatula and scrape the edges with a bench scraper.
  • Decorate your cake with fresh rose petals, if you like.