Delicious Heart-Shaped Red Velvet Cheesecake

If you ask me, red velvet and cheesecake are a match made in heaven.

This heart-shaped dessert combines two classic favorites into one show-stopping treat that’s perfect for special occasions. The rich red velvet base pairs wonderfully with the smooth, creamy cheesecake layer on top.

I’ve added a simple cream cheese frosting and some white chocolate shavings for decoration. The contrast between the deep red cake and white topping makes it look like something from a fancy bakery.

It’s a dessert that always brings smiles to the table, especially when served during Valentine’s Day or anniversary celebrations.

What Kind of Cream Cheese Should I Use?

Full-fat block cream cheese is the way to go for cheesecakes – skip the spreadable kinds that come in tubs, as they can affect the texture of your final dessert. The most important thing is to make sure your cream cheese is properly softened to room temperature, which usually takes about an hour on the counter. While generic brands can work fine, Philadelphia cream cheese is often considered the gold standard for cheesecakes because it has a consistent texture and the right fat content. Just remember to unwrap and soften your cream cheese before mixing to avoid any lumps in your batter.

Options for Substitutions

Let’s talk about some handy swaps you can make in this recipe if needed:

• Red food coloring: If you prefer natural alternatives, try 2 tablespoons of beetroot powder or puree. Keep in mind this will give a more muted red color, but it’s a great natural option. You could also use natural red food coloring made from vegetables.
• Greek yogurt: You can swap this with sour cream in equal amounts, or use regular plain yogurt that’s been strained through a coffee filter for 30 minutes to remove excess liquid.
• Cream cheese: This is a key ingredient that shouldn’t be substituted for the cheesecake layer to work properly. Make sure it’s at room temperature for the best results.
• Semi-sweet chocolate: Feel free to use dark chocolate (up to 70% cocoa) instead. If using milk chocolate, reduce the sugar by 2 tablespoons to balance the sweetness.
• Red sugar crystals: These are just for decoration – you can skip them or use any other sprinkles, crushed freeze-dried strawberries, or even a chocolate drizzle instead.
• Dark brown sugar: Light brown sugar works just fine here, or use regular sugar plus 1 teaspoon of molasses for a similar effect.

Watch Out for These Mistakes While Baking

The biggest challenge when making red velvet cheesecake is preventing cracks on the surface – this often happens when the cheesecake is baked at too high a temperature or cooled too quickly. To avoid this, always bake your cheesecake in a water bath (place the springform pan in a larger pan filled with hot water) and let it cool gradually in the oven with the door cracked open. Another common mistake is not having your ingredients at room temperature – cold cream cheese and eggs can lead to a lumpy batter, so take them out of the fridge at least 2 hours before starting. When mixing the batter, avoid overbeating after adding the eggs as this incorporates too much air and can cause the cheesecake to rise too much and then collapse. For the perfect heart shape, line your pan with parchment paper and make sure to tap the pan gently on the counter several times before baking to remove any air bubbles that could distort the shape.

What to Serve With Red Velvet Cheesecake?

This rich red velvet cheesecake is perfect with a hot cup of coffee or tea to balance out its sweetness. If you want to dress it up a bit, add a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side – both work really well with the chocolate and cream cheese flavors. For a nice finishing touch, serve each slice with some fresh berries like strawberries or raspberries, which not only look pretty but also add a fresh, tart contrast to the creamy dessert. A drizzle of chocolate sauce on the plate makes for a simple but nice presentation too!

Storage Instructions

Keep Fresh: This red velvet cheesecake needs to stay cool! Pop it in the fridge in an airtight container or covered with plastic wrap, and it’ll stay good for up to 5 days. The flavors actually get even better after a day or two as they meld together.

Freeze: Want to save some for later? Cut the cheesecake into slices, place them on a baking sheet until frozen solid (about 2 hours), then wrap each piece individually in plastic wrap and aluminum foil. They’ll keep in the freezer for up to 3 months. Perfect for when those cheesecake cravings hit!

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge and let it thaw overnight. For the best texture and flavor, let it sit at room temperature for about 30 minutes before serving. The red sugar crystals might lose some sparkle after freezing, so you might want to add a fresh sprinkle before serving.

Preparation Time	30-45 minutes
Cooking Time	30 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 300-350 g

Ingredients

• 1/2 cup plain flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons butter (divided into 5 pieces)
• 4 ounces semi-sweet chocolate (chopped)
• 1/2 cup packed dark brown sugar
• 2 whole eggs
• 1 fluid ounce red food coloring (typically one small bottle)
• 8 ounces softened cream cheese
• 1/4 cup plain greek yogurt
• 2/3 cup white sugar
• 1 tablespoon vanilla essence
• 2 whole eggs
• 1 tablespoon plain flour
• Red sugar crystals (for topping)

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C).

Generously grease a 9-inch round springform pan with butter or shortening to ensure the brownies release easily later.

Step 2: Prepare the Red Velvet Brownie Batter

Fill a small pot halfway with water and bring it to a gentle boil on the stove.

In a separate bowl, combine the flour, baking powder, and salt, then whisk together and set aside.

In a heatproof bowl, melt the butter and chocolate together over the simmering water, stirring occasionally with a heatproof rubber spatula until smooth and shiny.

Remove the bowl from the heat and let it cool slightly.

Whisk in the sugar, followed by the eggs and red food coloring.

Finally, add in the dry ingredients, mixing just until the batter is smooth.

Set the batter aside for later use.

Step 3: Prepare the Cheesecake Batter

Set up a stand mixer with the paddle attachment and combine the cream cheese and yogurt in the mixing bowl.

Beat them together until smooth and fluffy.

Add in the sugar and vanilla extract, mixing well.

Then, add each egg one at a time, allowing each to fully incorporate.

Finally, add the flour, mixing until everything is well combined and smooth.

Set this batter aside.

Step 4: Assemble the Cheesecake Brownies

Reserve 1/4 cup of the brownie batter.

Pour the remaining batter into the greased springform pan, smoothing it into an even layer.

Gently pour the cheesecake batter over the brownie layer to form another layer.

Take the reserved 1/4 cup of brownie batter and drizzle it over the cheesecake layer.

Use a butter knife to create swirls in the brownie batter, blending it slightly into the cheesecake batter for a marbled effect.

Step 5: Bake and Cool the Cheesecake Brownies

Bake the layered dessert in the preheated oven for about 30 minutes, until the cheesecake is set and just starting to turn golden around the edges.

Remove from the oven and let it cool for 30 minutes before releasing from the springform pan.

Sprinkle the top generously with crystallized red sugar for added sparkle.

Transfer to a plate with a dome cover and refrigerate for at least 3 hours, or overnight, to set completely.

Step 6: Cut and Serve the Heart-Shaped Brownies

Once chilled, it’s time to cut the heart-shaped brownies.

Use a 2-3 inch wide heart-shaped cookie cutter.

Run the cutter under hot water and dry with a paper towel to aid in clean cuts.

Cut out heart shapes as closely as possible to maximize the number of brownies, aiming for around 20 pieces.

Enjoy the scraps as a treat while you work!

Serve the cut brownies immediately for a sweet, romantic dessert.

They can be preserved for a couple of days in a single layer in the refrigerator to keep the swirls intact.