Single-Pan Red Velvet Cheesecake with Cream Cheese Frosting

By Sprig Originals ✓ · cooked up in Sprig

The steakhouse-dessert-cart showstopper, rebuilt for one springform pan and one afternoon. A thin, tender red velvet cake bakes first and becomes the base; a tangy vanilla cheesecake bakes right on top of it, so you get a clean red-and-white cross-section without stacking, torting or crumb-coating anything. A swirl of real cream cheese frosting and a scatter of red velvet crumbs finish it like the $38 restaurant slice it's modeled on.

Ingredients

• 3/4 cup all-purpose flour (95 g)
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1/2 cup granulated sugar
• 1/3 cup neutral oil
• 1 large egg, room temperature
• 1/4 cup buttermilk, room temperature
• 1 1/2 tsp red gel food coloring
• 1 tsp vanilla extract
• 1/2 tsp white vinegar

• 24 oz full-fat block cream cheese (3 packages), fully softened
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 tsp fine salt
• 1/3 cup sour cream, room temperature
• 2 tsp vanilla extract
• 3 large eggs, room temperature

• 6 oz block cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 1/4 cups powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1 pinch fine salt
• 2 tsp heavy cream, if needed

Instructions

1. Heat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with a parchment round, and grease the parchment. Wrap the outside bottom and sides with one sheet of heavy-duty foil to catch any leaks. Set the pan on a rimmed baking sheet.
2. Make the red velvet batter: whisk the flour, cocoa, baking soda and 1/4 tsp salt in a small bowl. In a medium bowl, whisk the 1/2 cup sugar, oil, egg, buttermilk, food coloring, 1 tsp vanilla and vinegar until smooth and evenly red. Add the dry ingredients and whisk just until no streaks of flour remain — do not overmix.
3. Scrape 2 tablespoons of batter onto a small parchment-lined plate or corner of the baking sheet in a thin smear (this becomes your garnish crumbs). Pour the rest into the springform and spread level with an offset spatula; it will be a thin 1/2-inch layer.
4. Bake the base 14 to 16 minutes, until the center springs back when pressed lightly. The garnish smear will bake in about 8 to 10 minutes — pull it early and let it dry and crisp. Cool the cake layer in the pan on a rack for at least 30 minutes. Reduce the oven to 300°F.
5. Make the cheesecake batter: beat the 24 oz cream cheese with a paddle or hand mixer on medium-low for 2 minutes, scraping the bowl twice, until completely smooth with no lumps. Add the 1 cup sugar, cornstarch and 1/4 tsp salt and beat 1 minute more on low. Beat in the sour cream and 2 tsp vanilla.
6. Add the eggs one at a time on the lowest speed, mixing only until each disappears — about 15 seconds each. Stop as soon as the last egg is incorporated; whipped-in air is what cracks cheesecakes. Tap the bowl on the counter a few times to release bubbles.
7. Pour the batter over the cooled red velvet layer and smooth the top. Set the foil-wrapped pan on the baking sheet, place a shallow metal pan of boiling water on the oven's lower rack for humidity, and bake at 300°F for 70 to 85 minutes.
8. The cheesecake is done when the outer 2 inches are set and puffed, the center 3 inches still wobble as a single mass when nudged, and an instant-read thermometer inserted 1 inch from the center reads 150°F. Turn the oven off, crack the door open, and leave the cake inside for 1 hour.
9. Move the pan to a rack and cool to room temperature, about 2 hours. Cover loosely and refrigerate at least 6 hours or overnight — this set is what gives you clean slices.
10. Make the frosting: beat the 6 oz cream cheese and butter until smooth, add the powdered sugar, 1/2 tsp vanilla and pinch of salt, and beat on medium 2 minutes until fluffy. Loosen with heavy cream a teaspoon at a time only if it's too stiff to spread.
11. Run a thin knife around the inside of the pan, release the ring, and transfer the cheesecake to a plate. Spread or pipe the frosting over the top, leaving the red edge exposed. Crumble the reserved baked red velvet scrap between your fingers and scatter the crumbs over the frosting.
12. Slice with a long thin knife dipped in hot water and wiped clean between every cut. Serve cold, straight from the fridge.

Chef's tips

Nutrition (per serving, estimated)

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