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Nutty Velvet Cheesecake

Nutty Velvet Cheesecake: The Ultimate Decadent Delight

Indulge in the rich layers of Nutty Velvet Cheesecake, a decadent dessert combining red velvet cake and creamy cheesecake topped with toasted nuts. Perfect for celebrations or weekend treats.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Servings: 8 people
Calories: 420kcal
Cost: $15

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Cake pans
  • Parchment paper
  • Refrigerator space for chilling

Ingredients

  • 125 g flour
  • 200 g granulated sugar
  • 1 teaspoon sodium bicarbonate
  • 1 teaspoon cocoa powder
  • ½ teaspoon salt
  • 240 ml milk serum
  • 120 ml vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red dye
  • 450 g cream cheese
  • 100 g granulated sugar
  • 100 g brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 150 g chopped nuts, toasted
  • 120 g melted butter
  • 225 g cream cheese
  • 115 g unsalted butter
  • 500 g powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  • In another bowl, combine the milk serum, vegetable oil, eggs, vanilla extract, vinegar, and red dye.
  • Gently fold the wet ingredients into the dry ingredients until smooth.
  • Pour the batter into a lined cake pan and bake for 25-30 minutes.
  • Let the layers cool completely before assembling.
  • While the cake cools, whip up the cheesecake layer by beating cream cheese, granulated sugar, and brown sugar until fluffy and light.
  • Add eggs one at a time, blending well after each addition.
  • Stir in the vanilla extract and melted butter.
  • Fold in the toasted nuts and spread the mixture evenly over the cooled red velvet layer.
  • Chill the cheesecake in the fridge for at least 4 hours or overnight.
  • Prepare the cream cheese glaze by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
  • Drizzle the glaze over the chilled cheesecake.
  • Sprinkle with toasted nuts and optional velvet red pastel mumbas.

Notes

If you want to make substitutions, try using beetroot powder for a natural color, or Greek yogurt instead of milk serum for added tanginess. For storage, cover tightly with plastic wrap or place in an airtight container. It'll last for up to 5 days in the refrigerator. If freezing, wrap slices in plastic wrap and place them in a freezer-safe bag. They can be thawed overnight in the fridge before serving. Enjoy the cheesecake cold for the best texture!

Nutrition

Calories: 420kcal | Carbohydrates: 45g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 260mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Calcium: 80mg | Iron: 1mg
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