This Layered Red Velvet Cheesecake with Mirror Glaze is not just delicious; it’s a stunning dessert that will wow your friends and family. The rich red velvet layers combined with creamy cheesecake and a shiny mirror glaze make it a beautiful centerpiece for any occasion. It’s perfect for birthdays, holidays, or just a special treat for yourself!

How to Make Layered Red Velvet Cheesecake with Mirror Glaze

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
1/2 cup vegetable oil
1 large egg, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup sour cream
1 tablespoon gelatin powder
1/4 cup cold water
1/2 cup water
1/2 cup sugar
1/2 cup sweetened condensed milk
8 oz white chocolate, chopped
Red gel food coloring
Whipped cream for decoration
Chocolate pieces or shards for decoration
Powdered sugar (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease and line the bottom of two 6-inch round cake pans.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, oil, egg, red food coloring, vanilla extract, and vinegar.
Gradually mix the dry ingredients into the wet ingredients until smooth.
Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
Preheat the oven to 325°F (163°C). Line the bottom of a 6-inch springform pan and wrap the outside with foil.
In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and sour cream.
Pour the cheesecake batter into the prepared pan. Place this pan inside a larger pan and fill it with hot water halfway up the sides (this is called a water bath).
Bake for 45-50 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. After that, refrigerate for at least 4 hours.
Once the red velvet cakes and cheesecake are fully cooled, place one red velvet layer on a serving plate.
Top with the cheesecake layer, then add the second red velvet layer on top.

How to Serve Layered Red Velvet Cheesecake with Mirror Glaze

Serve this gorgeous cheesecake chilled. You can dress it up with whipped cream, chocolate shards, or a sprinkle of powdered sugar for a special touch. It’s perfect for sharing with friends and family!

How to Store Layered Red Velvet Cheesecake with Mirror Glaze

Store any leftover cheesecake in the fridge. Cover it well with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.

Tips to Make Layered Red Velvet Cheesecake with Mirror Glaze

Make sure all your ingredients are at room temperature for the best mixing.
Don’t rush the cooling process; let the cakes and cheesecake cool completely for the best results.
Use a water bath for the cheesecake to ensure it cooks evenly and comes out creamy.

Variation

For a different twist, you can add crushed nuts or chocolate chips to the cheesecake layer. You could also use a flavored extract like almond or peppermint for a unique taste.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes! You can make it a day in advance and keep it in the fridge until you’re ready to serve.

Q: What if I don’t have buttermilk?
A: You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk. Let it sit for a few minutes before using.

Q: Can I freeze the cheesecake?
A: Yes, you can freeze it! Wrap it tightly in plastic wrap and then foil. Thaw in the fridge before enjoying.

Layered Red Velvet Cheesecake with Mirror Glaze

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Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk room temperature
1/2 cup vegetable oil
1 large egg room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
16 oz cream cheese softened
1/2 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/4 cup sour cream
1 tablespoon gelatin powder
1/4 cup cold water
1/2 cup water
1/2 cup sugar
1/2 cup sweetened condensed milk
8 oz white chocolate chopped
Red gel food coloring
Whipped cream for decoration
Chocolate pieces or shards for decoration
Powdered sugar optional

Instructions

Preheat your oven to 350°F (175°C). Grease and line the bottom of two 6-inch round cake pans.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, oil, egg, red food coloring, vanilla extract, and vinegar.
Gradually mix the dry ingredients into the wet ingredients until smooth.
Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
Preheat the oven to 325°F (163°C). Line the bottom of a 6-inch springform pan and wrap the outside with foil.
In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and sour cream.
Pour the cheesecake batter into the prepared pan. Place this pan inside a larger pan and fill it with hot water halfway up the sides (this is called a water bath).
Bake for 45-50 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. After that, refrigerate for at least 4 hours.
Once the red velvet cakes and cheesecake are fully cooled, place one red velvet layer on a serving plate.
Top with the cheesecake layer, then add the second red velvet layer on top.