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Red velvet cheesecake squares

Red velvet cheesecake bars

Brighten up your holiday table with this lovely dessert. I recommend baking it a day ahead. Keep in the fridge in a tightly covered container (chilling firms it up and makes cutting easier, and the bars come out cleaner and neater) then cut into rectangles or squares just before serving.
Course Dessert, Snack
Cuisine American
Keyword Dessert bar
Prep Time 20 minutes
Cook Time 30 minutes
Chilling 8 hours
Total Time 8 hours 50 minutes
Servings 36 dessert bars

Ingredients

Red velvet batter

  • 1 cup butter softened to room temperature
  • 2 cups vanilla sugar or use plain sugar plus ¼ teaspoon of good quality vanila extract
  • ½ cup cocoa powder
  • ⅛ teaspoon salt
  • 2 tablespoons red food color
  • 2 teaspoons white vinegar
  • 4 medium eggs
  • 1 ½ cups all-purpose flour

Cheesecake batter

  • 500 grams cream cheese softened to room temperature
  • ½ cup sugar
  • 2 medium eggs

Instructions

  • Preheat the oven to 350F.
  • Line the bottom and sides of two 11 x 7 inch baking pans with non-stick baking paper.

Make the red velvet layer

  • Beat the butter and sugar until light colored and smooth.
  • Mix in the cocoa powder, salt, red food color and vinegar.
  • Add the eggs, one at a time, mixing after each addition.
  • Add the flour in three or four batches, mixing after each addition.
  • Take a cup of the batter and set aside.
  • Divide the remaining batter into two equal portions.
  • Spread one portion on each of the two prepared pans.

Make the cheesecake layer

  • Beat the cream cheese, sugar and eggs until smooth.
  • Divide the mixture into two portions.
  • Pour one portion into each pan over the red velvet layer.
    Red velvet brownie batter topped with cheesecake batter

Create the swirls

  • Drop the reserved red velvet mixture on top of the cheesecake in both pans.
    Swirling red velvet cheesecake squares
  • Dip a skewer or a thin blunt knife into the batter then drag from top to bottom, and then sideways, until the dollops of red velvet are embedded into the cheesecake batter.
    Unbaked red velvet cheesecake squares
  • Bake at 350F for 30 minutes.

Cool and cut

  • Take the trays out of the oven and place on racks. Leave to cool completely.
  • Slide each uncut red velvet / cheesecake combo (do not peel off the paper) into a container, cover tightly and chill for several hours or overnight.
  • Cut each slab into 18 squares.
    Red velvet cheesecake squares