Copycat Starbucks Red Velvet Cheesecake: Make it Yourself with Homemade Cream Cheese!
2 hours 40 minutes
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About Copycat Starbucks Red Velvet Cheesecake: Make it Yourself with Homemade Cream Cheese!
Craving a luxurious dessert? This Starbucks-inspired Red Velvet Cheesecake recipe delivers an irresistible combination of rich, tangy cheesecake and moist, vibrant red velvet cake—all made even more decadent with homemade cream cheese.Discover the secrets to creating a perfectly smooth and creamy cheesecake filling from scratch, paired with a velvety soft cake layer. This guide provides all the steps to baking a showstopping dessert.Elevate your dessert game and impress your guests with a slice of heaven that rivals your favorite coffee shop treat. Get ready for an unforgettable flavor experience!
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Recipe Time & More
Prep1 hour
Cook1 hour 40 minutes
Total2 hours 40 minutes
Ingredients
Homemade Cream Cheese
- 225 gm Cottage Cheese indian cottage cheese
- 2 Tbsp Hung Yogurt greek yogurt
- 100 gm Sugar powdered
- 20 gm Heavy Cream
- 2 Tbsp Sweetened Milk condensed
- 1 Tbsp All-Purpose Flour
- 2 Tbsp Cream sour
- 2 Tbsp Cream whipped
- 1 Tbsp Vanilla Extract
Red Velvet Cake
- 125 gm All-Purpose Flour
- 150 gm Sugar granulated
- 65 gm Butter softened, unsalted
- 120 ml Buttermilk
- 1 Tbsp Cocoa Powder unsweetened
- 1 tsp Food Coloring (gel or liquid), red
- 50 gm Yogurt
- 1 tsp Vinegar white
- ½ tsp Baking Soda
- 1 tsp Vanilla Extract
Cream Cheese Frosting
- 225 gm Cream Cheese softened
- 115 gm Sugar powdered
- ½ tsp Vanilla Extract
- 180 ml Heavy Cream
Instructions
- In a blender, combine the paneer, hung curd, powdered sugar, heavy cream, condensed milk, flour, sour cream, whipped cream, and vanilla extract. Blend until completely smooth and creamy.
- Gently fold in the whipped cream. This creates a light and airy texture. Refrigerate the cream cheese mixture while you prepare the cake.
- Preheat oven to 175°C (350°F). Grease and line a 7-inch springform pan with parchment paper. This prevents the cake from sticking and ensures clean removal.
- In a medium bowl, whisk together the all-purpose flour and cocoa powder. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the yogurt and vanilla extract.
- In a small bowl, whisk together the buttermilk and red food coloring.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- In a small cup, combine the vinegar and baking soda. It will fizz. This reaction creates air bubbles that make the cake tender.
- Quickly add the vinegar mixture to the cake batter and whisk until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Beat in the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Once the cake is completely cool, use a serrated knife to slice it horizontally into two or three layers.
- Place one cake layer on a serving plate. Spread a layer of the cream cheese frosting over it.
- Carefully remove the chilled homemade cream cheese from the springform pan and place it on top of the frosted cake layer. If the cheesecake is larger than the cake layers, trim it to fit.
- Top with another cake layer and frost the entire cake with the remaining cream cheese frosting. You can do a crumb coat first to seal in any crumbs, then chill for 30 minutes before applying the final layer of frosting.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
Recipe Notes
Good To Know
- Go easy on the food coloring.
- The cake should be a deep burgundy color, not bright red.
- For a natural red hue, blend roasted or boiled beetroot into a smooth puree and fold it into the batter—about 2 tablespoons per batch will yield a vibrant color without altering the flavor.
- To create distinct layers, chill the red velvet cake base in the fridge before pouring the cheesecake batter on top; this helps maintain clean lines and prevents the batters from swirling together.
- Homemade cream cheese can sometimes be grainier than store-bought—blend it thoroughly with hung curd and a splash of cream for an ultra-smooth, creamy texture in your cheesecake layer.
- For an extra tangy profile reminiscent of classic New York-style cheesecake, add a tablespoon of lemon juice or a pinch of citric acid to your cream cheese mixture before baking.
Expert Tips
- Use room temperature ingredients for a smooth batter and even baking.
- Don't overmix the batter, as this can lead to a tough cake.
- A toothpick inserted into the center of the cake should come out clean when it's done.
Storage Instructions
- Store leftover red velvet cheesecake in an airtight container in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 438kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gCholesterol: 1mgSugar: 47g
Anju Bhagnari
Articles: 140
8 Comments
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This looks so good! Appreciate the share.
What a delicious idea! Thanks for sharing.
Wow, this looks fantastic!
Yummylicious cake @ Anju 🙂
Wow awesome..
That looks soooo amazing
Such a delicious dish! Thank you.
I’m loving this recipe already!