Red Velvet Cheesecake Bars are the perfect combination of fluffy cake and creamy cheesecake and are delicious treats for Valentine’s day.
Red velvet must be the most preferred cake for Valentine’s. I love to make various red velvet treats. You can find frosted red velvet cake, red velvet cupcakes, red velvet waffles, Crinkle cookies, Whoopie Pies in my blog. I will add all the links at the bottom of the post for you. If interested, please check them out.
Red velvet and cream cheese goes very well together. Red velvet cakes with cream cheese frosting are the perfect match made in heaven. The texture of red velvet is slightly different from regular cakes and the vinegar added in the batter also add a bit of tangy taste to the cake.
If you check my blog, you might see that I love cheesecakes. Baked cheesecakes are my favourite. I have tried lots and lots of flavours in it. So it is no surprise that I made this cheesecake bar. I also received lots of recipe requests for these bars. So I have been contemplating with the idea for a long time now.
Red Velvet Cheesecake Bars – Colour Selection
I usually use liquid food colour for my red velvet recipes. For a change, I used the powder and it came out really gorgeous. Click on the image to find the product from Amazon. This colour should not be directly added in the batter. It won’t dissipate properly. Mix it well in the warm milk and then add to the dry ingredients.
The colour of the bars before baking was so vibrant and I was worried that it might become too dark while baking. But no, it didn’t. I think the powder colour would be perfect for all red velvet recipes if you want them to stay vibrant even after baking.
Once the cheesecake is baked, you need to set it in fridge for minimum eight hours before slicing. Do not rush the process. The cheesecake filling will be too soft and it won’t hold it’s shape. It is also very important to bring it back to room temperature before serving. Chilled cheesecake is usually firmer when compared to its room temperature counterpart.
This is gorgeous, right? Don’t forget to check out the short video on how to make these bars. I have posted it in my Instagram feed. If you haven’t yet followed me in Instagram, do follow. I will be sharing lots of recipes as well as my baking .
Here are some of my Red velvet recipes you can check in my blog. Click on each image for the recipe.
Red Velvet Cheesecake Bar
For the Cake Layer
- 150 g Maida
- ¼ tsp Cocoa Powder
- 150 g Sugar powdered
- 1 tsp Baking Powder
- 65 g Butter melted
- 125 ml Milk
- ¾ tsp Red Powder colour
- 1 tbs Vinegar
For the Cheesecake Layer
- 200 g Cream Cheese
- 75 g Sugar powdered
- ½ tsp Vanilla Essence
- 75 ml Milk
- 2 tbs Maida
- Preheat oven to 175C.
- Grease and line a 7” square tin
- In a bowl, combine maida, powdered sugar and baking powder.
- Add the powdered colour to warm milk and mix well until it dissolves.
- Add this to the dry ingredients along with melted butter and vinegar.
- Mix to form smooth batter.
- Pour the batter in the prepared cake tin, retaining a little bit if the batter.
- Add a tsp of milk and dilute the batter and set aside.
- Mix together, cream cheese, powdered sugar, maida, vanilla and milk to form smooth batter.
- Pour this on top of the red velvet brownie batter.
- Now add the thinned down red velvet batter on top of the cheesecake mix and using a knife or spatula swirl the batters together to make interesting spirals on top.
- Cover with aluminium foil and bake in preheated oven for 40 minutes.
- Switch off oven, open the oven door partially and let the brownie cool in the oven.
- Once it is at room temperature, place it in fridge for 3-4 hours.
- I prefer leaving it overnight to set.
- Next day, remove the brownie cheesecake from the tin, place on a cutting board and slice into squares.
- Allow them to come to room temperature before serving.
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