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Red Velvet Cheesecake Bars

Red Velvet Cheesecake Bars

These Red Velvet Cheesecake Bars offer a sophisticated fusion of cocoa-infused richness and tangy creaminess, delivering a dense, velvety texture with professional-grade results.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 20 minutes
Servings: 16 bars servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • Unsalted European-Style Butter
  • Granulated White Sugar
  • Dutch-Processed Cocoa Powder
  • High-Quality Red Food Gel
  • Distilled White Vinegar
  • Pure Vanilla Extract
  • Large Room-Temperature Eggs
  • All-Purpose Flour
  • Full-Fat Cream Cheese
  • Sour Cream

Method
 

  1. Preheat convection oven to 325°F (163°C) and line an 8x8 inch pan with parchment paper.
  2. In a large bowl, whisk together melted butter and granulated sugar. Incorporate cocoa powder, red food gel, vinegar, vanilla, and salt until glossy.
  3. Add eggs one at a time, whisking vigorously. Fold in the sifted flour until just combined.
  4. Reserve 1/4 cup of the red velvet batter. Pour remaining batter into the prepared pan and smooth out.
  5. In another bowl, beat cream cheese until smooth. Add sugar, egg, sour cream, and vanilla; mix on low speed.
  6. Spread the cheesecake mixture over the red velvet base. Drop dollops of reserved batter on top and swirl.
  7. Bake for 30 to 35 minutes. The edges should set, the center should jiggle slightly.
  8. Cool completely in the pan, then refrigerate for at least 3 hours before serving.

Notes

Ensure all dairy components are at room temperature (about 70°F). Avoid overmixing the flour to maintain texture. For clean cuts, use a hot knife.