Celebrate Love with Red Velvet Marble Cheesecake

Celebrate Love with Red Velvet Marble Cheesecake

As Valentine’s Day quickly approaches, we’ve been prepping in the kitchen to develop some exciting and delicious recipes using our baking mixes as a base. We knew it would be a fun holiday for us to showcase our delicious Red Velvet Cupcake & Cake Mix in a recipe that brought out the color and the flavor of the mix. After getting so much positive feedback on our Pumpkin Spice Cheesecake over Thanksgiving, we decided a Red Velvet Marble Cheesecake was the way to go for a show-stopping Valentine’s Day recipe. 

This recipe follows the same playbook as the Pumpkin Spice Cheesecake recipe – minimal ingredients, versatility, and speed. It requires just five ingredients outside of the Red Velvet Cupcake & Cake Mix and we provide baking instructions for four different shapes/sizes depending on what you have available.. Keep in mind that we recommend using a stand mixer with this recipe, as the cheesecake filling takes a bit of power to whip up.

With its striking red hues and creamy texture, this Red Velvet Marble Cheesecake is both a treat for the taste buds and a feast for the eyes; it is the perfect centerpiece for your Valentine’s Day celebration. Now that you have a bit of an idea of what this cheesecake entails, let’s get to business! 

Ingredients:

Cheesecake Crust:

  • 6 tbsp unsalted butter

Cheesecake Filling:

  • 2 pounds cream cheese 
  • ⅓ cup sour cream
  • 1 ½ cups sugar
  • 3 eggs

Instructions:

  1. Preheat the oven to 300°F.
  2. Prepare the cheesecake crust:
    • Scoop 1 ½ cups of the Red Velvet Cupcake & Cake Mix into a bowl and set aside.
    • Melt unsalted butter over low heat and add to the dry mix to combine. Press together with hands into a wet crumb. Set aside.
  3. Make cheesecake filling:
    • In a mixing bowl, paddle together cream cheese and sugar until soft and fluffy. Scrape the bowl well.
    • Add sour cream and mix to combine.
    • Incorporate eggs and mix until smooth.
    • Measure 1 cup of the cheesecake mix into a separate bowl.
    • Add 7 tablespoons of the Red Velvet Cupcake & Cake Mix and combine with 1 tsp water to thin out. Once mixed well, set aside.
  4. Assemble:
    • Choose desired mold (see options below).
    • Press the crumb mixture evenly into the bottom of the prepared pan.
    • Pour the regular cheesecake mix onto the crumb.
    • Spoon tablespoons of the red velvet cheesecake mix onto the top in different areas.
    • Use a toothpick or knife to create a swirling pattern with the red velvet mix and level it out by tapping on a hard surface.
    • Follow baking times according to the chosen mold.
    • Let it cool completely and refrigerate for at least 4 hours before serving. 

Mold Options and Baking Times:

  • 8-inch x 3-inch high cheesecake pan with removable bottom:
    • Spray generously with baking spray and put a circle of parchment paper on the bottom of the pan and one strip around the sides.
    • Bake for approximately 1 hour to 1 hour 15 minutes until the center barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving. Run a knife around the sides before unmolding.
  • 9 or 10-inch x 2-inch cake pan without removable bottom:
    • Spray generously with baking spray and put a circle of parchment paper on the bottom of the pan and one strip around the sides.
    • Bake for approximately 1 hour to 1 hour 15 minutes until the center barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving. Remove using parchment paper.
  • Standard cupcake tin*:
    • Spray generously with baking spray.
    • Cut a square of parchment paper 1 ½ times the size of the mold. Use a scissor to cut a slit halfway down the center.
    • Press parchment into mold.
    • Bake for roughly 15-20 minutes until the center just barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving.
  • Jumbo muffin/cake tin*:
    • Spray generously with baking spray.
    • Cut a square of parchment paper 1 ½ times the size of the mold. Use a scissor to cut a slit halfway down the center.
    • Press parchment into mold.
    • Bake for roughly 22-28 minutes until the center just barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving.

*If you use a silicone mold, let it cool completely and then put it in the freezer. Let it sit overnight and unmold while still frozen.

There’s something truly special about creating a homemade dessert for your loved ones on Valentine’s Day. So, as you gather around the table with your partner, friends, family, or peers, let this Red Velvet Marble Cheesecake be a symbol of your affection.

For those eager to recreate this culinary masterpiece, the Red Velvet Cupcake & Cake Mix can be purchased on our website or at a store near you.

Wishing you a very Happy Valentine’s Day filled with sweetness. And happy baking!

Back to King Street Blog