, , , , , , ,



Just. Three. More. Days. Y’all.

And THIS is what I have been waiting for. It’s time to unveil the most decadent, the most enticing, tempting, heavenly and simply divine dessert in existence. I present for your approval…

…insert the “2001” song here…

…Red Velvet Cheesecake with Angel Food Crust.


I originally made this as a Christmas dessert, but what could possibly tell your Valentine how much they are adored more than this cake???

Bake this. Enjoy this. Love or hate me later 😉


Red Velvet Cheesecake with Angel Food Crust


  • 1 Angel Food Cake, split into 3 layers
  • 5 blocks cream cheese
  • 5 eggs, + 2 yolks
  • 1 1/2 cups sugar
  • 3 tbsp. Ghiradelli dark Chocolate cocoa powder
  • 1 tbsp. good Vanilla
  • 1 tbsp. Bourbon or whiskey
  • 1/2 cup Ricotta cheese, homemade or store bought (recipe here)
  • 1 bottle red food coloring



Grease 9″ springform pan well. Place a single layer of Angel Food cake int he bottom of the springform, cutting pieces to fit and cover the entire bottom of pan. Set aside.

In a stand mixer add cream cheese, and sugar and mix well. Add eggs one at a time. Add vanilla, bourbon and Ricotta. Finally, add the cocoa powder and mix on medium speed until all ingredients are incorporated.

Pour batter into springform over the Angel Food cake. Bake at 500 for 12 minutes, then reduce oven temperature to 200 degrees. Bake an additional hour. Remove from oven (center will still be a bit jiggly) and allow to cool on a rack for an hour, then refrigerate overnight. Serve plain or with your favorite buttercream or chocolate buttercream frosting.

*Tips for cheesecake: Although I do not bake this cake in a water bath, I place a pan of water in the oven with the cheesecake to help prevent cracking.

The best way I have found to cut cheesecake is with dental floss or fishing line.

The basket weave frosting pattern I used above is demonstrated here:


Life is too short to eat ugly food y’all!