Red Velvet Cheesecake
This stunning Red Velvet Cheesecake combines moist red velvet cake with a creamy cheesecake layer, topped with fluffy whipped cream. Perfect for special occasions and guaranteed to impress your guests.
Ingredients
- For the Red Velvet Layer:
- 1 box red velvet cake mix
- Eggs oil, and water (as per box instructions)
- 2 tablespoons butter for greasing pan
- 2 tablespoons all-purpose flour for dusting pan
- For the Cheesecake Layer:
- 16 ounces cream cheese softened to room temperature
- 1⅓ cups granulated sugar
- 4 large eggs room temperature preferred
- ⅔ cup sour cream full-fat recommended
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract pure extract works best
- ½ teaspoon salt
- For the Whipped Cream Topping:
- 2 cups heavy cream must be cold for whipping
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preparing Your Workspace:
- Preheat your oven to 350°F (175°C).
- Generously butter the bottom and sides of a 9-inch springform pan, then dust with flour and tap out any excess.
- Remove cream cheese and eggs from refrigerator to bring to room temperature.
- Making the Red Velvet Cake Layer:
- Prepare the red velvet cake batter according to box instructions until smooth and well combined.
- Pour the batter into the prepared springform pan and spread evenly with a spatula.
- Tap the pan gently on the counter to release air bubbles.
- Bake on the center rack for 30-32 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack. Let cool completely for about 30 minutes.
- Creating the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium-high speed until smooth and creamy.
- Gradually add granulated sugar and continue beating for 2-3 minutes until light and fluffy, scraping down the bowl sides occasionally.
- Add eggs one at a time, beating each egg until fully incorporated before adding the next.
- Add sour cream, flour, vanilla extract, and salt. Mix on low speed until just combined. Do not overmix.
- Pour the cheesecake mixture over the cooled red velvet cake layer and spread evenly to the edges.
- Tap the pan gently to remove any air bubbles.
- Baking the Combined Layers:
- Return the pan to the 350°F oven and bake for 60 minutes, until edges are set but the center still jiggles slightly (about a 2-inch diameter circle).
- Turn off the oven but leave the cheesecake inside with the door closed for 10 minutes.
- Crack the oven door open slightly and leave for another 10 minutes.
- Remove to a wire rack and let cool at room temperature for 30 minutes.
- Transfer the entire pan to the refrigerator and chill for at least 4 hours or overnight (overnight is preferred).
- Preparing the Whipped Cream Topping:
- Just before serving, add cold heavy cream to a medium mixing bowl.
- Add powdered sugar and vanilla extract.
- Beat on medium speed with an electric mixer, gradually increasing to high speed as cream thickens.
- Beat for 3-5 minutes until soft peaks form. Do not overbeat.
- Assembling and Serving:
- Remove chilled cheesecake from refrigerator and run a knife around the edge of the pan.
- Carefully remove the springform pan sides.
- Spread the whipped cream evenly over the top of the cheesecake using an offset spatula.
- For clean slices, dip a sharp knife in hot water, wipe dry, and cut in one smooth motion. Wipe knife clean between each cut.
Notes
Storage Instructions: Refrigerator: Cover with aluminum foil or plastic wrap (avoid pressing directly onto whipped cream). Store for up to 5 days.
Freezer: Freeze before adding whipped cream topping. Wrap tightly in aluminum foil and place in a freezer bag. Keeps for up to 3 months. Thaw in refrigerator for 24 hours before serving and add fresh whipped cream. Expert Tips: Room temperature cream cheese is crucial for a smooth, lump-free cheesecake. Leave out for at least 1 hour.
Avoid overmixing once eggs are added to prevent air bubbles that cause cracks.
The gradual cooling method prevents cracking in the cheesecake.
For cleanest cuts, use a hot, dry knife for each slice. Variations: Chocolate Ganache Topping: Replace whipped cream with ganache made from 1 cup heavy cream and 8 oz chopped chocolate.
Cream Cheese Frosting: Use traditional cream cheese frosting instead of whipped cream.
Mini Cheesecakes: Make individual servings in a muffin tin lined with cupcake papers. Bake for 20-25 minutes.
Claude can make mistakes. Please double-check responses. Sonnet 4.5
Freezer: Freeze before adding whipped cream topping. Wrap tightly in aluminum foil and place in a freezer bag. Keeps for up to 3 months. Thaw in refrigerator for 24 hours before serving and add fresh whipped cream. Expert Tips: Room temperature cream cheese is crucial for a smooth, lump-free cheesecake. Leave out for at least 1 hour.
Avoid overmixing once eggs are added to prevent air bubbles that cause cracks.
The gradual cooling method prevents cracking in the cheesecake.
For cleanest cuts, use a hot, dry knife for each slice. Variations: Chocolate Ganache Topping: Replace whipped cream with ganache made from 1 cup heavy cream and 8 oz chopped chocolate.
Cream Cheese Frosting: Use traditional cream cheese frosting instead of whipped cream.
Mini Cheesecakes: Make individual servings in a muffin tin lined with cupcake papers. Bake for 20-25 minutes.
Claude can make mistakes. Please double-check responses. Sonnet 4.5
