Description
A masterful combination of rich cocoa cake and silky baked custard, this Red Velvet Cheesecake is engineered for perfect structural integrity. This professional-grade recipe ensures a clean separation of layers and a melt-in-your-mouth texture that is visually stunning.
Ingredients
- 1 box Red Velvet cake mix (plus eggs, oil, and water as required by package)
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract, divided
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Prepare the red velvet cake mix according to the package instructions and pour into a greased 9-inch springform pan.
- Bake at 350°F (175°C) for 30–32 minutes or until a probe comes out clean, then allow the base to cool to room temperature and chill in the refrigerator.
- Lower the oven temperature to 325°F (163°C) and cream together the room-temperature cream cheese and sugar in a clean bowl at medium speed until smooth.
- Add the eggs one at a time, verifying each is fully integrated before adding the next, then stir in the sour cream, flour, 1 teaspoon vanilla, and salt.
- Line the sides of the springform pan with a parchment paper collar and pour the glossy batter over the chilled red velvet cake base.
- Bake for 55 to 60 minutes until the edges are firm and the center two inches move slightly like gelatin when tapped.
- Turn off the oven and crack the door one inch, letting the cake sit for 30 minutes, then cool at room temperature for one hour before refrigerating for at least 4 to 8 hours.
- Beat the chilled heavy cream, powdered sugar, and remaining vanilla in a chilled bowl until soft peaks form, then spread over the top of the chilled cheesecake.
Notes
Always ensure your cream cheese is at a true room temperature of approximately 70°F before mixing to prevent structural air pockets and surface cracks. For the cleanest presentation, use a hot, dry knife to slice the cake, wiping the blade after every single cut to maintain the contrast between the white cheesecake and red cake base.
- Prep Time: 20 mins
- Cook Time: 1 hour 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American