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A perfectly sliced red velvet cheesecake showing distinct red cake and white cheesecake layers

Red Velvet Cheesecake

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5 from 11 reviews

Description

This elegant Red Velvet Cheesecake features a tender, cocoa-infused cake base topped with a dense and creamy cheesecake layer. Finished with a light vanilla chantilly and vibrant cake crumbs, it is a sophisticated dessert designed for those who appreciate the balance of rich textures and classic flavors.

Ingredients

  • 1 box (15.25 oz) Red Velvet cake mix (plus oil, water, and eggs as required by package)
  • 16 oz full-fat block cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup full-fat sour cream
  • 1 tablespoon all-purpose flour
  • 2 teaspoons pure vanilla extract, divided
  • 1/8 teaspoon salt
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Prepare the red velvet batter according to package instructions, pour into the pan, and bake for 30–32 minutes until set.
  3. Cool the cake completely on a wire rack, then level the top with a serrated knife to create a flat surface; reserve crumbs for decoration.
  4. Lower the oven temperature to 325°F (163°C).
  5. In a mixing bowl, beat softened cream cheese and granulated sugar on low speed until smooth.
  6. Add eggs one at a time, mixing until just combined, then fold in the sour cream, flour, one teaspoon of vanilla, and salt.
  7. Line the pan sides with parchment paper, place the leveled cake base back inside, and pour the cheesecake batter on top.
  8. Bake for 55–60 minutes until the edges are firm but the center remains slightly jiggly.
  9. Cool in the turned-off oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight.
  10. Whisk heavy cream, powdered sugar, and the remaining teaspoon of vanilla to firm peaks, spread over the chilled cheesecake, and garnish with reserved cake crumbs.

Notes

To ensure a crack-free finish, avoid over-mixing the cheesecake batter once the eggs are added, as excess air causes the cake to rise and fall. Always allow the cake to come to room temperature gradually before refrigerating to prevent thermal shock and maintain a smooth, velvety consistency throughout the layers.

  • Prep Time: 20 mins
  • Cook Time: 1 hour 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/red-velvet-cheesecake/