Red Velvet Cheesecake
A stunning combination of red velvet cake and creamy cheesecake, perfect for special occasions and indulgent cravings.
Ingredients
For the cake base
- 2 cups red velvet cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the cream cheese layer
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- Whipped cream for topping
- Chocolate shavings for garnish (optional)
Instructions
Preparation of the cake base
- Preheat the oven to 350°F (175°C) and grease a springform pan.
- In a mixing bowl, combine the red velvet cake mix, melted butter, and 1 egg. Mix until well combined.
- Press the cake mixture into the bottom of the prepared pan. Bake for 10-12 minutes, then remove from the oven and let cool.
Preparation of the cream cheese layer
- In another bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Add 2 eggs and sour cream to the cream cheese mixture, blending until smooth.
- Pour the cream cheese mixture over the cooled red velvet layer.
Baking
- Bake for 40-45 minutes, or until the center is set.
- Let cool completely.
Chilling
- Once cooled, refrigerate for at least 4 hours or overnight.
Serving
- Serve topped with whipped cream and chocolate shavings if desired.
Notes
Make sure your cream cheese is at room temperature to ensure it mixes smoothly. Don’t overmix the cream cheese mixture to avoid incorporating too much air, which could lead to cracks in the cheesecake. Use a water bath while baking to help control the temperature and prevent cracks in your cheesecake. Let the cheesecake cool fully before refrigerating, as this helps maintain the texture.