Red Velvet Cheesecake

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One of the most delectable cheesecakes you’ll ever cook is Red Velvet Cheesecake. The combo of red velvet cake and cheesecake is really divine!



Butter for cake pan
Flour for cake pan
1 red velvet cake mix + additional ingredients as directed on the box


32 oz. softened cream cheese
1 4 big eggs 1/3 cup sugar
sour cream, 2/3 cup
2 tablespoons flour
vanilla extract, 2 tsp
kosher salt (1/2 teaspoon)


2 quarts of thick cream
4 tbsp sugar powder
2 tsp vanilla extract


Preheat the oven to 350 degrees Fahrenheit and dust one springform 9-inch cake pan. Follow the package directions for making red velvet cake batter. Pour the batter into the cake pan that has been prepared.
Preheat oven to 350°F and bake for 30–32 minutes.
Allow it cool somewhat in the cake pan before removing and leveling the top with a cake leveler. Set aside.
To make the cheesecake layer, follow these steps:
Cream the cream cheese and sugar together in a large mixing basin with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until frothy and blended, about 3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream, flour, vanilla, and salt until everything is well blended.
Pour the mixture into the cake pan and bake for 1 hour, or until the middle is only slightly jiggly.
Allow to cool slightly before transferring to the freezer to firm up and chill fully before layering on top of the red velvet cake layer. If necessary/desired, use a cake leveler to ensure equal layers.
To make the whipped frosting, whisk together all of the ingredients in a mixing basin.
Hand-whisk the ingredients for about five minutes, or until soft peaks begin to form, using a big balloon whisk.
When the whipped cream has formed soft peaks and is clinging to the whisk, it’s ready.
Spread the whipped cream over the top of the cheesecake, being careful not to overdo the whisking.
Create whipped dollops on the edge with a decorators pastry tip.
Serve with red velvet cake crumbs as a garnish.

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