Red Velvet Cheesecake Recipe
Indulge in our rich and creamy Red Velvet Cheesecake, perfectly layered with velvety red velvet cake and a luscious cream cheese filling.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Red Velvet Base
Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it with butter. In a large mixing bowl, combine the red velvet cake mix, 1 cup of water, 1/2 cup of vegetable oil, and 3 large eggs. Mix until smooth.
- 2
Bake the Base
Pour the batter into the prepared springform pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
- 3
Prepare the Cheesecake Filling
In a separate bowl, beat the cream cheese until smooth. Gradually add in 1 cup of granulated sugar, 1 cup of sour cream, 1 tsp of vanilla extract, and 1 cup of heavy cream. Mix until well combined and creamy.
- 4
Add Cocoa and Food Coloring
Add 2 tbs of cocoa powder and 2 tbs of red food coloring to the cheesecake mixture. Mix well until the color is uniform.
- 5
Assemble the Cheesecake
Pour the cheesecake filling over the cooled red velvet cake base in the springform pan, spreading it evenly. Smooth the top with a spatula.
- 6
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for about 60-70 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 7
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight before serving.
- 8
Serve
Gently run a knife around the edges of the springform pan and remove the sides. Top with whipped cream or additional cream cheese frosting if desired, slice, and serve.
