Red Velvet Cheesecake

Follow instructions on the box, or use our recipe to make it from scratch! You need to be able to get two 8” circles cut out, or whatever size will match your cheesecake

Preheat your oven to 325℉ and prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray. Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.

Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 seconds.

Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

Add vanilla and beat until just combined. At this point your batter should be smooth and fairly runny

Add your cheesecake batter to the prepared springform pan.

Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.

Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.

Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill in the fridge for at least 6 hours.

In a large bowl with a hand mixer on high speed, cream together your cream cheese, butter, and vanilla.

Reduce speed to low and add your powdered sugar in, ¼ cup at a time until it has all incorporated.

Assemble your cake

To assemble the cake, on a cake platter place a spoonful of frosting and spread slightly, this is to help keep your cake in place.

Place our first layer of red velvet down, followed by your cheesecake layer, pressing firmly down. Finally add your last layer of red velvet on top and press down lightly to secure. Don’t smash your cake down, just press to secure it.

Using an offset spatula, frost the cake, you can decorate it anyway you would like!

This cake is best served chilled, and must be stored in an airtight container in the fridge.