Red Velvet Cheesecake - BeCentsational

Red Velvet Cheesecake

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I still remember the first time I tasted red velvet cheesecake. It was at my grandmother’s house during one of our family gatherings, where the warm aroma of freshly baked goods filled the air. She had always been the queen of desserts, and that rich, velvety cheesecake with its subtle cocoa flavor instantly became my favorite treat.

Every bite was a perfect blend of creamy cheesecake and the distinct tang of red velvet, creating a harmonious balance that was simply unforgettable. As years passed, red velvet cheesecake became more than just a dessert in our family; it became a symbol of togetherness and celebration.

Whether it was a holiday, a birthday, or just a casual Sunday afternoon, this cheesecake always had a place on our table. The recipe was passed down through generations, each adding their own touch, making it a beloved tradition that continues to bring joy and sweetness to our lives.

A slice of red velvet cheesecake topped with fresh sliced strawberries, drizzled with a glossy red sauce, showing a rich red velvet cake base, a creamy white cheesecake layer, and a smooth red glaze on top.

Quick Overview

  • Recipe: Red Velvet Cheesecake
  • Key Ingredients: Cream cheese, red velvet cake mix, sour cream
  • Time to Make: 1 hour 30 minutes total
  • Servings: 12 servings

Why You’ll Love Red Velvet Cheesecake

  1. Decadent Flavor Combination: The rich cream cheese blending seamlessly with the classic red velvet taste creates a dessert that’s both luxurious and familiar.
  2. Beautiful Presentation: Its vibrant red hue makes it a stunning centerpiece for any occasion, sure to impress your guests.
  3. Versatile Dessert: Perfect for various events, from weddings to Valentine’s day to casual gatherings, and can be customized with different toppings or flavors.

Red Velvet Cheesecake Ingredient Notes

  • Cream Cheese: Use full-fat cream cheese for the creamiest texture. Brands like Philadelphia are preferred for their smooth consistency.
  • Red Velvet Cake Mix: You can also make your own Red Velvet Cake Mix from scratch for a more personalized taste. Or opt for a high-quality mix to ensure the cake layers are moist and flavorful.
  • Sour Cream: Adds tanginess and helps achieve the perfect cheesecake consistency. Ensure it’s fresh for the best flavor.

For a complete list of ingredients, please refer to the Recipe Card Section below.

Possible Substitutions for Red Velvet Cheesecake

  • Vanilla Cake Mix: If you prefer a less intense flavor, substituting with vanilla cake mix can mellow the taste while still providing a delightful cheesecake.
  • Greek Yogurt: Replace sour cream with Greek yogurt for a lighter version, which also adds a slight tang and creamy texture.
  • Gluten-Free Options: Use a gluten-free red velvet cake mix or an almond flour-based crust to accommodate those with gluten sensitivities or celiac disease. This ensures everyone can enjoy the rich flavors without dietary restrictions.
  • Low-Carb Alternatives: Substitute granulated sugar with low-carb sweeteners like erythritol, stevia, or monk fruit sweetener. Additionally, use almond flour or coconut flour for the cake base to reduce the carbohydrate content while maintaining a delicious texture.
  • Vegan/Dairy-Free Choices: Replace cream cheese with a plant-based alternative and use dairy-free sour cream or coconut cream to make the cheesecake suitable for vegans or those avoiding dairy. This allows those with lactose intolerance or vegan preferences to indulge without compromise.
  • Sugar-Free Variants: Incorporate sugar substitutes such as monk fruit sweetener or stevia to make the cheesecake sugar-free. This option is perfect for those managing their sugar intake while still enjoying a sweet treat.
A slice of red velvet cheesecake with a velvety red cake layer, smooth cheesecake center, and glossy red topping, garnished with a strawberry cut in half and a whole strawberry.

How to Make Red Velvet Cheesecake

Step-by-Step Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Prepare the red velvet cake mix according to package instructions and pour it into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, continuing to beat until well combined. Mix in 3 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon of vanilla extract and 1/2 cup of sour cream until the mixture is smooth.
  3. Assemble and Bake: Once the cake base is cool, pour the cheesecake filling over it, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
  4. Chill and Serve: Turn off the oven and let the cheesecake sit inside with the door slightly open for about an hour. Then, remove it from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with fresh berries or a drizzle of chocolate sauce if desired.
Close-up of a red velvet cheesecake slice, emphasizing the rich red velvet cake, thick cheesecake filling, and vibrant red topping, garnished with whole strawberries and strawberry

Expert Tips for Red Velvet Cheesecake

  1. Room Temperature Ingredients
    • Why It Matters: Ensures a smooth and creamy filling without lumps.
    • Implementation: Take cream cheese, eggs, and sour cream out of the refrigerator at least an hour before baking.
  2. Prevent Cracks in Cheesecake
    • Why It Matters: Achieves a smooth, professional-looking surface.
    • Implementation: Bake in a water bath by placing the springform pan in a larger pan filled with hot water. This provides even heat distribution and prevents the edges from cooking too quickly.
  3. Choosing the Right Pan
    • Common Problem: Using a metal pan can cause the cheesecake to stick or burn.
    • Solution: Opt for a glass or springform pan lined with parchment paper for easy removal and even baking.
  4. Flavor Enhancements
    • Variations/Serving Suggestions: Add a swirl of raspberry or chocolate ganache to elevate the flavor profile.
    • Tip: Incorporate a teaspoon of instant coffee powder into the cheesecake filling for a subtle mocha twist.
  5. Storing Leftovers
    • Leftover Reinvention: Use leftover cheesecake to make cheesecake parfaits with whipped cream and fruit.
    • Tip: Store slices in airtight containers in the refrigerator for up to five days or freeze for longer storage.
A beautifully presented slice of red velvet cheesecake with a red velvet cake layer, a creamy cheesecake filling, and a red glaze, topped with whipped cream and a strawberry.

FAQs for Red Velvet Cheesecake

Can I use a homemade red velvet cake instead of a mix?

Absolutely! Using a homemade red velvet cake mix can enhance the flavor and texture, giving your cheesecake a more personalized touch.

What if I don’t have a springform pan?

You can use a regular cake pan with a removable bottom. Line it well with parchment paper to ensure easy removal of the cheesecake.

How do I prevent the cheesecake from sinking in the middle?

Avoid opening the oven door while baking, and ensure all ingredients are at room temperature. Additionally, gently tap the pan to release any trapped air bubbles before baking.


Storing, Freezing, and Make-Ahead Red Velvet Cheesecake

  • Storage: Refrigerate the cheesecake, covered, for up to five days.
  • Freezing: Freeze unwrapped slices in airtight containers or freezer bags for up to three months. Thaw in the refrigerator overnight before serving.
  • Make-Ahead Option: Prepare the cheesecake up to two days in advance. You can make the cake base and cheesecake filling a day ahead, then assemble and bake on the day of serving to save time.

More Red Velvet Dessert Ideas


Red velvet cheesecake is more than just a dessert; it’s a delightful fusion of tradition and indulgence that brings warmth and joy to any table.

Whether you’re recreating family memories or crafting new ones, this cheesecake is sure to impress and satisfy.

I invite you to try this recipe, share your experiences, and leave a rating. Your feedback not only brightens my day but also helps others discover this sweet treasure. Happy baking!


A full slice of red velvet cheesecake served on a white plate, featuring a red velvet base, a thick cream cheese layer, and a shiny red glaze with fresh strawberries as garnish.
Yield: 12 servings

Red Velvet Cheesecake Recipe

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 4 hours
Total Time: 5 hours 45 minutes

Savor the irresistible combination of our Red Velvet Cheesecake, where creamy, velvety cheesecake meets the classic, rich flavors of red velvet cake. This stunning dessert boasts a vibrant red hue and a perfect balance of sweetness and tang, making it an ideal centerpiece for weddings, birthdays, or any special occasion.

Ingredients

  • For the Cake Base:
  • 1 box red velvet cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • For the Cheesecake Filling:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions

Prepare the Cake Base:

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  3. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water.
  4. Mix until smooth and pour the batter into the prepared pan.
  5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Allow the cake to cool completely before adding the cheesecake filling.

Make the Cheesecake Filling:

  1. In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
  2. Gradually add the granulated sugar, continuing to beat until well combined and fluffy.
  3. Add the eggs one at a time, beating after each addition to ensure full incorporation.
  4. Mix in the vanilla extract and sour cream until the mixture is smooth and uniform.

Assemble and Bake:

  1. Pour the cheesecake filling over the cooled cake base, spreading it evenly with a spatula.
  2. Tap the pan gently on the countertop to release any air bubbles.
  3. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Chill and Serve:

  1. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
  2. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  3. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.
  4. Before serving, garnish with your favorite toppings such as fresh berries, chocolate shavings, or a drizzle of caramel sauce.

Loved this Red Velvet Cheesecake recipe? Please rate it, leave a comment with your thoughts or variations, and share it on your favorite social media platforms.

Don't forget to tag me in your delicious creations—I can't wait to see your beautiful cheesecakes!

Notes

  • Note 1: Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps in the filling.
  • Note 2: Using a water bath while baking helps maintain even temperature and prevents cracking.
  • Note 3: For a gluten-free version, use a gluten-free red velvet cake mix or make your own using gluten-free flour.
  • Nutrition Information

    Yield

    12

    Serving Size

    1

    Amount Per Serving Calories 485Total Fat 38gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 18gCholesterol 174mgSodium 305mgCarbohydrates 29gFiber 0gSugar 26gProtein 8g

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