Description

This show-stopping dessert features a moist red velvet cake foundation topped with a velvety New York-style cheesecake layer and homemade whipped cream. By using a scientific approach to temperature control and layering, this recipe ensures a professional-grade finish with a perfect balance of tangy and sweet flavors.

Ingredients

1 box (15.25 oz) Red Velvet Cake Mix (plus water, oil, and eggs as required by package)
16 oz Full-fat block cream cheese, softened to 68°F
2/3 cup Granulated sugar
2 Large eggs, room temperature
1/2 cup Sour cream
1 tablespoon All-purpose flour
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 cup Heavy whipping cream (36% milkfat)
2 tablespoons Powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Prepare red velvet cake mix according to package directions, pour into a greased 9-inch springform pan, and bake for 30–32 minutes.
Cool the cake base at room temperature for 30 minutes, then transfer to the refrigerator to chill thoroughly.
Reduce oven temperature to 325°F (163°C). Line the sides of the springform pan with parchment paper.
Beat softened cream cheese and granulated sugar at medium-low speed until smooth. Add eggs one at a time, mixing just until combined.
Fold in the sour cream, flour, vanilla, and salt by hand until the batter is smooth and thick.
Pour the cheesecake batter over the chilled cake base and bake for 55–60 minutes until the edges are set and the center has a slight jiggle.
Turn off the oven and let the cheesecake sit inside with the door cracked for 30 minutes. Remove and cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
Beat heavy cream, powdered sugar, and a splash of vanilla to stiff peaks. Spread over the chilled cheesecake and garnish with reserved cake crumbs before serving.

Notes

To prevent the cheesecake from cracking, avoid over-mixing the batter once the eggs are added, as this incorporates too much air. For the cleanest slices, use a thin knife dipped in hot water and wiped dry between every single cut to maintain the sharp contrast between the red and white layers.

Prep Time: 20 mins
Cook Time: 1 hour 30 mins
Category: Dessert
Method: Baking
Cuisine: American