For the Cheesecake Layer
Cream cheese frosting and red velvet cake are a match made in heaven, and a cheesecake layer elevates this classic cake to a whole new level! Don’t be intimidated by this dessert- it is much easier to make than it looks!
Just as with our Strawberry Cheesecake Cake and others, we like to make the cheesecake layer first. It is simple and quick to make, but it needs plenty of time to bake and cool.
You can find the full, printable cake recipe card below, but here is a quick rundown of our steps!For the Water Bath
Some bakers wrap the bottom of the springform pan in foil and bake it in a water bath. However, we prefer this alternate method that works very well:
Mixing the cheesecake batter
Place a 9×13 or roasting pan filled with about an inch or so of water in the oven on a lower rack and then preheat the oven to 300 degrees F. This step promotes even baking and prevents cracking.
Line the bottom of a 9 inch springform pan with a circle of parchment paper.
In a mixing bowl, mix softened cream cheese until smooth. (We used a handheld electric mixer).
Mixing at low speed, add the granulated sugar, salt, and all purpose flour.
Add vanilla extract and sour cream to the cream cheese mixture. Mix at low speed until smooth and incorporated. Add the eggs one at a time. Mix until well combined.
Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
