Start by following the instructions on the red velvet cake mix box or use your favorite from-scratch recipe to create the cake layers.
Once the cake batter is ready, preheat your oven to 325 degrees Fahrenheit. Prepare a springform pan by spraying it with cooking spray and placing a parchment round on the bottom. This will ensure easy removal later.
Wrap the outside of your springform pan with heavy-duty aluminum foil to prevent water from seeping into the pan during the baking process.
Place the wrapped pan in a deep roasting pan or a baking sheet. This will serve as the water bath for the cheesecake.
In a stand mixer, add the softened cream cheese and beat it at medium-high speed for about a minute. This is crucial for a smooth texture.
Next, add the granulated sugar and sour cream to the mixing bowl. Keep mixing at medium-low speed until just combined. It's important not to overmix at this stage.
Now, add the eggs, one at a time, mixing on low speed until each is fully incorporated. Scrape down the sides of the bowl periodically.
Add in the vanilla and give it a brief mix until combined. Your cheesecake batter should be smooth and somewhat runny at this point.
Pour the cheesecake batter into the prepared springform pan.
Using very hot water, add water to the baking pan until it reaches about 1.5 inches high around the springform pan. This water bath helps keep the cheesecake moist.
Carefully place the pan in the oven and bake for about 1 to 1.5 hours. Check for doneness by gently jiggling the pan. The cheesecake should be firm yet slightly jiggly in the center.
Once it’s baked, turn off the oven but leave the cheesecake inside for another hour, allowing it to cool gradually. This step prevents cracks.
After an hour, take it out and remove the foil. Chill the cheesecake in the fridge for at least 6 hours.
Meanwhile, prepare the frosting by creaming together the remaining cream cheese, butter, and vanilla in a bowl. Gradually add the powdered sugar until fully combined.
To assemble, place a spoonful of frosting on your cake platter to hold the cake in place. Layer the first red velvet cake layer, followed by the cheesecake layer, and then top with the second red velvet layer, pressing gently to secure.
Finally, frosted the cake with the remaining frosting, decorating to your liking. Your Red Velvet Cheesecake is now ready to be served!
