Next, pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. While that bakes, let’s work on the cheesecake layer. In a mixing bowl, beat the softened cream cheese until smooth. Add in the sugar and vanilla, then mix in the eggs one at a time, fully incorporating each before adding the next. Finally, add the sour cream and mix until just combined.
Once the red velvet cake has cooled for about ten minutes, gently pour the cheesecake mixture over the top, spreading it evenly. Return the pan to the oven and bake for another 45 minutes or until the cheesecake is set and slightly jiggly in the center. I usually take it out once it starts to look firm around the edges. Now, let everything cool down completely; I usually opt for a cooling rack for best results. After it cools, refrigerate for at least 4 hours, or overnight if you can resist the temptation!
When ready to serve, carefully remove the sides of the springform pan and arrange the sliced strawberries on top of the cheesecake. For a fancy touch, I often pipe some whipped cream around the edges. The smell of strawberries and cake wafts through my kitchen is simply divine!
Pro Tips for Best Results
When I first started making this dessert, I realized that using room temperature ingredients is crucial. It makes a noticeable difference in the texture of both the cake and the cheesecake—trust me! I’ve tested it both ways, and the softer, creamier results speak for themselves.
Another tip I learned after a few attempts is to line the bottom of the springform pan with parchment paper. This helps avoid any sticky situations when removing the cake later on. I remember one time, my carefully baked cake almost broke apart—what a disaster! Now, parchment paper is non-negotiable for me.
Lastly, patience is key. Let the cake cool completely before adding the cheesecake layer and, more importantly, give it enough time in the fridge to set properly. Waiting overnight might feel like torture, but the flavors truly meld together beautifully and make a world of difference when you finally dig in.
Common Mistakes to Avoid
One common mistake is overmixing the batter. I made this blunder early in my baking journey, thinking that mixing means thorough blending. However, overmixing can lead to a dense cake instead of the light, airy texture we want in red velvet. It’s best to mix until just combined! (See the next page below to continue…)