Red Velvet Cheesecake

To store leftover red velvet cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 5 days. For longer storage, you can freeze slices in an airtight container for up to 3 months.

Yes, you can make red velvet cheesecake gluten-free by using gluten-free graham cracker crumbs for the crust. Additionally, ensure that all other ingredients, such as the cream cheese and sour cream, are gluten-free.

If you don't have sour cream on hand, you can substitute it with Greek yogurt or buttermilk. Both options will provide a similar tangy flavor and creamy texture to your red velvet cheesecake.

Red velvet cheesecake pairs beautifully with flavors like chocolate, vanilla, and cream cheese frosting. You can also serve it with fresh berries or a drizzle of chocolate sauce for an extra touch of sweetness.

After baking, let the red velvet cheesecake cool in the oven for 1 hour with the oven turned off. Then, refrigerate it for at least 4 hours before serving to ensure it sets properly and achieves the best flavor and texture.