red velvet cheesecake

 



INGREDIENTS


Butter, for the cake pan

Flour, for the cake pan

1 box red velvet cake mix, plus ingredients called for on the

2 8-oz. packages cream cheese, softened

2/3 c. sugar

2 large eggs

1/3 c. sour cream

1 tbsp. flour

1 tsp. vanilla extract

1/4 tsp. kosher salt

2 cups heavy cream

4 tbsps powdered sugar

2 tsp vanilla


INSTRUCTIONS


1-Preheat oven to 350F

2-flour one springform 9″ cake pan.

3-Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.

4-Bake for 30 to 32 minutes.

5-Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.

6-In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.

7-Add eggs, one a time, until combined.

8-Add sour cream, flour, vanilla, and salt and beat until combined.

9-Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.

10-Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.

11-Add all the ingredients to a mixing bowl.

12-Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.

13-You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.

14-Be careful not to overdo the whisking –

15-Top the Red Velvet cake with the cheesecake layer carefully.

16-Then spread the whipped cream over the top of the cheesecake.

17-Use a decorator’s pastry tip to create whipped dollops on the edge.

18-Garnish with red velvet cake crumbs and serve.