The Red Velvet cheesecake is one of the most delicious you’ll ever make, the combination of the cheesecake and the red velvet cake is pure perfection!
RED VELVET LAYER:
Butter for the cake mould
Flour for the cake mould
1 box of red velvet cake mix plus the ingredients ordered in the box.
LAYER OF CHEESECAKE:
32 oz. of softened cream cheese
1 1/3 c. of sugar
4 large eggs
2/3 c. of sour cream
2 tablespoons of flour
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
THE WHIP LAYER:
2 cups of heavy cream
4 tablespoons of powdered sugar
2 teaspoons vanilla
Red velvet cake layer:
Preheat the oven to 350º of flour in a 9-inch baking pan. Prepare the red velvet cake batter according to the instructions on the box. Pour the dough into the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in the pan and then remove, using a cake leveler to make sure the top is even and flat – set aside.
Layer the cheesecake:
In a large bowl using a hand mixer or stand mixer bowl with the paddle attachment, beat the cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one at a time, until combined.
Add sour cream, flour, vanilla and salt and beat until combined.
Pour the filling into the pan and bake until only slightly moved in the center, 1 hour.
Allow to cool slightly, then transfer to freezer to cool completely and firm before mounting on the red velvet layer of the cake. Use a cake leveler again if necessary/desirable to achieve even layers.
Make a whipped glaze:
Add all ingredients to a mixing bowl.
Using a large balloon whisk, hand whip ingredients for about five minutes or until they begin to form soft peaks.
You will know the whipped cream is ready when the cream has formed soft peaks and is held in the whisk.
Be careful not to overdo the whipping –
Spread the whipped cream over the top of the cheesecake.
Use a tip of decorator paste to create whipped dolls on the edge.
Garnish with red velvet cake crumbs and serve.