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.
