Ingredients
+RED VELVET LAYER
°Butter, for cake
°Flour, for cake
°1 box Red Velvet Cake Mix, plus ingredients listed on box
+CHEESE CAKE LAYER
°2 8oz. packets of cream cheese, softened
°2/3 tsp. sugar
°2 large eggs
°1/3 tsp. sour cream
°1 tbsp. flour
°1 C. vanilla extract
°1/4 tsp. kosher salt
+WHIP LAYER
°2 cups heavy cream
°4 tablespoons powdered sugar
°2 teaspoons vanilla
*Instructions
Red Velvet Cake Layer:
Preheat the oven to 350F
flour a 9″ springform cake pan.
Preparing red velvet cake batter according to box methods. Pour your batter into the prepared cake pan.
Bake for 30 to 32 minutes.
Allow to cool slightly in the cake pan then remove, using a cake leveler to ensure the top is even and flat – set aside.
Making cheesecake layer:
In bowl using a hand mixer or bowl of a stand mixer fitted with paddle attachment, beating cream cheese and sugar to fluffy and combined, 3 mn.
Add eggs, one at a time, until combined.
Adding sour cream, flour, vanilla also salt and beat to mixed.
Pour the filling into a SEPARATE 9′ springform pan, use parchment paper to line it, then bake until slightly bubbly in the center, about 1 hour.
Cool slightly, then transfer to the freezer to cool completely and firm before assembling on top of the red velvet cake layer. Using cake leveler again if need/desired to achieve even layers.
NOTE if you prefer to bake them together, bake the cake in the springform pan first, then add the cheesecake layer over the baked cake and bake until the cheesecake layer is slightly stirred, then put it in the freezer until completely cooled and firm. .
To make whipped icing:
Add all ingredients to a mixing bowl.
Using a large balloon whisk, whisk the ingredients together by hand for about five minutes until soft peaks begin to form.
You’ll know the whipped cream is ready when the cream has formed soft peaks and holds the whip.
Be careful not to over-whip –
Carefully top the Red Velvet Cake with the cheesecake layer.
Then spread the whipped cream on top of the cheesecake.
Use a decorating pastry tip to create whipped dollops on the edge.
Garnished with red velvet cake crumbs also serve.
ENJOY!