Description
This Red Velvet Cheesecake combines the rich, velvety flavor of classic red velvet cake with a creamy, smooth cheesecake layer, topped with light whipped cream and red velvet crumbs for a stunning and delicious dessert perfect for any celebration or special occasion.
Ingredients
Scale
Red Velvet Layer
- 1 box Red Velvet Cake Mix plus ingredients called for on the box
Cheesecake Layer
- 16 ounces Cream Cheese, softened
- 1 1/3 cups Sugar
- 4 large Eggs
- 2/3 cup Sour Cream
- 2 tablespoons Flour
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
Whipped Layer
- 2 cups Heavy Cream
- 4 tablespoons Powdered Sugar
- 2 teaspoons Vanilla Extract
Instructions
- Prepare Red Velvet Cake Layer: Preheat the oven to 350ºF. Flour a 9-inch springform cake pan thoroughly. Prepare the red velvet cake batter according to the instructions on the box, using the required additional ingredients. Pour the batter into the prepared cake pan and bake for 30 to 32 minutes, until a toothpick inserted in the center comes out clean. Allow it to cool slightly in the pan, then remove it. Use a cake leveler to ensure the top is flat and even, then set aside.
- Prepare Cheesecake Layer: In a large bowl, use a hand mixer or a stand mixer with a paddle attachment to beat the softened cream cheese and sugar together for about 3 minutes until fluffy and well combined. Add eggs one at a time, mixing well after each addition. Mix in sour cream, flour, vanilla extract, and salt, beating until the mixture is smooth and fully combined. Pour the cheesecake filling onto the prepared red velvet cake layer in the pan.
- Bake Cheesecake Layer: Bake the layered cake at 350ºF for 55 to 65 minutes. The cheesecake is done when it is slightly jiggly in the center. Remove from the oven and allow it to cool slightly. Transfer the cake to the freezer and chill for one hour to cool completely and help it firm up. Use a cake leveler again if necessary to achieve even layers.
- Make Whipped Topping: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a large balloon whisk, whisk the mixture by hand for about 5 minutes until soft peaks form and the cream holds its shape on the whisk. Be careful not to overwhip.
- Assemble and Garnish: Spread the whipped cream evenly over the top of the cooled cheesecake layer. Using a decorator’s pastry tip, pipe whipped cream dollops around the edges. Garnish with red velvet cake crumbs for an elegant finishing touch. Serve chilled and enjoy.
Notes
- To prevent cracking, avoid opening the oven door frequently while baking the cheesecake.
- Ensure cream cheese is fully softened to avoid lumps in the cheesecake batter.
- If you do not have a cake leveler, a serrated knife can be used carefully to level the layers.
- Whipped cream topping should be applied just before serving to maintain freshness.
- Leftover cheesecake can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 460
- Sugar: 35g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
