This red velvet Cheesecake is a very decadent, amazing cake that is great for every occasion. This layered cake is a wonderful treat and by far the best red velvet cheesecake I have ever made!
RED VELVET LAYER:
Flour, for cake pan
1 box red velvet cake mix, plus ingredients called for on the box
Butter, for cake pan
2 large eggs
2 8-ounces packages of cream cheese, softened
1/3 cup sour cream
2/3 cup sugar
1 tablespoon flour
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 teaspoons vanilla
2 c. heavy cream
4 tablespoons powdered sugar
How to make Red Velvet Cheesecake
Step 1: Prepare the oven. Preheat it to 350 degrees. Flour a 9-inches springform pan and set aside.
Step 2: Into the prepared pan, place the batter, and bake it following the package directions. Take the cake out of the oven when done. To make sure the top and sides of the cake are flat, use a leveler. Set aside.
Step 3: To make the cheesecake layer, beat the cream cheese in a large bowl using a hand mixer. Add the sugar, beating until flush and blended. This takes about 3 minutes. Add the eggs a piece at a time, beating until incorporated. Add the salt, flour, and vanilla. Beat until you have a fluffy mixture.
Step 4: Into another springform pan lined with parchment paper, place the batter. Bake for about an hour or until slightly jiggle in the middle.
Step 5: Remove from the oven when done and allow the cake to cool on a cooling rack. Then, freeze before frosting.
Step 6: In the meantime, make the whipped frosting. Add the whipped ingredients to a bowl and whisk for a couple of minutes until stiff peaks form.
Step 7: Over the cake, spread the whipped layer. As needed, add more cheesecake layers.
Step 8: To ensure that there are dollops whipped along the edges, add a pastry tip to the decorators.
Step 9: To serve, sprinkle some red velvet cake crumbs on top of the cake.