Red Velvet Cheesecake

 

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

PREPARATION :

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.

ENJOY !!