Red Velvet Cheesecake
User Reviews
5
Red Velvet Cheesecake
Description
The Red Velvet Cheesecake starts with a classic red velvet cake baked in a 9-inch springform pan to form a smooth, level base. The cheesecake layer is prepared by blending softened cream cheese with sugar, eggs, sour cream, flour, vanilla, and salt until smooth and fluffy. This filling is poured over the cooled cake and baked until just slightly jiggly in the center, ensuring a creamy texture once chilled. After baking, the cheesecake layer is cooled thoroughly in the freezer to firm.
To finish, a whipped cream topping is prepared by whipping heavy cream with powdered sugar and vanilla extract to soft peaks. Once the cheesecake layer is chilled, this whipped cream is spread evenly over the top, adding a light and airy contrast to the denser layers beneath. The combination yields a visually striking dessert with distinctive red velvet color and a creamy, rich taste enhanced by the smooth topping.
Ingredients
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 cup sugar
- 4 large egg
- 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
Red Velvet Cake Layer:
- Preheat oven to 350º flour one springform 9" cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan. Bake for 30 to 32 minutes.
- Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat - set aside.
Cheesecake Layer:
- 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.
- Add eggs, one a time, until combined. Mix in sour cream, flour, vanilla, and salt and beat until combined.
- Pour filling onto cake pan and bake at 350 for 55-65 minutes. Only until slightly jiggly in the center,
- Let cool slightly, then transfer to the freezer to cool completely (for one hour) 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.
Whipped Topping
- Add all the ingredients to a mixing bowl.
- Using a large balloon whisk, whisk together the ingredients by hand for about five minutes or until soft peaks start to form.
- You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk. Be careful not to overdo the whisking.
- Spread the whipped cream over the top of the cheesecake. Use a decorators pastry tip to create whipped dollops on the edge.
- Garnish with red velvet cake crumbs and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 153mg | 51% |
| Sodium | 551mg | 23% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 1261IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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