Red Velvet Cheesecake Cake Recipe

1. Preheat oven to 350°F. Line the bottom of 2 9-inch cake pans with parchment paper and lightly grease the sides with baking spray. Set aside.

For the Red Velvet Cake

1. Mix the cake mix, water, butter, and eggs in a large mixing bowl. Evenly divide the cake batter between the 2 prepared cake pans (about 461 grams per pan).
2. Place them into the preheated oven to bake for 40 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
3. Once the cakes have baked, remove from the oven and place them onto a cooling rack to cool completely.

For the Cheesecake

1. While the cakes are cooling, make the cheesecake batter. Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the cream cheese is smooth and that no clumps remain.
2. Add the sour cream, lime juice, and vanilla. Mix for about 30 seconds. Add the powdered sugar and cornstarch and mix until fully incorporated.
3. Once the cakes have cooled, place one layer of cake into the bottom of an 8-inch springform pan. Pour half of the cheesecake batter onto the cake and smooth out.
4. Place the next layer of cake on top of the cheesecake and gently press it down so that any air pockets are eliminated. At this point, you may not have any more room for cheesecake batter. If you run out of room, use parchment paper to create a wall at the top of the pan. Cut a strip of parchment paper 27 inches in length. Fold the parchment paper in half lengthwise. Then fold in half again. Carefully place the parchment paper inside of a springform pan and slide it between the cake and the pan leaving at least 3 inches of parchment wall above the cake. There should be enough parchment paper to overlap the ends.
5. Spoon the remaining cheesecake batter into the parchment wall and spread as smoothly as possible.
6. Cover and place into the refrigerator to chill for 8 hours or overnight.
7. Once the cheesecake has chilled, release the springform, remove the parchment paper, and place the cheesecake onto a serving platter or cake stand.

For the Cream Cheese Frosting

1. To make the frosting, place all of the frosting ingredients into the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to become incorporated. Increase the mixer speed to high and beat the ingredients together until smooth and fluffy, about 2 minutes.
2. Frost the cheesecake! Spread all of the frosting in an even layer on top of the cheesecake or spoon half of it into a piping bag fitted with a star tip to add decoration. If adding frosting decoration, frost the top of the cheesecake with a layer of frosting and then pipe swirls on top if you so desire.
3. Cheesecake is now ready to be sliced and served.