+red velvet layer
°butter, for cake pan
°Flour for cake pan
°1 box of red velvet cake mix, plus ingredients mentioned on box
°2 8 oz. Soft cream cheese packages
°2/3 c. Sugar
°2 large eggs
°1/3 c. sour cream
°1 tbsp. flour
°1 tsp. vanilla extract
°1/4 tsp. salt
°2 c heavy cream
°4 tablespoons of powdered sugar
°2 teaspoons vanilla
Red velvet cake layer:
Preheat oven 350 degrees f
One flour spring form 9 cake mold.
Preparing red velvet cake blend according to box methods. Pour mixture to prepared cake tin.
Baking for 30 to 32 minutes.
Allow to cool in a cake pan & then remove, using cake leveler to making sure top is flat and set apart.
Make the cheesecake layer:
In a large bowl using a hand mixer or stand mixer fitted paddle attachment, beat cream cheese also sugar to fluffy and mixed, 3 minutes.
Adding eggs, one at a time, to blended.
Adding sour cream, flour, vanilla, also salt and whisk to combined.
Pour the filling into a separate 9′ springform pan, using parchment paper to line it up and bake until lightly flipped in center, about 1 hour.
Allow to cool slightly, then transfer to the freezer to cool completely and firm before assembling on top of the red velvet cake. Using cake flattener again if need/want to achieve even layers.
TIP If you prefer to bake them all together, simply bake the cake first in a springform pan, then add the cheesecake layer on top of the baked cake and bake until the cheesecake is slightly firm – then refrigerate until completely cooled and set.
Making the whipped cream:
Add all ingredients to a mixing bowl.
Use balloon whisk, whisk the ingredient by hand for about five min until soft peaks begin to form.
You’ll know your whipped cream is ready when the cream is smooth and you keep the paddle on.
Carefully place the cheesecake layer on the surface of the red velvet cake.
Then spreading whip cream on cheesecake.
Use the icing pastry tip to create a dollop of whipped topping on the edge.
Garnish with red velvet cake crumbs and serve.