Red Velvet Cheesecake - Don't LOSE this recipe

 






Red Velvet Cheesecake - Don't LOSE this recipe ๐Ÿ˜
INGREDIENTS
FOR THE RED VELVET LAYERS
Butter, for cake pans
All-purpose flour, for cake pans
1 box red velvet cake mix, plus ingredients called for on the box
FOR THE CHEESECAKE LAYER
2 8-oz. packages cream cheese, softened
2/3 c. granulated sugar
2 large eggs
1/3 c. sour cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CREAM CHEESE FROSTING
2 8-oz. packages cream cheese, softened
1/2 c. (1 stick) butter, softened
2 1/4 c. powdered sugar
1 tsp. pure vanilla extract
DIRECTIONS
Preheat oven to 350ยบ and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.
Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!).
Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. 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. Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
Using an offset spatula, frost cake with cream cheese frosting.
Garnish with red velvet cake crumbs before serving.
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