this Red Velvet Cheesecake is one of the smoothest and creamiest cheesecakes I’ve ever made. It’s insanely good and has that light tanginess that’s so loved in a red velvet dessert. The cream cheese whipped cream topping finishes it off perfectly.
Red velvet is one of those flavors that people seem to either love or hate. Some people are just like, red what That’s a cake.And some people think it’s basically the same thing as chocolate. It’s kind of like the mystery cake flavor.that I really love about it is the tang from the buttermilk and the slight flavor of the vinegar. I don’t know how to exactly describe the vinegar taste since it’s not like you’re actually eating vinegar, because that would be gross. But it ads a very specific flavor that I’ve come to really love in red velvet.
I didn’t grow up eating red velvet, but as I’ve tasted it at various places over the last few years and made a number of desserts with it, I’ve come to love it.
- Flour, for cake pan
- 1 box red velvet cake mix, plus ingredients called for on the box
- 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
- oven to 350F
- 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.
- 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 a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
- 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.
- Add all the ingredients to a mixing bowl.
- Using a large balloon whisk, whisk together the ingredients by hand for about five minutes 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
- Top the Red Velvet cake with the cheesecake layer carefully.
- Then 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.