Red Velvet Cheesecake

Red velvet cheesecake is one of the most delicious cheesecakes you will ever make. This combination of red velvet cake and cheesecake is pure perfection.

Ingredients :

• Butter, for the cake pan
• Flour, for the 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

FRIED APPLE PIES

Instructions:

Preheat the oven to 350 degrees Fahrenheit
One flour springform 9 cake molds.
Prepare red velvet cake mix according to box directions. Pour the mixture into the prepared cake tin.
Bake for 30 to 32 minutes.
Allow to cool slightly in a cake pan and then remove, using a cake leveler to make sure the top is flat and set aside.
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and blended, 3 minutes.
Add eggs, one at a time, until blended.
Add sour cream, flour, vanilla, and salt and whisk until combined.
Pour the filling into a separate 9′ ​​springform pan, use parchment paper to line it up and bake until lightly flipped in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm before assembled on top of red velvet cake. Use the cake flattener again if needed/want to achieve even layers.
Add all ingredients to a mixing bowl.
Using a large balloon whisk, whisk the ingredients by hand for about five minutes until soft peaks begin to form.
You’ll know your whipped cream is ready when the cream is smooth and you keep the whisk.
Be careful not to over-whisk.
Carefully place the cheesecake layer on top of the red velvet cake.
Then spread the whipped cream over the cheesecake.
Use the decorating pastry tip to make whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.

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