Ingredients
- Red velvet layer
- butter, about cake pan
- Flour about cake pan
- 1 container of red velvet cake blend, plus elements mentioned on container
- cheesecake layer
- 2 eight oz. Soft cream cheese packages
- 2/3 c. Sugar
- 2 eggs
- 1/3 c. bitter cream
- 1 tbsp. flour
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- Whipped Layer
- 2 cups heavy cream
- four tablespoons of powdered sugar
- 2 teaspoons vanilla
Methods :
Red velvet cake layer:
Preheat the oven to 350 degrees F
One flour spring shape nine cake molds.
Prepare pink velvet cake blend in keeping with container directions. Pour the mixture into the organized cake tin.
Bake for 30 to 32 mins.
Allow to chill barely in a cake pan after which remove, the use of a cake leveler to make certain the top is flat and set aside.
Make the cheesecake layer:
In a huge bowl the use of a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and sugar till fluffy and blended, three mins.
Add eggs, one at a time, till blended.
Add bitter cream, flour, vanilla, and salt and whisk till combined.
Pour the filling right into a separate nine′ springform pan, the use of parchment paper to line it up and bake till gently flipped in center, approximately 1 hour.
Allow to chill barely, then switch to the freezer to chill absolutely and organization earlier than assembling on pinnacle of the pink velvet cake. Use the cake flattener once more if needed/need to reap even layers.
TIP If you favor to bake all of them collectively, sincerely bake the cake first in a springform pan, then upload the cheesecake layer on pinnacle of the baked cake and bake till the cheesecake is barely organization – then refrigerate till absolutely cooled and set.
Making the whipped cream:
Add all elements to a blending bowl.
Using a huge balloon whisk, whisk the elements collectively with the aid of using hand for approximately 5 mins till tender peaks start to shape.
You’ll recognize your whipped cream is prepared whilst the cream is easy and also you preserve the paddle on.
Be cautious now no longer to over-whisk.
Carefully place the cheesecake layer at the surface of the pink velvet cake.
Then unfold the whipped cream over the cheesecake.
Use the icing pastry tip to create a dollop of whipped topping at the edge.
Garnish with pink velvet cake crumbs and serve.
Enjoy!
