RED VELVET LAYER
Butter, for cake pan
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
Preheat the oven to 350 degrees Fahrenheit and dust one springform 9-inch cake pan.
Follow the package directions for making red velvet cake batter. Pour the batter into the cake pan that has been prepared.
Preheat oven to 350°F and bake for 30–32 minutes.
Allow it cool somewhat in the cake pan before removing and leveling the top with a cake leveler. Set aside.
To make the cheesecake layer, follow these steps:
Cream the cream cheese and sugar together in a large mixing basin with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until frothy and blended, about 3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream, flour, vanilla, and salt until everything is well blended.
Fill a SEPARATE 9′ springform pan with the filling, line it with parchment paper, and bake for 1 hour, or until only slightly jiggly in the center.
Allow to cool slightly before transferring to the freezer to firm up and cool completely before layering on top of the red velvet cake layer. If necessary/desired, use a cake leveler to ensure equal layers.
NOTE: If you want to bake both together, bake the cake first in the springform pan, then pour the cheesecake layer on top and bake until the cheesecake layer is somewhat jiggly- then place in freezer until totally cool and firm.
To make the whipped frosting, follow these steps:
In a mixing dish, combine all of the ingredients.
Hand-whisk the ingredients for about five minutes, until soft peaks begin to form, using a large balloon whisk.
When the whipped cream has formed soft peaks and is clinging to the whisk, it’s ready.
Take care not to over-whisk the mixture.
Carefully place the cheesecake layer on top of the Red Velvet cake.
Then, on top of the cheesecake, spread the whipped cream.
Create whipped dollops on the edge with a decorators pastry tip.
Serve with red velvet cake crumbs as a garnish.