LAYER OF RUBY VELVET
Cake pan with butter
Cake pan flour
1 red velvet cake mix, plus additional ingredients as directed on the box
LAYER OF CHEESE
2 packets softened cream cheese (8 oz)
sugar, 2/3 c.
sour cream, 1/3 cup
flour, 1 tbsp
1 tsp. essence de vanille
kosher salt, 1/4 tsp.
2 quarts cream de crème
powdered sugar, 4 tbsp.
2 tablespoons vanilla extract
Preheat oven to 350°F and dust one springform 9′′ cake pan for the red velvet cake layer.
Follow the package directions for red velvet cake batter. In the prepared cake pan, pour your batter.
Preheat the oven to 350 degrees Fahrenheit and bake for 30–32 minutes.
Allow to cool somewhat in the cake pan before removing it and leveling the top with a cake leveler. Set aside.
To make the cheesecake layer, begin by combining the following ingredients in a mixing bowl
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 for 3 minutes.
One at a time, beat in the eggs until smooth.
Mix in the sour cream, flour, vanilla, and salt.
Fill a SEPARATE 9-inch springform pan with the filling, line it with parchment paper, and bake for 1 hour, or until the center is only slightly jiggly.
Allow to cool slightly before assembling on top of the red velvet cake layer in the freezer to cool completely and firm up. To obtain equal layers, use a cake leveler once more if necessary.
NOTE: If you want to bake both together, bake the cake first in the springform pan, then add the cheesecake layer on top and bake until the cheesecake layer is somewhat jiggly- then place in freezer until totally chilled and hard.
Whip the cream cheese frosting as follows:
In a mixing dish, combine all ingredients.
Hand-whisk the ingredients for about five minutes, or until soft peaks begin to form, using a big balloon whisk.
When the whipped cream forms soft peaks and clings to the whisk, you know it’s done.
Make sure you’re not whisking too much.
Carefully arrange the cheesecake layer on top of the Red Velvet cake.
Then, on top of the cheesecake, add whipped cream.
To produce whipped dollops on the edge, use a decorators pastry tip.
Serve garnished with crumbs from red velvet cake.