Red Velvet Cheesecake

I received a request at work (who I use as my taste testers and eaters) to make a red velvet cheesecake. This isn’t to be confused with a cheesecake that’s flavored to be red velvet but a cheesecake layer with a red velvet cake. I found this recipe from Delish.com and gave it a try!

Ingredients

• Springform pan

• Parchment paper

• Two 9 inch round pan

• Red Velvet box mix (I used Duncan Hines since it was all Krogers had)

• 5 large eggs

• 16 oz of cream cheese (you gotta buy them in a two 8 oz packs because sure)

• 2/3 c granulated sugar

• 1/3 c sour cream (you can replace this with plain yogurt!)

• 1 tbsp flour

• 1 tsp pure vanilla extract

• 1/4 tsp salt

• Can of cream cheese frosting (or 2)

Prep

Cheesecake

1. The day before or at least a few hours before the bake, you want to make the cheesecake. This is so you can have time to freeze it to make sure it’s set and chilled before use. I froze overnight, then moved to the fridge for a day (while at work, then came home and passed out for a few hours before doing the rest at 3 AM, like adults do) for mine.

2. Cover the bottom of the springform pan in the parchment paper. (easiest to remove the edge, put the paper down and put the edge back on to make sure its tight like a great flip on a skateboard)

3. Spray the pan with non stick things, or smother it in butter, whatever you prefer

4. In a large bowl or mixer, if you have it, mix the cream cheese (soften by leaving it out for a bit) and the sugar until it’s fluffy like snow that’s fallen and not ruined by children yet.

5. Add two of the eggs one at a time and mix it well. (Beat if using a mixer)

6. Add the sour cream, flour, vanilla and salt and make it smooth like silk.

7. Pour this into the springform pan

8. Bake for about an hour at 350 F and make sure it still jiggles a bit in the center.

9. Let it sit and cool for about ten minutes then pop that bad boy in the freezer and move on with your life. As stated, I left it overnight and moved to the fridge until I needed it again.

Cake

1. Use the box mix instructions to make the cake (the last 3 eggs, some vegetable oil and water!)

2. Bake that as instructed

3. Let this sit and cool in the pans. Then move it to a wire rack to cool again. You need this as cool as possible without it spoiling! Make sure you can smack that and not hurt your hand!

4. Now the fun part.

Assemble

1. Select one of the parts to be the bottom layer and lay it on whatever surface you’re gonna use to ice it.

2. Take a knife and slice off the dome that baked to make it flat. Save the parts you slice off in a bowl.

3. Finally pull out that cheesecake and remove it from the pan. Lay it on top of the bottom you made. If the edge is spilling over, use the same knife to carefully, CAREFULLY, slice it to scale. Learn from my mistakes!

4. Add the top layer as is. Now take that cream cheese and an icing spreader if you have it and go crazy. Go crazy all over it!

5. Now after you finish icing it to your desired levels grab those crumbs you saved from the bottom layer. Use them for decoration. And you’re done! Keep in fridge til serving.

Afterthoughts

I had my coworkers eat this and to quote one ‘the red velvet is light and not too compact. It isn’t an overwhelming flavor of food coloring. The cheesecake, which could easily overwhelm the cake in taste was fluffy and chill and the perfect compliment to the cake. The cream cheese icing is the perfect touch to the flavor.” This is a treat that is great for any holiday that uses red as it’s base color like Christmas or Valentines!