*Ingredients
°Butter, for cake frying
°flour, for cake frying
°1 red velvet cake mix box, plus required ingredients on
°2 8 oz. Soft cream cheese pack
°2/3 c. Sugar
°2 Eggs
°1/3 c. Sour cream
°1 t. Flour
°1 tsp. Vanilla extract
°1/4 tsp. Kosher Salt
°2 cup heavy cream
°4 tbsp sugar powder
°2 teaspoons vanilla
*Instructions
Oven 1-Preheat to 350F
2 flour single springform 9 ′ ′ cake frying pan.
3-Prepare red velvet cake mixture according to box directions. Pour mixture to the prepared cake pan.
4-Bake for 30 to 32 mn.
5-Let slightly cool in the cake pan and then discard, use the cake level to make sure the top is even and flat aside.
6-In a large bowl using a hand mixer or a stand mixer bowl with a paddle attachment, whisk the cream cheese and sugar until cooked and blended, 3 minutes.
7-Add eggs, one at a time, even combined.
8-Adding sour cream, flour, vanilla & salt and whisk until combine.
9-Pour filling a 9- ′ separate frying pan, use parchment paper to line it and then bake until slightly shaken in the middle, about 1 hour.
10-Let slightly cool, then transfer to the freezer to cool completely and hold together before assembling over the red velvet cake layer. Using cake level again if necessary/wish to achieve equal layers.
11-Add all the ingredients into the mixing bowl.
12-Using a large balloon whisk, whisk the ingredients manually for about five minutes until the soft peaks begin to form.
13. You will know that the whipped cream is ready when the cream forms soft peaks and grabs the whisk.
14-Be are careful not to overflow.
15-Top red velvet cake with cheesecake layer carefully.
Whipped cream 16-Then be distributed on the top of the cheesecake.
17-Use pastry tip designer decoration to create whipped dolls on the edge.
18-Garnish with red velvet cake crumbs and serve.
Enjoy !!
