RED-VELVET-CHEESECAKE

 

HOW TO MAKE RED-VELVET-CHEESECAKE

This Red Velvet Cheesecake recipe combines a quick red velvet foundation with an easy no-bake cheesecake topping to create a delectable dessert that everyone can make. The best part is that this cake can be baked ahead of time and kept refrigerated until serving time, making it the ideal special event dessert.
The foundation of this cake is constructed from a box of red velvet cake; however, do not follow the guidelines on the box while making the cake base. We flavor them with additional seasonings to make them even more delectable. A special party or a potluck would be incomplete without this delectable dessert.

THE INGREDIENTS NEEDED FOR MAKING THE RED VELVET CAKE:

Red velvet cake mix; I used the the15.25-ounces box.

A large egg.

½ Cup.Of vegetable oil.

⅓ Cup.Of whole milk.

AND FOR MAKING MY NO-BAKE CHEESECAKE, YOU’LL NEED:

12-ounces.Of cream cheese, softened at room temp.

1½ Cups.Of powdered sugar.

1 small spoon.Of vanilla extract.

1½ Cups.Of heavy cream.

For decorating: Prepared whipped cream and fresh berries.

PREPARATION METHOD:

1st Step

To start, turn on the oven, and set the temperature to 350 degrees. Spray a 10″ springform pan with nonstick cooking spray.

2nd Step

Combine the dry cake mix, eggs, oil, and milk in a mixing bowl and stir until well combined. In a medium-sized bowl, mix on medium for two minutes or until smooth.

3rd Step

Bake for 20-25 minutes, or until a toothpick comes out clean, in a pan that has been lined with baking paper. Make sure not to over-bake.

4th Step

If necessary, use a spatula to gently push the sides of the cake together to even and flatten it out. Allow cooling fully.

5th Step

Whip together the cream cheese until it is light and fluffy by beating in the powdered sugar and vanilla. Using an electric mixer, gradually add in heavy cream, mixing until it becomes thick and creamy and firm peaks form.

6th Step

Remove the red velvet cake from its pan by running a butter knife along the edges.

7th Step

Spread the cheesecake mixture on top of the cooled red velvet cake. Refrigerate for 4 hours or overnight after covering with plastic wrap.

Last Step – To finish, decorate as you want.

TIPS FOR MAKING A PERFECT RECIPE:

Do not follow the directions on the back of the cake mix box; instead, follow the directions in the recipe below.

For best results, use room-temperature eggs and cream cheese. The cheesecake layer will melt if the cake layer is not completely cooled.

Refrigeration is required for at least four hours. This cake can be made in advance and stored in the freezer.

 

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