Red velvet cheesecake tastes amazing, is super rich and creamy, and best of all, it’s simple to make. The beauty of this recipe is the simplistic nature of this, and in this, we’ll go over the best red velvet cheesecake recipe.
You can make this as jiggly as you want, or nice and firm, and that’s what people love about this one. It’s tasty, and simple, and even comes with a different series of layers for the cheesecake crust, and the filling as well.
Ingredients
Steps
First, you want to make the cake by preheating the oven to 350.
Get a springform pan that’s abut 9 inches, and then flour it.
Put the batter in there and prepare it based on the instructions of the box, putting this into the cake pan.
Put it n the oven one it’s ready to heat up, and bake it for abut a half hour
Once done, remove this, and then us ea leveler to ensure that the top and the sides are even along with flat. Put this aside
For the cheesecake layer, first you want to get a bowl that’s large, and with a hang mixer, you want to beat the cream cheese. Make sure it’s got the paddle as an attachment
Put the sugar in there, further beating this so it becomes flush and combined, usually about 3 minutes or so
Put an egg in once at every time, until everything is beaten and combined.
Finally, add the salt, flour, and the vanilla, and then beat everything within that until it creates a fluffy mixture.
From there, put the batter into another springform pan that’s the same size, but don’t use the same one. Make sure the parchment paper lines this so that it’s able to be removed readily.
Bake this in the oven until there’s only a little bit of jiggle within the center, typically after an hour or so.
Let this cool a little bit on a cooling rack, and then put it in the freezer so that it firms up fully before you put this frosting over the cake layer. You might need to use a cake leveler once more in order to ensure that it’s got layers that are even.
While this sits, make your whipped frosting by putting everything into a bowl, and with a balloon whisk that’s large, whisk it all together for a few minutes until the peaks form up.
When it’s created peaks and you can it hold form, it’s then time to put it on the cake. Try to ensure it doesn’t get overwhisked
Put this over the cake on the cake, and then add more cheesecake layer as needed, layering each of these and checking this with a leveler.
You can then add a pastry tip to the decorators in order to ensure that there are dollops that are whipped along the edges of this.
Put some red velvet cake crumbs on top for serving.