Hello folks! I’m thrilled you’ve joined me on my blog, “Ineskohl Kitchen”, accessible at https://ineskohl.info, for an absolute festive treat! As the holiday season looms, I’ve got a unique spin on a classic dessert – a Double-Layered Red Velvet Cheesecake Cake that will have your guests clamoring for seconds!
As delectable as it sounds, this recipe combines the moist richness of red velvet cake with the creamy delight of cheesecake, encapsulated between two more layers of cake. Sounds tempting, right? Let’s dive into the details and I assure you, while this recipe requires some patience, the outcome is nothing short of heavenly.
For the Cheesecake:
- 3 cups (24 ounces) of cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs, room temperature
- 1 cup of sour cream
- 1 tablespoon of all-purpose flour
- 1 teaspoon of vanilla extract
- A pinch of salt
For the Red Velvet Cake:
- Cheesecake First: Begin by preheating your oven to 323°F (162°C) and prepping your 9-inch springform pan. Line it with a parchment paper cutout, not wax paper, ensuring it covers the bottom completely.
- Move on to the cheesecake mixture. Mix together the softened cream cheese and sugar in a large bowl until well combined. It’s essential to have the cream cheese at room temperature to avoid unnecessary arm wrestling with your mixer.
- Next, add in the eggs, one at a time, making sure to mix for about 20 seconds after each addition. Be careful not to overmix the batter; we’re aiming for a smooth, well-combined texture.
- Time to incorporate the sour cream. Mix again for about 20 seconds on low speed. Next, fold in the flour, salt, and splash of vanilla, blending all the ingredients together harmoniously.
- Now, pour this delectable cheesecake mixture into your prepped springform pan. Slide it into the preheated oven and bake for approximately 45 to 50 minutes. The center will have a slight jiggle to it once baked, signifying it’s done just right.
- Allow the cheesecake to cool down for an hour. Unclamp the pan and transfer it to the refrigerator for a complete cool-down, ideally overnight. A day in advance preparation works best with this recipe.
Red Velvet Layers: Detailed steps to follow here.
- Assembling the Cake: Once the cheesecake and cake layers are ready and fully cooled, you can start assembling this holiday marvel. Start with a layer of red velvet cake, followed by a layer of cheesecake, another layer of red velvet cake, another cheesecake layer, and finally, top it with the last layer of red velvet cake.
- Slather each layer with a generous amount of cream cheese frosting. You can find the frosting recipe linked in the description. The frosting not only adds to the flavor but also helps hold the layers together.
- After icing, coat the exterior with a liberal layer of frosting. Don’t fret if it looks less than perfect, we’re about to garnish it with chopped pecans, which will cover up any frosting inconsistencies and add a delightful crunch to your cake.
- Pop the fully assembled cake into the refrigerator for about two hours before cutting into it.
Voila, your festive Double-Layered Red Velvet Cheesecake Cake is ready to be served!
Tips: This rich and luscious because they were too long to include.