Knock You Naked Red Velvet Cheesecake
Luscious layered red velvet cheesecake with whipped vanilla cream, baked in one pan for a dramatic viral worthy dessert.
Ingredients
Ingredients
- 1 box red velvet cake mix about 15.25 oz
- Ingredients called for on cake mix box typically 3 large eggs, 1/2 cup neutral oil, and water as directed
- Nonstick spray or butter for greasing pan
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 1/3 cup sour cream room temperature
- 1 tbsp all-purpose flour
- 1 tsp vanilla bean paste
- 1/4 tsp fine salt
- Parchment paper for lining pan sides
- 2 cups heavy whipping cream very cold
- 4 tbsp powdered sugar
- 2 tsp vanilla bean paste
- Optional red velvet cake crumbs or red glaze for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment if desired.
- Prepare the red velvet cake batter according to the package directions, using the eggs, oil, and water listed on the box.
- Pour the cake batter into the prepared springform pan and smooth the top with a spatula.
- Bake the cake layer at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cake cool completely in the pan on a wire rack.
- If the cake has domed, use a serrated knife to gently level the top so the cheesecake layer sits flat.
- Place the cooled cake in the refrigerator and chill until firm, about 45 minutes to 1 hour.
- Reduce the oven temperature to 325°F.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with a mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the 2 eggs one at a time, mixing on low speed after each addition just until combined and scraping the bowl as needed.
- Add the sour cream, flour, 1 teaspoon vanilla bean paste, and salt, then mix on low speed until the batter looks smooth and uniform.
- Remove the chilled cake from the refrigerator and line the inner sides of the springform pan with a strip of parchment paper that rises slightly above the rim.
- Pour the cheesecake batter gently over the cake layer and smooth the top with a spatula.
- Tap the pan firmly on the counter a few times to release any large air bubbles in the cheesecake batter.
- Place the pan on a baking sheet and bake at 325°F for 55 minutes, or until the outer edges are set and the center jiggles slightly when you gently shake the pan.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 30 minutes.
- Remove the cheesecake from the oven and cool completely at room temperature on a wire rack.
- Cover the cooled cheesecake and refrigerate for at least 4 hours, or until very firm, or freeze for about 1 hour to speed up firming before topping.
- About 15 minutes before serving, place a large metal mixing bowl and beaters in the refrigerator to chill.
- Add the cold heavy whipping cream to the chilled bowl along with the powdered sugar and 2 teaspoons vanilla bean paste.
- Beat on medium high speed until soft peaks form and the cream holds its shape but still looks smooth and billowy.
- Release and remove the sides of the springform pan, then peel away the parchment from the edges of the cheesecake.
- Spread or pipe the whipped vanilla cream on top of the fully chilled cheesecake, creating soft swirls or rosettes.
- Garnish the top with red velvet cake crumbs or drizzle with red glaze if using.
- Slice with a sharp knife wiped clean between cuts and serve the cheesecake well chilled.
Notes
- Keep leftovers covered in the refrigerator for up to 4 days.
- For cleaner slices, chill the cheesecake overnight and use a hot, dry knife for cutting.
- For cleaner slices, chill the cheesecake overnight and use a hot, dry knife for cutting.