Layered Red Velvet Cheesecake
A rich dessert that combines a classic red velvet cake with a light and creamy cheesecake layer, perfect for any occasion.
Ingredients
For the Cake
- 2 cups red velvet cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Cream Cheese Filling
- 1 cup cream cheese, softened Use room temperature for a smoother mix.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream Whip until stiff peaks form.
- 1/4 cup cocoa powder For dusting.
- Chocolate shavings For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a bowl, mix the red velvet cake mix, melted butter, and egg until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
Cream Cheese Filling
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assembly
- Once the cake is cooled, slice it in half horizontally to create two layers.
- Spread one layer with half of the cream cheese mixture, then place the other layer on top.
- Spread the remaining cream cheese mixture on top and dust with cocoa powder.
- Garnish with chocolate shavings and refrigerate for at least 2 hours before serving.
Notes
Let the cake cool fully before slicing to get even layers. Use room-temperature cream cheese for a smooth filling. Chill the cake well so the filling sets and slices cleanly.