Butter, for the cake pan
Flour, for the cake pan
1 field pink velvet cake mix, plus substances referred to as for on the box
2 8-oz. applications cream cheese, softened
2/3 c. sugar
2 massive eggs
1/3 c. bitter cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
2 cups heavy cream
4 tbsps powdered sugar
2 tsp vanilla
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare pink velvet cake batter in accordance to container directions. Pour your batter in the organized cake pan.
Bake for 30 to 32 minutes.
Let cool barely in cake pan then remove, use a cake leveler to make certain the pinnacle is even and flat -set aside.
In a massive bowl the usage of a hand mixer or the bowl of a stand mixer outfitted with the paddle attachment, beat cream cheese and sugar till fluffy and combined, three minutes.
Add eggs, one a time, till combined.
Add bitter cream, flour, vanilla, and salt and beat till combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake till solely barely jiggly in the center, about 1 hour.
Let cool slightly, then switch to the freezer to cool totally and company up earlier than assembling on pinnacle of the crimson velvet cake layer. Use a cake leveler once more if needed/desired to attain even layers.
Add all the components to a mixing bowl.
Using a giant balloon whisk, whisk collectively the components through hand for about 5 minutes till smooth peaks begin to form.
You’ll comprehend the whipped cream is geared up when the cream has fashioned gentle peaks and holds onto the whisk.
Be cautious no longer to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then unfold the whipped cream over the pinnacle of the cheesecake.
Use a decorator’s pastry tip to create whipped dollops on the edge.
Garnish with purple velvet cake crumbs and serve.