Knock You Naked Red Velvet Cheesecake!

Step 1

Preheat oven to 350F

Step 2

flour one springform 9" cake pan.

Step 3

Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.

Step 4

Bake for 30 to 32 minutes.

Step 5

Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.

Step 6

In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.

Step 7

Add eggs, one a time, until combined.

Step 8

Add sour cream, flour, vanilla, and salt and beat until combined.

Step 9

Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.

Step 10

Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.

Step 11

Add all the ingredients to a mixing bowl.

Step 12

Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.

Step 13

You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.

Step 14

Be careful not to overdo the whisking –

Step 15

Top the Red Velvet cake with the cheesecake layer carefully.

Step 16

Then spread the whipped cream over the top of the cheesecake.

Step 17

Use a decorators pastry tip to create whipped dollops on the edge.

Step 18

Garnish with red velvet cake crumbs and serve.

Step 19

ENJOY!