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Knock You Naked Red Velvet Cheesecake Recipe

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★★★★★

4.4 from 78 reviews

This Knock You Naked Red Velvet Cheesecake combines the rich, velvety texture of classic red velvet cake with a creamy, smooth cheesecake layer, topped with fluffy whipped cream and optional red velvet crumbs for garnish. A stunning dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

Red Velvet Cake Base

  • 1 box red velvet cake mix (plus eggs, oil, and water as directed on the box)
  • Grease for 9” springform pan

Cheesecake Layer

  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Whipped Topping

  • 2 cups heavy whipping cream
  • 4 tbsp powdered sugar
  • 2 tsp vanilla extract
  • Optional: red velvet cake crumbs for garnish

Instructions

  1. Bake the Red Velvet Base: Preheat your oven to 350°F (175°C). Prepare the red velvet cake mix according to the package instructions, including the eggs, oil, and water. Pour the batter into a greased 9″ springform pan. Bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, level the top if needed, then place it in the fridge to chill.
  2. Make the Cheesecake Layer: Lower the oven temperature to 325°F (163°C). In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream, all-purpose flour, vanilla extract, and salt until just combined. Line the sides of the springform pan with parchment paper to prevent sticking. Pour the cheesecake batter evenly over the chilled red velvet base. Bake for 55 to 60 minutes, until the center is just set but still slightly jiggly. Allow it to cool at room temperature, then refrigerate for at least 4 hours or freeze for at least 1 hour to firm up in preparation for layering.
  3. Prepare Whipped Topping: Using a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat. Spread or pipe the whipped cream over the fully chilled cheesecake layer to create a light and fluffy topping.
  4. Finish & Garnish: For extra visual appeal, sprinkle red velvet cake crumbs over the whipped topping or drizzle with a red glaze of your choice. Slice the cake carefully using a sharp knife, and serve chilled for the best flavor and texture.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
  • Chilling the red velvet cake base thoroughly before adding the cheesecake layer helps prevent mixing of layers.
  • Use cold bowls and beaters when whipping the cream to achieve better volume.
  • Freezing the cheesecake before topping helps achieve clean slices.
  • For best results, avoid overbaking the cheesecake to keep it creamy.

Keywords: Red Velvet Cheesecake, Cheesecake Recipe, Red Velvet Cake, Dessert, Layered Cake, Holiday Dessert

Find it online: https://freshrecipehub.com/knock-you-naked-red-velvet-cheesecake-recipe/