Red Velvet Cheesecake

One of my favorite desserts is red velvet cheesecake. Two layers of red velvet cake with a layer of cheesecake in between. This is such a festive cake and perfect for the holiday season. Visit and Subscribe to the YouTube channel for more fun Christmas videos. This is the 1st video of the MCC 12 Days of Christmas video series. Don't forget to give this video a thumbs up and comment below with any questions.

Happy Holidays!

You'll Need:

2 Cake pans (7" or 8")

1 Spring form pan (7" or 8")

Foil

Piping Bag with star tip

Boiling Water

Cheesecake:

2 eggs

1 C Sour cream

1/2 C sugar

1 tsp lemon zest

1 tsp vanilla

8 oz. cream cheese

Vanilla or Cream Cheese Frosting

Start off by gathering all of your ingredients. Allow for the eggs, sour cream and cream cheese to reach room temperature before starting. If needed remove the cream cheese from the package and put in the microwave for about 30 seconds to soften.

In a standing or hand held mixer, start creaming (beating) the cream cheese until it's lump free. This should take about two minutes. Then, add the eggs one by one and continue to mix for another minute. Next add the sugar, lemon zest and vanilla and continue to beat for about four minutes until it becomes lighter and fluffier.

Preheat oven to 325 degrees. Prepare the spring form pan by placing a fitted piece of parchment paper on the bottom of the pan so the cake won't stick. Wrap the outside of the pan in foil and pour the cheesecake batter into the pan. Place that pan into a larger pan or pot and add boiling water to make a water bath. Fill about half way and bake the cheesecake on 325 for about 45 minutes or until there's little to no jiggle in the center.

Feel free to use a homemade recipe. We're going to use a box cake for convenience and time management. Choose your favorite red velvet cake mix and prepare the cakes as stated on the box. Prep the cake pans by greasing the sides and placing fitted pieces of parchment on the bottom of the pan. Divide the batter in between the cake pans and bake at 350 degrees for 25 minutes.

Cool the cakes and place the cheesecake in the freezer for at least 2 hours or overnight.

Begin to the stack the cake by placing a layer of red velvet on a cake board, then the cheesecake and finish with the last red velvet layer. If necessary trim the edges of the red velvet cakes so that all layers are the same size. Save any trimming for decoration.

Create a crumb coat (very this layer of frosting) to trap the crumbs all over the cake and freeze for at least 15 minutes or until the frosting has hardened.

Apply the last coat of frosting using a long spatula or butter knife. If the frosting starts to harden, occasionally dip the knife into hot water to assist with the frosting process. My cake was extremely crumby so the water method was a great help to me.

Crumble any red velvet cake scraps with your fingers and apply to the top center of the cake and the bottom base of the cake as a border.

Fill a piping bag with frosting and using a star tip pipe a border OR complete the cake with a drizzle of white chocolate and/or white chocolate shavings.

Chill, slice and ENJOY.

Happy Holidays!