SWEETS RECIPES

RED VELVET CHEESECAKE

RED VELVET CHEESECAKE – A couple of months ago, I was contacted by a regular reader (hi Candace!) of this website. Candace absolutely loves the Red Velvet Cake Cheesecake that is served at The Cheesecake Factory. And she wanted to know if I had an easy copycat recipe for it. Well, I don’t live anywhere near a Cheesecake Factory. I had been to one year ago, but that particular dessert didn’t stick out in my mind. But I thought it sounded like a pretty darn good cake/cheesecake.

However, every recipe I Googled seemed to have a bunch of ingredients and a whole lotta steps. Now, you could certainly take nearly a full day to make an exact replica. And I’m sure those recipes would not disappoint. I, on the other hand, decided to just take inspiration from the original cake and make it into something a little more everyday-friendly. I wanted to take the flavors of that cake and make it into an easy (but no less tasty!) dessert. So, here is what I came up with. Red Velvet Cheesecake Cake.

RED VELVET CHEESECAKE

INGREDIENTS NEEDED:

— 1 box Red Velvet Cake mix

— (ingredients needed to make cake: eggs, oil & water)

— 1 block (8 oz (ca. 302 g).) cream cheese

— 1/2 cup sugar

— 1 egg white

For The Icing:

— 1/2 block (4 oz (ca. 151 g).) cream cheese, softened

— 1/3 cup butter, softened

— 2 cups powdered sugar

— 1 tsp. Vanilla

— 1 tbsp. Milk

RECIPE INSTRUCTIONS:

Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it).

Prepare red velvet cake mix according to package directions. Set aside. In a separate bowl, beat together 1 block of cream cheese, 1/2 cup sugar, and egg white. Using a stand mixer or handheld electric mixer, mix well until smooth.

If you are still seeing lumps, keep mixing.

This may take about 2-3 minutes.

Pour half of the red velvet cake batter into the baking dish. Spreading it out as evenly as possible.

Then take all the cream cheese mixture and layer on top of the red velvet cake batter. I drop it by spoonfuls.

Then, using the spoon, just swirl it around lightly.

Now add the rest of the red velvet cake batter on top and spread it out as evenly as possible.

Do your best to spread it out and cover the cream cheese layer.

Put cake into the oven and bake for about 40 minutes (until cake bounces back to the touch & and inserted toothpick comes out clean). Allow the cake to cool completely.

Then start preparing icing. Now, if you read my blog regularly, then you know I’m all about trying to keep things easy.

So if you want, go ahead and ice this cake with a tub of store bought cream cheese frosting. It will still be delicious!

More recipes:

AMAZING WAY TO SERVE POTATOES

SLOW COOKER DIJON PORK CHOPS AND POTATOES

STICKY BISCUIT CINNAMON ROLLS RING

BAKED PARMESAN TOMATOES

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