Ingredients

For the Red Velvet Cake

• 1 box Red Velvet Cake mix (15.25 oz) – The base for the moist, chocolatey cake layers
• Water – Helps create a tender, moist crumb
• Sour cream – Adds moisture and richness to the cake
• Mayonnaise – Contributes to a soft, tender texture
• Large eggs at room temperature – Provide structure and help the cake rise
• Kosher salt – Enhances the flavors of the other ingredients
• Vanilla extract – Adds depth and complexity to the cake’s flavor profile

For the Cheesecake

• Cream cheese – The foundation for the creamy, tangy cheesecake filling
• Sugar – Sweetens the cheesecake and balances the tanginess of the cream cheese
• Vanilla paste – Infuses the cheesecake with a more intense vanilla flavor
• Heavy cream at room temperature – Creates a smooth, silky texture
• Flour – Helps stabilize the cheesecake and prevents cracking
• Large eggs at room temperature – Binds the ingredients together and adds richness

For the Cream Cheese Frosting

• Cream cheese – The base for the smooth, tangy frosting
• Butter – Adds richness and helps create a spreadable consistency
• Kosher salt – Balances the sweetness and enhances the flavors
• Vanilla paste – Infuses the frosting with a deep vanilla flavor
• Powdered sugar – Sweetens the frosting and helps create a smooth texture
• Heavy cream – Thins the frosting to the perfect consistency for spreading

For the Garnish

• Bars of white chocolate – Shaved into curls for a beautiful, elegant finish

How to Make a Red Velvet Cheesecake Cake

1. Preheat the oven to 300 degrees F.


2. Prepare the two 9-inch round cake pans, by spraying non-stick spray into the pans, then cut parchment rounds, place those into the pans, and then spray again. (don’t skip the parchment paper, this is needed to make sure the cheesecake comes out of the pan.)


3. Bring 2 quarts of water to boil, you will use this for a water bath to make the cheesecake.


4. In a large bowl combine cream cheese, and mix with a hand mixer until it is smooth. Then add eggs one at a time beating well after each addition, be sure to scrape the sides of the bowl as needed.


5. Whisk the cream and flour together so there are no lumps, and beat the cream mixture into the cream cheese.


6. Pour half of the batter into each pan.


7. Place one 9-inch round onto a rimmed baking sheet. Add hot water to the rimmed baking sheet. Repeat with the other round 9-inch pan and another rimmed baking sheet.


8. Place one rimmed baking sheet carefully onto the top rack, and one on the bottom rack.


9. Bake for 20 minutes. Then carefully rotate the top baking sheet to the bottom rack, and move the rimmed baking sheet that was on the bottom to the top.


10. Bake for an additional 10 minutes.


11. Turn the heat off. Open the door for a few seconds to allow some heat to escape. Then close the door.


12. Allow the cakes to remain in the cooling oven for an additional 30 minutes.


13. Crack the oven door open and let sit for an additional 30 minutes.


14. Remove to racks and run a thin spatula around the inside of each pan to make sure the cakes have released from the sides.


15. Cool completely, and then chill in the refrigerator for at least 4 hours or overnight. When cooled, turn the cheesecakes out onto parchment-lined lined racks. Place the lined rack on top of the pan, invert both, and give a firm rap on the counter. The cheesecake should release from the pan with no problem.


16. Pick the platter that you want to serve the cake on, it’s best to assemble it there so you don’t have to move it.


17. Use a vegetable peeler to shave the sides of the bars of white chocolate to make the white chocolate curls.


18. Refrigerate the white chocolate curls.


19. In a large bowl combine cream cheese, butter, Kosher salt, and paste. Mix well with a hand mixer. Add powdered sugar in one cup at a time, then add the heavy cream. Continue to beat until smooth.


20. Place a tablespoon of frosting in the center of your platter and then press one of the cake rounds down into it, making sure to center the cake.


21. Spread 3⁄4 cup of frosting evenly over the cake layer.


22. Place one of the frozen cheesecake rounds onto the frosting and press down lightly.


23. Frost with an additional 3⁄4 cup of frosting.


24. Place the other cake round on top of the frosting and press down gently. Top with another 3⁄4 cup of frosting and then finish with the last frozen round of cheesecake.


25. Scrape the rest of the frosting out onto the top of the cake. Spread it out into an even layer and then spread the excess that extends over the edge of the cake thinly around the sides.


26. Use an offset spatula to make a simple zigzag design in the frosting on the top of the cake. Press the white chocolate shavings liberally around the sides of the cake.