Treat yourself with a slice of this divine Red Velvet Cheesecake. Tender red velvet cake sandwiches creamy cheesecake for the ultimate dessert pairing.
Pre heat your oven to 325 degrees
Starting with the red velvet crumble topping dry ingredients, add the flour, baking soda, backing powder, salt, and cocoa powder to a large bowl. Gently mix together with a whisk until combined.
In a separate large bowl for the wet ingredients, add the vegetable oil and sugar. Whisk vigorously until the sugar is dissolved. Then add the eggs, buttermilk, vanilla extract, red food coloring, coffee, and vinegar. Continue to whisk until all ingredients are well incorporated.
Add all wet ingredients to the bowl with the dry ingredients and begin to slowly mix together with a whisk then using a plastic spatula. Once the cake batter is finished.
Prep your 9"x 9"baking dish by rubbing butter or oil around all of the sides. Then pour in your cake batter into the dish.
Bake in your pre heated oven for 30-40min. Once the cake topping is done, remove from the oven and let it cool entirely before crumbling.
Using a stand mixer with the paddle attachment or a hand mixer, add the cream cheese, powdered sugar, heavy cream, and vanilla to the bowl and mix on medium speed until the no bake cheesecake filling is combined. Remove from the stand mixer into a separate bowl and set aside at room temperature.
To make the whipped cream, add heavy cream, powdered sugar, and vanilla extract to your stand mixer bowl or regular bowl for your hand mixer and whisk until the cream forms stiff peaks. Reserve for assembly.
For assembly: Evenly distribute the no bake cheesecake mixture into each small bowl, ramekin or small mason jar should make 4-6 servings depending on the size. Then take your cooled red velvet cake and crumble using your hands or a fork and layer it on top of the cheesecake. The red velvet layer can be as much or as little as you would like. Top with your homemade whipped cream and garnish with a nice sprinkle of Herbie's Cardamom Ground.
This recipe can be made 24 hours in advanced and kept covered in the refrigerator until ready to serve.