Red Velvet Cheesecake Cake

This is a traditional red velvet cake sandwiched together with baked cheesecake in the middle and then frosted with cream cheese frosting.

You will start by making the baked cheesecake layer. Start by beating your cream cheese in a stand mixer until it’s a little bit light and loose. Once the cheesecake is smooth and there are no more lumps, add in sugar and salt, then turn the mixer back to medium speed.

Beat it and slowly start adding eggs one by one, and once you are done adding the eggs, turn off the stand mixer and scrape down the sides of the bowl to make sure there are no lumps of cream cheese hiding in there.

Add in your cream cheese and vanilla extract, then turn on the machine and beat on medium speed until the mixture thickens. Pour the batter into a 9-inch springform pan and bake in a brimmed Marie to help regulate the heat and make it cook a little bit gently.

Bake at 325 degrees Fahrenght for 40 to 45 minutes and let it still be a little bit jiggly in the middle.

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