Red Velvet Cheesecake
- 1 can (18.25 ounces) red velvet cake mix (like Duncan Hines®)
- 1 ¼ water
- 1/3 cup vegetable oil
- 3 eggs
- 2 (8 oz) packages cream cheese, softened, divided
- (2 cup) white sugar
- 1 egg white
- 1/3 cup unsalted butter, softened
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Step by step :
Preheat oven 350 degrees F (175 degrees C).
Putting cooking spray on a 9-by-13-inch baking dish.
Using an electric mixer, blend the cake mix, water, oil, and 3 eggs in a bowl.
Spread the bottom of the mold with half of the dough in an even layer.
In a separate bowl, use an electric mixer to beat together 1 1/2 packets of cream cheese, white sugar, and an egg white until smooth.
Spoon the cream cheese mixture into the pan where the cake dough is.
Pour the rest of the batter on top and spread it out evenly to cover the cream cheese mixture completely.
Bake in a preheated oven for about 40 minutes, or until the top is firm and no longer shines.
Wait at least 40 minutes for the cake to cool all the way down.
In a bowl, mix the rest of the cream cheese and butter together.
Mix the icing sugar in until it is smooth.
Add vanilla extract and stir until it is smooth.
Add milk; stir until smooth.
Spread frosting on a cake that has cooled.