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Red Velvet Cheesecake Cake with chocolate mousse on top has officially peaked the top of my favorite dessert list. With a layer of cake, a layer of cheesecake and a layer of chocolate to complete it, this will soon be your favorite, too.
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Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake with chocolate mousse on top has officially peaked the top of my favorite dessert list. With a layer of cake, a layer of cheesecake and a layer of chocolate to complete it, this will soon be your favorite, too.
Prep Time1 hour
Cook Time1 hour 20 minutes
Cooling Time4 hours 30 minutes
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake cake, red velvet cheese cake cake, red velvet cheesecake, red velvet cheesecake cake
Servings: 10
Calories: 715kcal
Author: Jill

Equipment

Ingredients

Red Velvet Cake Layer

  • 1 3/4 cups of flour
  • 1/2 cup of sugar
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 egg - beaten
  • 3/4 cup of half n half
  • 1/4 cup of oil
  • 1 Tablespoon of dark red food coloring gel

Cheesecake Layer

  • 3 - 8 ounce packages of cream cheese - softened
  • 1/2 cup of heavy cream
  • 1 Tablespoon of Vanilla
  • 3 eggs
  • 1 cup of sugar
  • 1 heaping Tablespoon of flour

White Chocolate Mousse Layer

  • 2 cups of heavy whipping cream
  • 4 squares of White Chocolate Almond Bark
  • 8 ounces of cream cheese - softened - Divided - see instructions
  • 1/2 cup of powdered sugar
  • 1 teaspoon of vanilla
  • 1/8 teaspoon of salt

Instructions

Red Velvet Cake Layer

  • Preheat the oven to 400 degrees.
  • Line a 9 inch Spring-form pan with parchment paper, and set aside.
  • In the mixing bowl of a stand mixer, mix the egg, milk, oil, and red food coloring gel until well blended.
  • In a separate bowl, combine the flour, sugar, baking powder and salt, and mix well.
  • Add the flour mixture to the mixing bowl, all at once, and mix just until blended.
  • Pour about half of the red velvet cake batter into the Spring-form pan.
  • NOTE: If you think your batter is not dark red, or you'd like it more red, simply add more of the red food coloring gel to the mixing bowl.
  • Bake at 400 degrees, for 15 - 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Place on a wire rack to cool.
  • Once it is cool to the touch gently press down with the palm of your hand, to make sure the cake is even in the pan. If it has risen a bit during baking, the cheesecake will not bake evenly, so press down on the red velvet to smash it a little, and give the cheesecake an even bottom layer.

Cheesecake Layer

  • In the mixing bowl of a stand mixer, add the cream cheese and mix on high with the whisk attachment until the cream cheese is light and fluffy.
  • Scrape down the sides of the bowl, and blend again.
  • Add the heavy cream, vanilla and sugar, and blend well.
  • Add the eggs one at a time, blending after adding each one.
  • Add the flour, and mix well until all ingredient are completely incorporated.
  • Place the mixing bowl in the refrigerator until the Red Velvet bottom is out of the oven, has cooled a bit, and has been pressed down in the pan.
  • Wrap the bottom and a bit up the sides of the Spring-form pan with foil to prevent burning.
  • Pour the Cheesecake mixture on top of the red velvet bottom, and place it in the oven at 425 for 15 minutes.
  • After 15 minutes, turn the temperature down to 325, and bake for 45 - 50 minutes, or until the cheesecake is no longer wobbly in the center.
  • When the cheesecake is done, remove it from the oven to a wire rack, and let it cool completely.
  • Once cooled, cover the top with parchment paper and then with foil, and refrigerate it until time to pipe the mousse on.

Mousse Layer

  • In the mixing bowl of a stand mixer, mix 2 Tablespoons of cream cheese until light and fluffy.
  • Add 1 Tablespoon of powdered sugar, and mix again.
  • Add the vanilla, and mix well.
  • Add the 2 cups of heavy whipping cream, and mix just a couple of times, then stop the mixer and scrape the bowl, making sure the cream cheese is mixed into the heavy cream, add the remaining powdered sugar, and salt, and whip the cream until stiff peaks form.
  • Place the mixing bowl in the refrigerator.
  • In a separate LARGE bowl, place the remaining cream cheese, and stir well until the cream cheese is smooth and creamy.
  • In a microwave safe bowl, add the 4 squares of White chocolate almond bark, and melt at 10 second intervals, until the chocolate is completely melted.
  • Stir until smooth.
  • If the chocolate is a little thick, add a few drops of heavy cream and stir until it thins - add more cream if needed - you might need to place it back in the microwave for another 10 seconds and then stir again.
  • Stir the melted white chocolate into the cream cheese, until smooth and creamy.
  • Remove the whipped cream from the refrigerator, and place about 3 heaping tablespoons of whipped cream into the white chocolate cream cheese mixture - tempering the chocolate.
  • Continue to gently fold the whipped cream into the white chocolate/cream cheese mixture, until all the whipped cream has been added; do not over stir.
  • Place the Mousse in the refrigerator until time to pipe onto the cheesecake.

To add the mousse

  • Remove the cheesecake from the refrigerator and remove the foil, then remove the Spring-form from the pan.
  • Remove the bottom of the pan from the cheesecake, and place the Cheesecake on a cake plate or serving platter.
  • Take the Mousse from the refrigerator and ice the top of the cheesecake with the Mousse.
  • Place the remaining Mousse in a pastry bag with the whipped cream tip.
  • Pipe the Mousse on the top edge of the cheesecake, and go around a couple of times, piping on top of the already piped dollops of Mousse, to make a ruffled effect.
  • Slice in 2 inch pieces and serve immediately. ENJOY!!!

Nutrition

Serving: 10g | Calories: 715kcal | Carbohydrates: 58g | Protein: 9g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 213mg | Sodium: 317mg | Potassium: 271mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1757IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg