Cheesecake – Red Rapture Recipe
A slice of vanilla cheesecake topped with red velvet cake crumbs, cream cheese icing, raspberry sauce and crunchy bits of red berry crumble.
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Ingredients
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Cheesecake Base
Red Velvet Crumbs
Cream Cheese Icing
Raspberry Sauce
Berry Crumble
Method
Prepare the Cheesecake
Make the Cheesecake Base
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mix until combined. Add vanilla extract and eggs, one at a time, mixing well after each addition. Stir in sour cream and flour until just combined.
Bake the Cheesecake
Preheat the oven to 325°F (160°C). Pour the cheesecake batter into a greased springform pan. Bake for 50-60 minutes until the center is set. Let cool and refrigerate for at least 4 hours or overnight.
Prepare the Red Velvet Crumbs
Bake the Red Velvet Cake
Prepare the red velvet cake mix according to package instructions. Bake in a 9x13 inch pan. Once cooled, crumble the cake into fine crumbs.
Make the Cream Cheese Icing
Prepare the Icing
In a mixing bowl, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
Make the Raspberry Sauce
Make the Berry Crumble
Prepare the Crumble
In a mixing bowl, combine mixed berries, sugar, oats, flour, and melted butter. Mix until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden.
Assemble the Cheesecake
Layer and Serve
Once the cheesecake is chilled, spread cream cheese icing on top, sprinkle with red velvet crumbs, drizzle with raspberry sauce, and top with berry crumble. Serve and enjoy!