Ingredients
1boxred velvet cake mix
1egg
½cupvegetable oil
⅓cupmilk
12ozcream cheese
1½cupspowdered sugar
1½cupsheavy cream
1tspvanilla
whipped cream,for decorating
raspberries
Preparation
Preheat the oven to 350 degrees F. Grease the bottom and sides of a 10-inch springform pan.
Combine the dry cake mix, egg, oil and milk.
Mix on medium speed for 2 minutes or until smooth. Spread the mixture into the prepared pan.
Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool completely.
Beat together the cream cheese, powdered sugar, and vanilla until fluffy.
Add in the heavy cream, then continue beating, until thick and creamy and stiff peaks form.
Run a butter knife around the edges of the red velvet cake to loosen it.
Spread the cheesecake mixture over the cooled red velvet cake.
Cover and refrigerate for 4 hours or overnight.
Serve with whipped cream and raspberries, and enjoy!
