2 hrs 5 mins
1 hr 15 mins
from "erin's food files" - http://www.erinsfoodfiles.com/2010/04/lincolns-red-velvet-cheesecake-cake.html
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Units: US | Metric
For the cheesecake
- 1 1/4 lbs bar cream cheese, room temperature (20 oz)
- 3/4 cup sugar
- 1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon coarse salt
- 2 large eggs
- 1/2 cup sour cream
For the cake
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
For the frosting
- 1For cheesecake:.
- 2Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
- 3Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt.
- 4Beat in eggs, one at a time, scraping down side of bowl after each addition.
- 5Beat in sour cream.
- 6Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
- 7For the cake:.
- 8Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
- 9Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
- 10Add dry ingredients and beat until smooth, about 2 minutes.
- 11Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.
- 13Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
- 14Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
- 16Place bottom cake layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting!
- 17Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
- 18Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until immediately before serving - it's fine to let sit out 20-30 minutes!).
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Nutritional Facts for Red Velvet Cheesecake Cake
Serving Size: 1 (277 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 1130.0
- Calories from Fat 727
- Total Fat 80.7 g
- Saturated Fat 36.6 g
- Cholesterol 219.6 mg
- Sodium 785.1 mg
- Total Carbohydrate 93.5 g
- Dietary Fiber 0.6 g
- Sugars 68.3 g
- Protein 11.4 g
The following items or measurements are not included: