Red Velvet Cheesecake Cake

Recipe by Realtor by day
READY IN: 3hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For cheesecake:
  • Preheat oven to 325 degrees. Set a kettle of water on to boil.
  • Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
  • Gradually add sugar, beating until fluffy.
  • Beat in lemon juice and salt.
  • Beat in the eggs, one at a time, scraping down the side of the bowl after each.
  • Beat in the sour cream.
  • Spray the pan with non-stick spray like Baker's Secret.
  • Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
  • Wrap bottom half of pan in foil.
  • Pour in filling and place in a large, oven safe pan.
  • Pour in boiling water to come halfway up side of the springform pan.
  • Bake until just set in center, about 45 minutes.
  • Remove pan from water. Let cool for approximately 20 minutes.
  • Run a knife around edge and continue to cool completely.
  • Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
  • Cover in plastic wrap and freeze.
  • For the cake:
  • Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them.
  • Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
  • Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
  • Add dry ingredients and beat until smooth, about 2 minutes.
  • Divide 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.
  • If you didn't use cake strips, level the layers now.
  • Frosting:
  • Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
  • Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
  • Assembly:
  • Place bottom layer on cake stand.
  • Remove cheesecake from freezer, unwrap and 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.
  • Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
  • Refrigerate until ready to serve.
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