Red Velvet Cheesecake Cake Recipe

Ingredients

• 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
• 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
• 12 ounces cream cheese, softened
• 12 ounces butter, softened
• 1 1/2 teaspoons vanilla extract
• 3 cups confectioners’ sugar
• 1 bar white chocolate (Optional for decoration) or 1 bar dark chocolate (Optional for decoration)

Instructions

1. Preheat the oven to 325 degrees Fahrenheit and set a kettle of water to boil for the cheesecake.
2. Using an electric mixer, beat 1 1/4 lbs of cream cheese on medium speed until fluffy, scraping down the bowl as needed.
3. Gradually add 3/4 cup sugar and continue beating until fluffy. Mix in the lemon zest, lemon juice, and 1/4 teaspoon of coarse salt.
4. Beat in 2 large eggs, one at a time, ensuring to scrape down the sides of the bowl after each addition. Then, mix in 1/2 cup sour cream until smooth.
5. Cut parchment paper into a circle and line the bottom of a springform cheesecake pan, wrapping the bottom half in foil to prevent leaks. Pour in the filling and place the pan in a roasting pan.
6. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the cheesecake pan. Bake for about 45 minutes, or until just set in the center. Remove from the water and let cool for 20 minutes; then run a knife around the edge and let it cool completely before covering and chilling overnight.
7. For the cake, preheat the oven to 350 degrees Fahrenheit. Sift together 2 1/2 cups cake flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 tablespoon cocoa powder, and 1 teaspoon salt in a medium bowl.
8. In a large bowl, beat together 2 eggs, 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white distilled vinegar until well combined.
9. Gradually add the dry ingredients to the wet ingredients and mix until smooth, about 2 minutes.
10. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean. Let the cakes cool for about 5 minutes before inverting each onto a plate, then again onto a cooling rack. Let them cool completely before leveling.
11. For the frosting, beat 12 ounces of softened cream cheese with 12 ounces of softened butter and 1 1/2 teaspoons of vanilla extract until combined. Gradually add 3 cups of confectioners’ sugar and beat until light and fluffy, about 5-7 minutes.
12. To assemble, place the bottom layer of red velvet cake on a cake stand. Remove the cheesecake from the freezer, unwrap it, and peel off the parchment paper before placing the cheesecake on top of the cake layer. If necessary, trim the cheesecake for a better fit.
13. Place the top layer of red velvet cake on the cheesecake. Apply a generous layer of cream cheese frosting as a crumb coat, being cautious not to mix in any cake crumbs. Refrigerate for about 30 minutes, then frost with the remaining frosting as desired.
14. For a finishing touch, top with shaved white chocolate or dark chocolate before refrigerating until ready to serve. Remember, it can sit out for 20-30 minutes before serving without losing its charm.