Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake



1 lb ( 2x 8ounce packages/ 454g) cream cheese, at room temperature
2/3 cup (5oz/150g) granulated white sugar
pinch of salt
2 large eggs
2/3 cup (5oz/150g) heavy whipping cream
1 teaspoon vanilla extract

Red velvet cake:

2 1/2 cups (12 1/2oz/ 375g) all-purpose flour
1 1/2 cups (12oz/ 360g) white sugar
1 tsp cinnamon
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups (12 fl oz/ 360g) vegetable oil, or any flavourless oil
1 cup (8 oz/ 240g) buttermilk
4 tablespoons red food colouring
2 teaspoons vanilla extract
Cream cheese frosting;

5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted lightly to remove any lumps
1 lb (16 ounces/ 454g) packages cream cheese, at room temperature
1/2 cup (4oz/ 112g) butter, at room temperature
1 tablespoon vanilla extract

Instructions :

Prepare the cheesecake layer: Preheat oven to 325oF (160oC). Place a large roasting pan on the lower third rack of the oven.
Grease and line a 9-inch springform pan. Wrap a layer of foil around the bottom and up the sides of the pan.
In a stand mixer or hand, mixer mix the cream cheese until smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping downsides of the bowl as needed.
Add eggs, one at a time. Finally, mix in whipping cream and vanilla. Mix until smooth.
Pour the batter into the prepared pan. Set the pan into the roasting pan in the preheated oven. Carefully pour an inch of hot water into the roasting pan to regulate the temperature.
Bake the cheesecake for 45 minutes. It should be set to the touch. Remove the cheesecake from the water pan and let it cool on a wire rack for at least an hour.
When it has cooled, place the cheesecake into the fridge and let the cheesecake go completely cold. The cheesecake can be made the day before.
Prepare the cake layers: Preheat oven to 350oF (180oC). Grease and line two 9-inch round cake tins.
In a large bowl, sieve together flour, sugar, cinnamon, cocoa powder, baking soda and salt.
In a separate jug, whisk together eggs, oil, buttermilk, food colouring and vanilla.
Whisk into the flour mixture. You can do it by hand. Take care not to overmix the batter. Spread the batter evenly into the prepared pans, dividing equally.
Bake 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Let cakes cool in the tin then turn out onto a rack to cool completely.
Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, beat powdered sugar, butter and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.

Assemble the cake:

Place one cake layer smooth side facing you. Carefully lay on the cheesecake layer and peel off the parchment.
Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger than your cake, gently shave off some of the cheesecake to get it to the same size as your cake layers.
Place the 2nd cake layer on top of the cheesecake, smooth side facing you.

Frost the cake:

Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting.
Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting.
Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake.
Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too.
Decorate, as desired. then keep this cake refrigerated.