This Red Velvet Cake Cheesecake is a thick, delicious and decadent cheesecake layered between layers of Red Velvet Cake and covered in cream cheese frosting. It's the ultimate comfort cake and is a family favourite!
1 1/2pounds packages cream cheese, cut into chunks, at room temperature3 8-oz.
4large eggsat room temperature
1teaspoonlemon juice
2teaspoonsvanilla extract
1/4teaspoonsalt
1/2cupheavy cream
Red Velvet Cake:
2 1/2cupspastry flour
1 1/2cupssugar
1teaspoonbaking powder
1teaspoonsalt
2Tablespoonscocoa powderunsweetened
1bottle red food colouring2 oz.
1/2cupoilcoconut, canola or vegetable
2eggsat room temperature
2teaspoonsvanilla extract
1cupbuttermilk
1teaspoonwhite vinegar
1teaspoonbaking soda
Cream Cheese Frosting:
16oz.cream cheesesoftened
1teaspoonvanilla extract
1/2cupunsalted buttersoftened
3cupspowdered sugarsifted
1/4teaspoonsalt
Instructions
For the crust:
Adjust an oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit.
In a food processor, process the graham crackers and the sugar until you have fine crumbs, about 1 cup. Add the butter while pulsing, bit by bit, for about 10 1-second pulses.
Transfer the crumb mixture to a sprayed/ buttered and floured 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown for 10 minutes. Cool on a wire rack to room temperature.
For the Cheesecake filling:
Change the temperature to 325 degrees Fahrenheit.
In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth – about 3 minutes. Scrape down the sides of the bowl as needed.
Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition.
Add the lemon juice, vanilla and salt and mix to combine.
Add the heavy cream and mix until incorporated, about another 5 seconds.
Give the bowl a final scrape and pour the mixture into the prepared springform pan. Add a roasting pan in the oven, in the shelf above. Fill the roasting pan with enough water to fill it halfway.
Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the in the oven for about an hour.
Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours. Place the cheesecake in the fridge to set for at least 6 hours.
Red Velvet Cake
Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
Mix the flour, baking powder, and salt into a medium bowl; set aside.
In a small bowl, mix food coloring and cocoa powder to form a paste without lumps; set aside.
In a large bowl, using a hand mixer or stand mixer, beat oil and sugar together until light and fluffy, about three minutes.
Add eggs one at a time.
Add the vanilla and cocoa mixture. Remember to scrape down the sides of the bowl.
Add the flour and buttermilk interchangeably, ensuring to end with the flour. I do mine in thirds.
In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
Cream Cheese Frosting
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
To assemble:
Freeze the cheesecake for at least 3 hours so that it's firm enough to place on top of the first layer of red velvet cake.
Place first layer of red velvet (leveled) down, and then place the cheesecake on top of it. Mine was a little bit wider, so I carefully and patiently cut around it to even it out. Find a, erm, useful purpose for the scraps of cheesecake.
Place the next layer on top (Note - if you want to frost the insides as well, go ahead. But I thought it would've been way too rich so I opted out).
Refrigerate the cake for about 30 minutes to 1 hour.
Apply a base coat of frosting around the cake (red velvet cake can be very hard to frost because you may keep ending up with little red flecks of cake). Refrigerate for about 30 minutes to set the base coat.
Finish frosting, and refrigerate a bit more to let the frosting set.