Red Velvet Cheesecake
Ingredients:
32 ounces cream cheese, room temperature
2 1/4 cup sugar
1⁄2 tablespoon fresh lemon juice
1 1⁄4 teaspoon coarse salt
4 large eggs
1⁄2 cup sour cream, room temperature
2 1⁄2 cups cake flour
1 1⁄2 teaspoons baking soda
2 tablespoons cocoa powder
1 1⁄2 cups vegetable oil (I always use melted coconut oil)
1 cup buttermilk
3 tablespoons red food coloring
3 1/2 teaspoons vanilla extract
1 1⁄2 teaspoons white distilled vinegar
12 ounces butter, softened
3 cups confectioners' sugar, sifted
Directions:
1 For the cheesecake: Preheat oven to 325 degrees. Set a kettle of water on to boil.
2 Using an electric mixer, beat 20 ounces of the cream cheese on medium until fluffy while scraping down the sides of the bowl. Gradually add 3/4 cup of the sugar, beating until fluffy. Beat in lemon juice and 1/4 teaspoon of salt. Beat in two of the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream.
3 Spray your cake pan with non-stick spray. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
4 Wrap bottom half of pan in foil.
5 Pour cheesecake batter in the cake pan and place that in a larger, oven safe pan. Pour in boiling water in the outer pan to come halfway up side of the inner pan.
6 Bake until just set in center, about 45 minutes.
7 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.
8 For the red velvet cake: Preheat oven to 350°.
9 Sift together flour, remaining white sugar, baking soda, cocoa, and 1 teaspoon salt into a medium bowl.
10 Beat 2 eggs, oil, buttermilk, food coloring, 2 teaspoons of the vanilla, and vinegar in a large bowl with an electric mixer until well combined.
11 Add dry ingredients and beat until smooth, about 2 minutes.
12 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.
13 Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If needed, level them off with a serrated knife so they are flat.
14 For the frosting: Beat 12 ounces of the cream cheese, butter, and the remaining vanilla together in a large bowl with an electric mixer until combined. Add confectioners sugar and beat until frosting is light and fluffy, 5–7 minutes.
15 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 trim it, wait about 10 minutes for the cheesecake to soften, then trim it with a knife. Place the top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting.
16 Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
17 Refrigerate until ready to serve. Enjoy!
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