Red Velvet Cheesecake

The whole process is pretty easy just a little time consuming because you do have to bake 2 cakes. But each part is simple. It makes a lot of cake and tastes better the second day.

Ingredients

Cheesecake:
3 8-oz pkgs cream cheese – room temperature
1-1/3 cups sugar
3 Tbs cornstarch
1 Tbs vanilla
3 eggs
2/3 cup heavy cream

Red Velvet Cake
2 Tbs butter – softened
2 Tbs shortening
3/4 cup sugar
1 egg
1 Tbs unsweetened cocoa powder
1 oz red food coloring (a small bottle)
1 cup + 2 Tbs flour
1/2 tsp salt
1/2 cup buttermilk
1/2 tsp baking soda
1-1/2 tsp white vinegar
1/2 tsp vanilla

Cream Cheese Icing
8 oz pkg cream cheese – softened
3-1/2 to 4 cups powdered sugar
1/2 cup butter
1/4 cup heavy cream
1 tsp vanilla
1/4 tsp salt

Instructions

Spray two 9” round cake pans generously with PAM. Trace bottoms of pans onto parchment paper, cut out, and place in bottom of pans. Set aside.

For the cheesecake:
Cream together cream cheese, sugar, and cornstarch with mixer. Add eggs and vanilla – beating until smooth. Add cream & beat in just until combined – don’t overmix. Pour into one of prepared pans. Bake at 350 degrees for about 1 hour and 15 minutes – watching closely near end of baking time. Cool at room temperature, then place in refrigerator for about 2 hours. Run knife around outer edge, tapping pan to remove cheesecake onto the palm of your hand. Set in refrigerator until cold.

For the cake:
Cream butter, shortening, and sugar. Add egg, then mix in cocoa and food coloring. Scrape bowl with a COLORED spatula (red would be best to keep from staining a light colored one). Add flour and salt, then buttermilk – beating well. Sprinkle baking soda over batter, then pour vinegar and vanilla over the top. You’ll see it foam slightly. Fold into batter until well mixed. Pour batter into the other prepared pan. Bake at 350 degrees for about 25-30 minutes, or until it tests done. Cool, then remove cake from pan. Using large serrated knife, cut this layer in half when cold.

For the frosting:
Beat cream cheese and butter together until fluffy. Add sugar and salt, then cream & vanilla. Continue to beat until smooth and it forms peaks. Set aside.

To assemble cake:
Place first half of cake layer onto serving plate (be sure to remove parchment paper from the bottom!) Protect outer edges with waxed paper if desired. Spread generously with a layer of frosting. Carefully slice cheesecake in half in the same way as the red velvet layer, placing one half on top of red velvet cake & frosting. Add another layer of frosting. Repeat layers. Spread frosting carefully around outer edge of cake – being careful not to ‘drag’ red velvet crumbs with the knife. Now frost top of cake. Using remaining frosting, place in pastry bag with decorative tip. Pipe edge on top and bottom. *Note: This frosting contains butter, which can soften and melt in your warm hand. Work quickly, or it can make the frosting start to droop. Store in refrigerator.

Sounds like a lot but don't get intimidated! I hope you like it!