How To Make Red Velvet Cake - Red Velvet Cheesecake Recipe  

The only thing better than Red Velvet Cake is a Red Velvet Cheesecake! Love is in the air (or maybe it isn't) but I hope you guys enjoy this Valentine's Day Special! Let's #MakeItHappen
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Cheesecake -
2 8oz blocks cream cheese
3/4 cup sugar
1 pinch of salt
2 eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 tsp vanilla extract
Red Velvet Cake:
Dry Ingredients -
2 2/3 cup cake flour
2 tbsp cocao powder
1 tsp baking soda
pinch of salt
Wet Ingredients -
1/2 cup unsalted butter (softended)
1 1/2 cup white sugar
2 eggs (room temp)
1 cup vegetable oil
1 tsp white vinegar
2 tsp vanilla extract
1 cup buttermilk
2 1/2 tbsp red food coloring
Icing:
2 8oz blocks cream cheese
1/2 cup unsalted butter
1 1/2 tsp vanilla extract
3 1/2 cups sifted powdered sugar
Directions:
For the Cheesecake: Preheat oven to 325 degrees. Boil a few cups of water (for water bath if using)
Spray a 9 inch springform pan with cooking spray and line the bottom with parchment paper. Wrap with foil around the bottom tightly. Mix cream cheese until smooth. Mix sugar and salt into cream cheese and blend for about 2 minutes. Add eggs, 1 at a time and blend until well combined. Mix in sour cream, whipping cream, and vanilla. Pour cheesecake mixture into pan and set into roasting pan. Add some of the boiling hot water to the pan for the water bath and bake for 45 minutes. Let the pan cool for 1 hour and then place in the freezer (freeze completely).
Cake Layer:
Preheat oven to 350. Spray 2 8 inch cake pans with cooking spray. Whisk dry ingredients in a mixing bowl. In a separate bowl, mix sugar and butter together. Next, add your eggs one at a time and blend until well combined. Add oil, vinegar, vanilla, buttermilk, and red food coloring and blend until combined. Next, add the dry ingredients into the wet ingredients a little at a time and blend until it forms cake batter. Fill both cake pans equally and bake for 25-30 minutes. Rest for about 10 minutes on cooling rack after finished.
Icing:
Beat cream cheese and butter/vanilla for 2 minutes. Add sugar and beat until fluffy.
Cake Assembly:
Place one layer of cake on a plate and shave off the top to make sure it's flat. Add cheesecake to the middle layer and add the second cake on top. Apply your cream cheese frosting evenly. Crumble the leftover cake pieces and place on top. Optionally, grate some white chocolate on top of the cake and serve.