Red Velvet Cheesecake Cake

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• 1 1/4 lbs bar cream cheese, room temperature (20 oz)
• 3/4 cup sugar
• 1/2 tablespoon fresh lemon juice
• 1/4 teaspoon coarse salt
• 2 large eggs
• 1/2 cup sour cream, room temperature
• 2 1/2 cups cake flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 2 tablespoons cocoa powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 cups vegetable oil (i always use melted coconut oil)
• 1 cup buttermilk
• 3 tablespoons red food coloring
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons distilled vinegar
• 12 ounces cream cheese, softened
• 12 ounces butter, softened
• 1 1/2 teaspoons vanilla extract
• 3 cups confectioners' sugar, sifted

Recipe

• 1 for cheesecake:.
• 2 preheat oven to 325 degrees. set a kettle of water on to boil.
• 3 using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
• 4 gradually add sugar, beating until fluffy.
• 5 beat in lemon juice and salt.
• 6 beat in the eggs, one at a time, scraping down the side of the bowl after each.
• 7 beat in the sour cream.
• 8 spray the pan with non-stick spray like baker's secret.
• 9 cut parchment paper in a circle and line the bottom of the cheesecake pan. spray the parchment.
• 10 wrap bottom half of pan in foil.
• 11 pour in filling and place in a large, oven safe pan.
• 12 pour in boiling water to come halfway up side of the springform pan.
• 13 bake until just set in center, about 45 minutes.
• 14 remove pan from water. let cool for approximately 20 minutes.
• 15 run a knife around edge and continue to cool completely.
• 16 carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. remove parchment paper.
• 17 cover in plastic wrap and freeze.
• 18 for the cake:.
• 19 preheat oven to 350°. i always use cake strips on all the cakes i bake because the cakes turn out perfectly flat on top. so soak your cake strips and attach them to your pans now if you're using them.
• 20 sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
• 21 beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
• 22 add dry ingredients and beat until smooth, about 2 minutes.
• 23 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.
• 24 let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. let cakes cool completely.
• 25 if you didn't use cake strips, level the layers now.
• 26 frosting:.
• 27 beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
• 28 add sugar and beat until frosting is light and fluffy, 5–7 minutes.
• 29 assembly:.
• 30 place bottom layer on cake stand.
• 31 remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake.
• 32 if the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
• 33 place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
• 34 refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
• 35 refrigerate until ready to serve.