Preparing the Red Velvet Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a bowl, mix together the flour, 1 cup granulated sugar, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring until smooth.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared pans.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Cheesecake Layer:
- Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil, covering the bottom and sides to catch any leaks.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth.
- Add Eggs: Beat in the eggs one at a time, then mix in the heavy cream and vanilla extract until well combined.
- Bake: Pour the cheesecake mixture into the prepared springform pan. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (water bath method).
- Bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove from the oven and water bath, then chill in the refrigerator for at least 4 hours, preferably overnight.
Assembling the Red Velvet Cheesecake:
- Prepare the Cream Cheese Frosting: Beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Assemble: Place one layer of red velvet cake on a serving plate. Top with the cheesecake layer, then add the second red velvet cake layer on top. Frost the top and sides of the cake with the cream cheese frosting.
- Decorate: Use leftover frosting, red velvet crumbs, or fresh berries to decorate the cake as desired.
Serving:
- Chill: For best results, refrigerate the assembled cake for at least an hour before serving. This helps the layers set and makes slicing easier.
- Slice and Serve: Use a sharp knife dipped in hot water to slice the cake for clean cuts. Serve chilled.
Tips for Success:
- Red Food Coloring: Use high-quality food coloring for a vibrant red color without a bitter taste.
- Water Bath: The water bath helps to cook the cheesecake gently, ensuring it stays creamy and doesn’t crack.
- Cooling: Allow each component to cool completely before assembling to prevent the layers from slipping or the frosting from melting.
Red Velvet Cheesecake is a stunning dessert that’s sure to impress at any gathering, blending the beloved flavors of red velvet and cheesecake into one irresistible treat. Enjoy crafting this masterpiece and delighting your guests with its fabulous taste and presentation.