Otherwise how would you be able to enjoy lusciousness such as that which I’m sharing with you right now? And it is luscious, and it is worth breaking a few Lenten promises for. Plus it’s a perfect Valentine’s Day dessert!
I’d seen cakes like this before, usually on TV food shows. And in my dreams…
I always felt that a layer of cheesecake sandwiched between two layers of cake was the epitome of over-indulgence and would roll my eyes even as I secretly wanted to give it a try. Then I found a gorgeous version over at Recipe Girl and I absolutely had to bite the bullet.
So I did. And it was good.
For the record, I’m a much bigger fan of creamy cheesecakes than dense, dry ones so whenever I bake a cheesecake (this includes Peanut Butter Cup Cheesecake and Chocolate Cheesecake) I whip the heck out of the cream cheese until it’s extremely smooth and light. This always results in a much lighter, airier finished product which everyone seems to enjoy.
I think you’ll enjoy it too. Call me psychic.
Lent doesn’t mean the end of all things delicious – and this weekend might be the perfect time to remind your honey just how much they mean to you. This cake will definitely get the point across!
Red Velvet Cheesecake Cake
Cheesecake Layer
2 8-oz packages cream cheese, at room temperature
2 large eggs, at room temperature
2/3 cup granulated sugar
Pinch of salt
1/3 cup sour cream
1/3 cup heavy whipping cream
1 tsp vanilla extract
Preheat oven to 325 degrees. Place a roasting pan on the middle rack.
Put a kettle of water on to boil for the water bath.
Prepare a 9-inch springform pan by lightly spraying the inside with cooking spray and placing a circle of parchment paper on the bottom (I skipped that part and it turned out fine). Line the outside in a double layer of heavy-duty aluminum foil to prevent water from leaking in to the cheesecake while baking. Set aside.
In a large bowl, blend the cream cheese at medium speed until light and creamy. Scrape down the sides and bottom of bowl periodically.
Add sugar and salt and blend for another two minutes, again scraping down the inside of the bowl from time to time to prevent lumps.
Add the eggs one at a time, mixing in thoroughly after each addition.
Add the sour cream, heavy cream and vanilla. Blend for another minute or two at medium speed.
Pour batter into prepared springform pan. Place pan inside the roasting pan in your preheated oven. Carefully pour the water from the kettle into the roasting pan until the water reaches about an inch up the side of the springform pan.
Bake for 45 minutes, until cheesecake is no longer jiggly in the center. Remove from oven and allow to cool before placing in the freezer, where it can sit for several hours or overnight.
Red Velvet Cake
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tbs unsweetened cocoa powder (not Dutch process)
1 1/2 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk (If you don’t have buttermilk use a scant 1 cup regular milk + 2 tsp white vinegar – allow to sit for five minutes until it thickens)
1/4 cup (two 1-oz bottles) red food coloring
2 tsp vanilla extract
2 tsp white vinegar
Preheat oven to 350 degrees.
Prepare two 9-inch cake pans by buttering and flouring the insides. Set aside.
Sift together dry ingredients in a large bowl. Add other ingredients and mix on low speed for one minute, scraping down the sides and bottom of bowl as needed. Then mix for two minutes on medium speed.
Pour batter evenly into prepared cake pans. Place inside preheated oven and bake for 30-35 minutes, until a toothpick inserted in the center comes back clean with a few crumbs. Remove cakes from oven and allow to cool for 10 minutes before removing from pans and placing on racks to finish cooling completely before assembly.
Cream Cheese Buttercream
2 sticks unsalted butter, at room temperature
1 8-0z package cream cheese, at room temperature
4 cups powdered sugar
2 tsp vanilla extract
Using a stand mixer or handheld beaters, beat softened butter and cream cheese together until blended. Slowly add powdered sugar, one cup at a time, beating only on low speed at first so as to avoid a sugary explosion. Add vanilla extract. Beat frosting at higher speed once powdered sugar is incorporated, until light and fluffy. Store in an airtight container in the refrigerator and remove 30 minutes prior to use.
Assembling the cake:
Place one red velvet layer on your cake stand. Spread a very, very thin layer of frosting on top – just enough to make the cheesecake stick. Remove the cheesecake from the springform pan and place on top (if frozen it should be much easier to perform this step neatly!). Remove parchment paper if you used it. Spread another very thin layer of frosting over the cheesecake, then top with second red velvet cake layer. Make sure everything lines up!
To avoid having red crumbs in your white frosting, first do a “crumb coating”, which just means that you spread a thin layer of frosting over the entire cake and then let it sit in the fridge for 30 minutes to firm up. This will seal in all the crumbs. Then frost to your heart’s content!