Who can resist a Red Velvet Cheesecake cake? Not my family!
My daughter’s birthday is tomorrow and my husband’s birthday is the next day and since I work all day, I knew I would not be able to bake a cake when I got off work. Instead, we partially celebrated their birthday yesterday when I made this Red Velvet Cheesecake cake. A few weeks ago I asked Betsy what kind of cake she wanted and she said red velvet. Now, I have already made a red velvet cake with buttercream frosting, so I thought, hmmmmm, let me take this up a notch.
While I bake a lot, I am not a huge cake fan, or even a Red Velvet cake fan for that matter (I know, I know I am the oddball out), but I am a cheesecake fan, so why not mix the two together and make a Red Velvet Cheesecake cake?
As you know, cheesecake takes a while to make, and there are a lot of different ways to even make a regular old cheesecake. This one calls for a “bath” while you are cooking it. Every time I bake a cheesecake like this, it makes me nervous. What does it mean to cook in a bath? Well, once you pour the cheesecake into the spring form pan, you take tin foil and wrap it around the bottom of the pan, about quarter of an inch from the top. Take a second layer of tinfoil and repeat. Then, place the pan in a roasting pan and pour boiling water in the roasting pan. ARGH!!! I always get so scare that water is going to leak into the cheesecake, but if you wrap the pan well, you don’t need to worry about it. Cheesecake cooks really well this way.
After Betsy and Mel blew out the candles on their shared birthday cake, the cake was devoured….LOL. I just ate the cheesecake part and gave Mel the rest of mine.
You should really try it!
Ingredients
- Two (8-ounce) packages cream cheese, at room temperature
- ⅔ cup sugar
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- For the Red Velvet Cake:
- 2 cups flour
- 1 tsp of baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbs unsweetened cocoa powder
- 2 cups. sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 tsp. vanilla extract
- 2.5 tsp red gel food coloring (or use more if desired)
- 1 tsp distilled white vinegar
- 1/2 cup plain hot coffee
- 2½ cups powdered sugar
- Two (8-ounce) packages cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325 degrees. Place a large roasting pan on the lower rack of the oven.
- Put a pot of water on the stove to boil.
- Spray a 9-inch spring form pan with nonstick spray.
- Wrap a double layer of foil around the bottom and up the sides of the pan so that water does not seep into your pan.
- In a large bowl, use a mixer to blend the cream cheese until it is smooth and creamy.
- Add the sugar and salt and mix for 2 minutes, scraping down sides of the bowl as needed.
- Add eggs, one at a time, blending after each addition.
- Mix in the sour cream, whipping cream, and vanilla. Mix until smooth.
- Pour the batter into the spring form pan.
- Set the spring form pan into the roasting pan in the preheated oven.
- Carefully scoop water out of the boiling pot and pour it into the roasting pan.
- Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. DO NOT POUR HIGHER THAN YOUR TINFOIL!
- Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle.
- Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. Then, place the pan in the freezer and let the cheesecake freeze completely. This can be done in a couple of hours- or overnight.
- Preheat oven to 325.
- Grease and flour two 9" cake pans.
- In a large mixing bowl, add the flour, baking powder, baking soda, cocoa powder and salt. Whisk until mixed.
- In another bowl, add the sugar and vegetable oil. Add the red food coloring. Add the eggs, buttermilk, and vanilla. Stir.
- Add the coffee and vinegar to the bowl with the wet ingredients. Mix well.
- Add the wet ingredients to the large dry ingredients mixing bowl. Mix until just combined. The batter will be quite thin - Don't worry - It's supposed to be like this!
- Pour the equally between the two prepared pans.
- Bake for 35-45 minutes or when a fork or toothpick comes out clean.
- Carefully invert the cakes on cooling racks.(You might want to run a knife around the edges to loosen the cake and let cook completely.
- In a large bowl, use your mixer on medium-high and beat powdered sugar, cream cheese, butter, and vanilla until it is smooth and creamy.
- Place one cake layer into the center of a cake plate.
- Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the bottom to remove the cheesecake from the pan.
- Measure your cheesecake layer against the cake layers.
- If the cheesecake layer turns out to be a slightly larger around than your cake, move it to a cutting board and gently shave off some of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer.
- Place the 2nd cake layer on top of the cheesecake.
- Frost the cake!
- Decorate, if desired. I just used chocolate shavings. Keep this cake refrigerated.
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