Red Velvet Cheesecake

I'm not a huge fan of red velvet cake nor cheesecake even though cheesecake is the dessert I have probably made the most simply because other people(I'm talking about you mommy) request it. I don't like the idea of eating a lot of food coloring and I'm just more excited by cakes and tarts than cheesecake. However, my sister is a fan of both red velvet cake and cheesecake(new york style to be exact). So, when she saw this red velvet cheesecake on my list of recipes to try a few months ago, she promptly requested that I make it for her.

I finally did so this Thanksgiving and I have to say the end result was a success. The red velvet was so good that I'd be willing to make it again and again as cupcakes and layer cakes, even with the food coloring. It had just the right amount of chocolateyness, if there is such a word, but was definitely a red velvet cake and not a chocolate cake. Unfortunately, I didn't have any gel food coloring, so my cake didn't turn out as vibrant as I would have liked. The cheesecake was also really good and came together with the cake quite nicely. Next time, I might put a thin layer of cream cheese frosting between the cheesecake and red velvet cake just so it doesn't separate when cut. However, it looks like Elissa's cake didn't have that problem, so it all depends on the moistness of your cheesecake.

I adapted the recipe to make an 8" cake. I kept the recipe for the cake the same and just baked in smaller cake pans, but reduced the size of the cheesecake because I wanted a higher ratio of cake to cheesecake than the original recipe. I baked my cheesecake in a cake pan lined with parchment rather than a springform pan to ensure that it would be as close to the size of the cake layers as possible.

Red Velvet Cheesecake
Makes an 8" cake
Adapted from 17 and Baking/Saveur/Martha Stewart

Cheesecake - Make the day before you plan to assemble the cake
16 oz cream cheese, room temp
1/2 cup granulated sugar
1 1/2 tsp milk
pinch of salt
2 large eggs, room temp
1/3 cup sour cream, room temp
3/4 tbsp all purpose flour

Preheat your oven to 325 degrees F and boil a kettle of water. In a food processor or a mixer, beat the cream cheese until softened. Add the sugar and blend thoroughly until smooth. Mix in the eggs one at a time until just incorporated. Add the salt, milk, and sour cream. Finally, add the flour. Pour into a greased and parchment lined 8 inch cake pan, place in a hot water bath, and bake for about 30-40 minutes until the center is just set. Let cool until warm to the touch. Press plastic wrap onto the surface of the cheesecake and refrigerate overnight. Unmold the next day.

Red Velvet Cake
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tbsp cocoa powder
1/2 tsp fine salt
2 large eggs, room temp
1 1/2 cups vegetable oil
1 cup buttermilk, room temp
1 tsp vanilla extract
1 tsp white vinegar
red gel food coloring, as desired

Grease and line two 8 inch cake pans with parchment paper. Preheat the oven to 350 degrees F. Sift the flour, baking soda, sugar, and cocoa powder into a bowl. In a mixer on medium speed, beat the eggs, buttermilk, oil, vanilla, and vinegar until well combined. Add the dry ingredients and mix on medium low speed until just combined. Mix in as much food coloring as desired. Evenly distribute the batter between the two cake pans and bake for 25-30 minutes, rotating halfway, until a toothpick inserted in the center comes out clean. Let the cake layers cool for five minutes, then invert and cool completely on a cooling rack. Level off the layers with a serrated knife if necessary.

Next, make the frosting.

Cream Cheese Frosting
10 oz cream cheese, room temp
5 tbsp unsalted butter, room temp
1 tsp vanilla extract
2 1/2 cups powdered sugar(sifted, then measured)

With a mixer, beat the cream cheese and butter until smooth. Mix in the vanilla extract. Add the powdered sugar gradually until it is all incorporated.

To assemble:
Remove the parchment from one of the cake layers and place the cake layer on a serving dish or turntable bottom side down. Flip the layer of cheesecake onto the cake, then remove the parchment. Flip the remaining layer of cake onto the cheesecake and remove the parchment. Trim the sides of the cheesecake so that it is the same size as the cake, if necessary. Crumb coat the cake by spreading a thin coat of frosting over the entire cake. Refrigerate for 30 minutes. Frost the rest of the cake with the remaining frosting. Decorate as desired and refrigerate until serving. The cake can be made ahead and will last several days in the fridge.