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5 from 1 vote
RED VELVET CAKE CHEESECAKE. It's a BIG WOW! Lovely vanilla cheesecake sandwiched between soft red velvet cakes and then topped with a light, fluffy puffy whipped cream frosting. It really is a WOW!
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Red Velvet Cake Cheesecake
Prep Time
30 mins
Cook Time
45 mins
Total Time
5 hrs 30 mins
 
Servings: 8
Ingredients
For Cheesecake:
  • 16 oz or 500 g cream cheese room temp
  • 2/3 cups castor sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup whipping cream
  • 1 tsp vanilla extract
For the Cake:
  • 2 1/2 cups AP flour
  • 1 cup castor sugar
  • 1 1/2 tsp baking soda
  • 3 tbs cocoa powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cups canola oil
  • 2 tsp vinegar
  • 1 cup buttermilk
  • 1/4 cup red coloring I use a mix of 1 1/2 tsp of red powder coloring and 1 tsp red liquid coloring
  • 2 tsp vanilla extract
For Whipped Cream Frosting:
  • 2 cups whipping cream
  • 1 tsp gelatin powder
  • 1 tbs water
  • 2 tbs sugar
  • 1 tsp vanilla extract
Instructions
  1. Make the cheesecake first, Preheat oven to 170C, 325 F
  2. Line and grease the base of a 9 inch springform tin and wrap the outside tightly with tin foil
  3. In a mixer, beat cream cheese until smooth and creamy. Add salt and sugar and blend for about 2 minutes.
  4. Add eggs, one at a time, scraping down when necessary. Mix in sour cream, whipping cream and vanilla.
  5. Pour into prepared tin and place in a water bath (a larger tray filled about 1 inch up the cheesecake tin).
  6. Bake for 45 minutes until set. Remove from roasting pan and let cool completely and freeze for 3 - 4 hours or better, overnight.
  7. Make the cake, Preheat oven to 170C, 325 F. Line and grease two 9 inch round tins.
  8. In a mixer, whisk flour, salt baking soda, cocoa powder and sugar. Add vinegar, buttermilk, eggs, vanilla, oil and food colouring. Beat on low for 1 minute, scraping down and beat on high for another 2 minutes.
  9. Divide evenly into the prepared tins and bake for 35-40 minutes until a skewer comes out clean.
  10. Cool and remove from tins. Wrap and chill in fridge until ready to assemble.
  11. To assemble, remove cheesecake from freezer.
  12. Run a hot knife under hot water and run it around the inside edge of tin. Release springform tin. Level off the 2 baked cakes to get an even top.
  13. Place one cake on a plate. Place cheesecake on top of cake. Trim down cheesecake if it's bigger than cake. Place the 2nd cake on top of cheesecake.
  14. Set aside to chill in fridge and prepare frosting.
  15. Make the frosting - Put gelatine and water in a small bowl. Microwave at 15 second intervals to dissolve the gelatin. Add about 2 Tablespoons of whipping cream in and stir. Set aside.
  16. Put the remaining whipping cream in mixer and beat till soft peaks. Add sugar and vanilla. ( add desired coloring). Beat for a minute and add in gelatin mixture and beat till stiff peaks.
  17. Remove cake from fridge and crumb coat the cake. Chill for 20 mins.
  18. Using a piping bag fitted with an open star tip, frost the whole cake with rosettes.
Recipe Notes

Please note, times include chilling time.