Heaven. Really.. I don’t know what else to say about this cake. It is really good. If you love Red Velvet Cake and Cheesecake you must try this. I urge you to try this!
I saw this on Beantown Baker's blog and I had to try it. Luckily I had a family dinner to go to. Because if this cake had to sit in my house then ..well then.. lets just say it would have been hard to stay away. Breakfast, lunch and dinner… this would have been it.
Excuse my picture quality. I took a quick snap after it had been cut and the lighting was not too good and I had to use the flash. But you can get a good idea of how delicious it was.
So listen.. here is the recipe as adapted from Beantown Baker's blog.
I used my own Red Velvet Cheesecake Recipe. But I used the cheesecake and frosting recipe from Beantown Bakers.
I recommend doing the cheesecake first as it needs time to set in the freezer overnight. So you need to do this at least a day ahead!
1 1/4 pounds bar cream cheese at room temperature
3/4 cups sugar
1/2 tsp finely grated
lemon zest plus 1/2 tablespoon fresh lemon juice
1/4 tsp coarse salt
1/2 cup sour cream room temperature
Preheat oven to 325 degrees.
Beat cream cheese on medium speed until fluffy
Add sugar gradually and continue to beat until fluffy
Beat in lemon zest and juice and salt
Then beat in eggs one at a time scraping down the bowl after each addition
Beat in sour cream
Pour in prepared baking pan. I used parchment paper for the cheesecake. Important step!
***Place in a roasting pan and fill with boiling water up to half way on pan.
Bake for about 45 minutes, until just set in the center. Let cool 20 minutes. Run a paring knife around edge and let it cool completely.
Cover and chill overnight and then wrap in saran wrap and freeze.
***I baked this in a normal 9 inch round cake pan. I do not own a cheesecake pan which I am sure would make it easier but it is up to you. Using a regular cake pan is fine. Sit it in a pan of water. And make sure you run a knife around the edge before you release the cheesecake. Here is where I got some great tips on baking a perfect cheesecake.***
It was my first time and I loved it and will do again.
Make the cake and the frosting.
12 oz. cream cheese, softened 12 oz. butter at room temperature 1 1/2 tsp vanilla extract 3 cup confectioners sugar
Assemble cake by layering the red velvet layer on bottom then the still frozen cheesecake, removed from saran wrap, in the middle. Top with next layer of cake.
My layers did not match up. At this time you need to score your cake so that layers are even. This is why the cheesecake still should be still cold at this point. Not frozen… wait about 10 to 15 minutes so that it can soften. Then you can comfortably trim the sides to have an even cake.
Grab your cream cheese frosting and do a crumb coat. This layer should catch any of the red velvet crumbs that would not look pretty showing in your final cake.
Put in fridge for approximately 20 minutes. Just so that the crumb coat can firm. Now you can safely frost the cake with the rest of the frosting. The first coat should have trapped any crumbs.
I added some pecans on top and piped some frosting stars as well.
Place back in the fridge. I would say take out about and hour before you serve. Be careful.. mine sat out for a bit after it was cut and began to get too soft and the layers fell as we kept cutting into it.
It was still delish.
Bake this for your Valentine!!!