Red Velvet Cheesecake Cake

This is a awesome recipe of a red velvet cake and cheesecake combined together to give and divine taste... To be exact this is the first cake i have made with a filling and frosting... i wanted to make this cake for my daughters soon coming birthday, as i was a bit shaky with the thought of making a full and proper cake i went in for a trial (in other words i was unable to stop myself from baking this when i came across this recipe from "Recipe Girl" site and tried out. The cake was simply awesome and it turned out to be super tasty... when i had the pleasure to share it with my neighbors they were also amazed with the super tasty cake.

The recipe may look too big and a very hard job to be completed but trust me this was easy to be executed even for a beginner like me.

Lets get ourselves baking this awesomeness...

Recipe Adapted From Recipegirl.com

Cheesecake

Ingredients

Two 8ounce pack cream cheese(room temp)

2/3 cup granulated sugar

Pinch of salt

2 large eggs

1/3 + 1/3 sour cream + whipping cream or 2/3 cup whipping cream

1 tsp vanilla essence

Method

* Preheat the oven to 325 F/ 160 C. Prepare a 9" spring form pan by wrapping 2 layers of aluminium foil in the bottom of the pan, grease the pan and line it with parchment / foil. Heat 500 ml water for the water bath.

* In a large bowl blend the cream cheese until smooth and creamy. Mix in the sugar and salt, beat for 2 mins. Add the eggs one at a time, blending after each egg.

  

* Finally add the cream and vanilla essence and mix well till fully incorporated. 

* Pour the mixture in the prepared pan and tap the pan over a hard surface to remove any air bubbles.

* Waterbath: In a larger pan, place the cake pan and pour the hot water to an inch into the large pan.

* Bake for 45 in the preheated oven, Remove and cool for an hour then freeze it completely (freezing the cheesecake will help in easy handling, this will take several hours or over night)

Red Velvet Cake

Ingredients (i have divided the ingredient list for 2 equal layers, can make it combined and then divide the batter)

1 1/4 + 1 1/4 cup all purpose flour

3/4 + 3/4 cup sugar

1 1/2 + 1 1/2 tbsp unsweetened cocoa powder

3/4 + 3/4 tsp baking soda

1/2 + 1/2 tsp salt

1 + 1 large eggs (room temp)

3/4 + 3/4 cup oil

1/2 + 1/2 cup buttermilk

2 + 2 tbsp red food color

1 + 1 tsp vanilla essence

1 + 1 tsp white vinegar 

Method

* Preheat oven to 350 F/ 180 C. Grease two 9" pans and line with foil / parchment paper.

NOTE: i made two batches of batter and baked separately. 

* In a large bowl whisk together the dry ingredients(flour, sugar, cocoa powder, baking soda & salt).

* In another bowl add the wet ingredients( egg, oil, buttermilk,red food color, vanilla essence and vinegar) and mix well.

* Add the wet ingredients to the dry ingredients and mix well till everything is combined.

* Bake for 25 - 30 mins (single pan, batter divided) 35 - 40 mins (2 pans batter divided) or until a toothpick inserted comes out clean. 

TIP: i use a thick, wet cloth strip wrapped around the pan.This helps to bake a flat topped cake...

* Remove from the pan, Place it in a wire rack and cool completely. Remember you need 2 cakes... just reminding :D

NOTE: If in case your cake comes out with a hard crust then just brush the cake with some simple syrup.
Combine 1/4 cup sugar with 3/4 cup water and boil till the sugar dissolves. your simple syrup is ready to be brushed on the cake.

Cream Cheese Frosting

NOTE: For me the frosting was a bit runny.

Ingredients

2 1/2 cup powdered sugar

Two 8ounce cream cheese (room temp)

1/2 cup unsalted butter (room temp)

1 tbsp vanilla essence

Method

* In a large bowl, using a electric hand mixer on med-high speed beat the powder sugar, cream cheese, butter and vanilla until it is smooth and creamy(do not over beat).

* Keep in fridge till frosting the cake.

Assembling The Cake

* Place one layer of the red velvet cake then the second layer will be the frozen cheesecake layer and the third layer will be again a red velvet cake.

Frost The Cake

* Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). 

*Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. 

* Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too.

* Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. Keep this cake refrigerated.