Hooray for the red, white, and sweet!
This is a bake-a-day-ahead recipe. The cheesecake and cake need to be chilled for best results.
Preheat oven to 325°F.
- 1 1/4 pound cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup sour cream
- 1/2 teaspoon sea salt
Cream cream cheese and sugar together. Add vanilla, eggs, sour cream, & salt and mix until well combined batter.
Spray inside of 9-inch springform pan with baking spray or coat with butter.
Pour cheesecake batter into 9-inch springform pan. Place springform pan in about a 10-inch pan. Place about 1 inch of water in a large pan which the 10-inch pan can fit into.
Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.
Bake until knife poked into cheesecake comes out nearly clean – about 40 minutes. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).
Place cheesecake in refrigerator overnight or several hours until chilled.
Red Velvet Cake Recipe
Preheat oven to 350°F.
- 2 cups sugar
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 eggs
- 1 cups buttermilk
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 cup very hot water
- 1/2 ounce Wilton red food coloring
Place dry ingredients into mixer. Place eggs, buttermilk, oil, sour cream and vanilla in a container and beat together well. Mix beaten wet ingredients with dry ingredients. Mix in hot water on low speed. Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.
Coat one 9-inch round cake pan with baking spray or coat with butter and then a dusting of flour. Pour batter into the cake pan.
Bake for about 20-25 minutes or until a fork poked in comes out clean. Allow to cool completely. Remove from pan and wrap in plastic wrap. Freeze several hours or overnight.
Carefully slice red velvet cake into two layers with a long knife.
Place one layer on your serving tray. Set second layer aside.
Remove cheesecake from springform pan and place on top of first layer of cake.
Place second layer of redvelvet on top.
Because this recipe is so rich, I recommend decorating with whipped cream at the last minute, but if you really need to finish in advance of your event, you can use cream cheese frosting instead…
Cream Cheese Frosting Recipe
- 8 ounces cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 2 pounds powdered sugar
- 1 T. fresh lemon juice
- 1 teaspoon sea salt (or more if needed)
- 2 tablespoons water (if needed for creamier frosting)
Whip cream cheese, butter, confectioner’s sugar together on low speed until forms into a creamy, dreamy frosting. Add lemon juice & salt. Add water if needed.
Using decorating bag and desired decorating tip, frost cheesecake sides and top.
Tomorrow, tomorrow. I love ya, tomorrow, you’re only a day awaaaaay.