Red Velvet Cheesecake Cake

This cake is awesome.  It's both a red velvet cake and a cheesecake... in one!  I love how festive the cake looks when you slice into it. It's perfect for the holidays or any other time when you're craving the tangy taste of red velvet and rich cheesecake at the same time.  This was a big hit for Christmas, and I'll definitely make it again.  Yum!  

You're sure to wow some friends or family if you serve this.  It sounds crazy and the recipe looks complicated at first, but it's really easy. You basically make the cakes separately then put them together at the end.  Give it a shot, I'm sure you'll be glad that you did!

Red Velvet Cheesecake Cake
Cheesecake:
- 2 1/2 bars of cream cheese (20 oz), softened
- 3/4 cups sugar
- 1/2 tsp finely grated lemon zest,
- 1 tablespoon fresh lemon juice
- 1/4 tsp coarse salt
- 2 eggs
- 1/2 cup sour cream

Cake:
- 2 1/2 cup cake flour
- 1 1/2 cup sugar
- 1 tsp baking soda
- 1 tablespoon cocoa powder
- 1 tsp salt
- 2 eggs
- 1 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 tablespoons (1 oz.) red food coloring
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar

Frosting:
- 12 oz. cream cheese, softened
- 12 oz. butter, softened
- 1 1/2 tsp vanilla extract
- 3 cup confectioners' sugar
- 1 bar white or dark chocolate (optional for decoration)

Make the cheesecake
Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Line the bottom of the cheesecake pan with parchment paper. Pour in filling and bake until just set in center, about 45 minutes.  Remove pan and let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill for at least 2 hours.  You may also wrap in plastic wrap and freeze if you'd like to assemble the cake another day.

Make the cake
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.  Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level with a knife.

Make the frosting
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Assemble everything
Place bottom layer on cake stand. Apply a layer of frosting. Remove cheesecake from freezer or fridge and unwrap. Place cheesecake layer on top of the frosted, bottom layer of the red velvet cake.

If the cheesecake is wider than the cake, and it is necessary to to trim it, use a serrated knife. Top with a layer of frosting. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting!
 
Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.

Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. 


source: modified from Beantown Baker, originally from Erin's Food Files