Red Velvet Cheesecake Recipe

Ingredients:

**For the Red Velvet Cake:**
– 1 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup vegetable oil
– 1/2 cup buttermilk, room temperature
– 1 large egg, room temperature
– 1 tablespoon red food coloring
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon distilled white vinegar

**For the Cheesecake:**
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs, room temperature
– 1/2 cup sour cream, room temperature
– 1/2 cup heavy cream, room temperature

**For the Whipped Cream:**
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon vanilla extract

**For the White Icing Drizzle:**
– 1/2 cup powdered sugar
– 1-2 tablespoons milk

 Instructions:

1. **Prepare the Red Velvet Cake Layers:**
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
– In another bowl, whisk together the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar.
– Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
– Divide the batter evenly between the prepared cake pans and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. **Prepare the Cheesecake Layer:**
– Reduce the oven temperature to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
– In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and beat until well combined.
– Add the eggs, one at a time, beating well after each addition.
– Mix in the sour cream and heavy cream until smooth.
– Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
– Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
– Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
– Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
– Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

3. **Assemble the Red Velvet Cheesecake:**
– Place one red velvet cake layer on a serving plate or cake stand.
– Carefully remove the cheesecake from the springform pan and place it on top of the red velvet cake layer.
– Place the second red velvet cake layer on top of the cheesecake layer.
– Refrigerate the assembled cake while preparing the whipped cream and icing.

4. **Prepare the Whipped Cream:**
– In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
– Spoon the whipped cream on top of the cake, creating a generous dollop.

5. **Prepare the White Icing Drizzle:**
– In a small bowl, whisk together the powdered sugar and milk until smooth.
– Drizzle the icing over the top of the cake.

6. **Serve:**
– Slice and serve the red velvet cheesecake chilled. Enjoy!

Feel free to customize the recipe to your taste, and enjoy your delicious homemade red velvet cheesecake!