Directions:
- For cheesecake:.
- Preheat oven to 325 degrees. Set a kettle of water on to boil.
- 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 juice and salt.
- Beat in the eggs, one at a time, scraping down the side of the bowl after each.
- Beat in the sour cream.
- Spray the pan with non-stick spray like Baker's Secret.
- Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
- Wrap bottom half of pan in foil.
- Pour in filling and place in a large, oven safe pan.
- Pour in boiling water to come halfway up side of the springform pan.
- Bake until just set in center, about 45 minutes.
- Remove pan from water. Let cool for approximately 20 minutes.
- Run a knife around edge and continue to cool completely.
- Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
- Cover in plastic wrap and freeze.
- For the cake:.
- Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them.
- 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.
- If you didn't use cake strips, level the layers now.
- 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.
- Assembly:.
- Place bottom layer on cake stand.
- Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake.
- If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
- 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.
- Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
- Refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1769.31 Kcal (7408 kJ) | ||
| Calories from fat | 1073.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.3g | 184% | |
|---|---|---|---|
| Cholesterol | 311.99mg | 104% | |
| Sodium | 1065.02mg | 44% | |
| Potassium | 348.49mg | 7% | |
| Total Carbs | 166.59g | 56% | |
| Sugars | 127.67g | 511% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 15.46g | 31% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.5mg | 19% | |
| Calcium | 201.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 402.28 Kcal (1684 kJ) | ||
| Calories from fat | 244.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.13g | 184% | |
|---|---|---|---|
| Cholesterol | 70.94mg | 104% | |
| Sodium | 242.15mg | 44% | |
| Potassium | 79.24mg | 7% | |
| Total Carbs | 37.88g | 56% | |
| Sugars | 29.03g | 511% | |
| Dietary Fiber | 0.23g | 4% | |
| Protein | 3.52g | 31% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.8mg | 19% | |
| Calcium | 45.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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