Directions:
- For cheesecake:.
- Preheat oven to 325 degrees. Set a kettle of water 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 zest and juice, and salt.
- Beat in eggs, one at a time, scraping down side of bowl after each addition.
- Beat in sour cream.
- Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
- For 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.
- 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 cake layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. 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. 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. (This cake doesn't have to stay in the fridge until immediately before serving - it's fine to let sit out 20-30 minutes!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1817.44 Kcal (7609 kJ) | ||
| Calories from fat | 1103.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.63g | 189% | |
|---|---|---|---|
| Cholesterol | 314.22mg | 105% | |
| Sodium | 986.54mg | 41% | |
| Potassium | 363.94mg | 8% | |
| Total Carbs | 171.17g | 57% | |
| Sugars | 132.62g | 530% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 15.97g | 32% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.5mg | 19% | |
| Calcium | 220.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 406.75 Kcal (1703 kJ) | ||
| Calories from fat | 247 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.44g | 189% | |
|---|---|---|---|
| Cholesterol | 70.32mg | 105% | |
| Sodium | 220.79mg | 41% | |
| Potassium | 81.45mg | 8% | |
| Total Carbs | 38.31g | 57% | |
| Sugars | 29.68g | 530% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 3.57g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.8mg | 19% | |
| Calcium | 49.3mg | 22% | |
* 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.
Try this similar recipes
-
Red Velvet Cheesecake Cake
Cream cheese, room temperature (20 oz), Sugar and 19 more.. -
Vegan Chocolate Orange Muffins
Whole wheat flour, Sugar, Baking soda, Cocoa powder and 4 more.. -
Moist Chocolate Cake
Sugar, King arthur unbleached all-purpose flour and 10 more.. -
Creme Candy
Cream cheese (room temperature ) and 4 more.. -
Buttermilk Chocolate Cupcakes
All-purpose flour, Baking soda, Salt, Sugar, Cocoa, Cocoa and 10 more.. -
Gluten Free Red Velvet Cake
Brown rice flour, Coconut flour, Sorghum flour and 12 more.. -
![Blue Ribbon Carrot Cake [with Buttermilk Glaze]](/images/recipes_new_struct_id/medium/88/880/88003/blue-ribbon-carrot-cake-with-buttermilk-glaze.jpg)
Blue Ribbon Carrot Cake [with Buttermilk Glaze]
Granulated sugar, Baking soda, Buttermilk and 23 more.. -
Easy Red Velvet Cupcakes
Yellow cake mix, Cocoa, Eggs, Vegetable oil, Buttermilk and 1 more.. -
Outrageous Carrot Cake
All-purpose flour, Baking soda, Ground cinnamon, Salt and 16 more.. -
Easy Red Velvet Cupcakes or Cake
Yellow cake mix, Unsweetened baking cocoa, Eggs and 4 more.. -
Red Beet Chocolate Cake
Unbleached flour , sifted, Baking soda, Salt, Sugar, Eggs and 5 more.. -
The Chocolate Mousse Cake That Fell from Heaven
Milk , full-cream, Superfine sugar and 20 more.. -
Crumbly Lemon Bundt Cake with Glaze
All-purpose flour, White sugar, Baking powder, Salt, Milk and 12 more.. -
Gabriels Cake
Food cake mix, Chocolate fudge instant pudding mix and 10 more.. -
Red Velvet Cake
Sugar, Butter, at room temperature, Eggs, Cocoa powder and 12 more.. -
Blue Velvet Cake
Sugar, Butter, at room temperature, Eggs, Cocoa powder and 12 more.. -
Grandmother Paula's Red Velvet Cake (Paula Deen)
Sugar, Butter, at room temperature, Eggs, Cocoa powder and 12 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
