Red Velvet Cheesecake

Red Velvet CheeseCake

Growing up, I always had Mama's Red Velvet Cake. She specialized in red velvet. I also loved cheesecake. I don't remember Mama ever making one, but we would order it for special occasions. The two desserts are my families favorite, so years ago, I decided to put the two together into one three-layered dessert! Just fyi, read the assemble directions at the bottom of the recipe to find my tips on time and ease of preparing the cake. 

Judy's Red Velvet Cake Layers

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla

Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Divide batter into two 8 inch greased and floured cake pans. Bake at 350 for 30 minutes, or until a toothpick comes out clean.

Icing
1/2 cup butter, room temp
8-ounces cream cheese, softened
1 box powdered sugar
1 teaspoon pure vanilla extract

Whip together until creamy. Spread on cake. * 

Rich and Creamy Cheesecake Layer

1 tablespoon unsalted butter, melted

3 tablespoons graham cracker crumbs

2 pounds cream cheese

1 1/4 cups sugar

4 large eggs

1 teaspoon minced lemon zest

2 teaspoons vanilla extract

1/4 cup heavy cream

1/4 cup sour cream

1. Adjust oven rack to middle position and heat oven to 500 degrees F.

Brush the bottom and sides of an 8-inch springform pan with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with a sheet of heavy-duty foil and set on a cookie sheet.

2. Meanwhile, beat cream cheese in a bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves,

about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter). Add zest and vanilla and beat until just incorporated.  Remove bowl from mixer; stir in cream and sour cream.

3. Pour batter into the prepared pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer.

Remove the springform pan from the oven and set on a wire rack, cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated for up to 4 days). *

To Assemble Cake:

*I cook the cheesecake first. It takes longer to cook and longer to chill/freeze to handle. Once the cheesecake cools, wrap and put it in the freezer for at least an hour, then make the cake layers. Cool them on racks. I even put them in the freezer for a while to make sure they are cold when working with the icing.

Spread a tablespoon of icing on the bottom of the cake plate to hold the red velvet layer steady. Add a cake layer to the plate. Add a little icing to the top. You don't need much. The cheesecake is moist enough on its own. Place the cheesecake on top. Top with the other red velvet layer and finish icing the remained of the cake.