Red Velvet Cheesecake

Hooray for the red, white, and sweet!

This is a bake-a-day-ahead recipe. The cheesecake and cake need to be chilled for the best results.

Cheesecake

Makes about 8 servings.

Preheat oven to 325°F.

• 1 1/4 pound cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1/2 teaspoon sea salt

Cream the cream cheese and sugar together. Add vanilla, eggs, sour cream, & salt and mix until well-combined batter.

Spray inside of 9-inch springform pan with baking spray or coat with butter.

Pour cheesecake batter into a 9-inch springform pan. Place springform pan in about a 12-Inch round pan. Place about 1 inch of water in a large pan which the 10-inch pan can fit into. Bake until a knife poked into cheesecake comes out nearly clean – about 40 minutes. The top of the cheesecake will be light golden brown. Allow cheesecake to sit in the pan until cool. (It will continue baking for awhile while cooling).

Place cheesecake in the refrigerator overnight or for several hours until chilled.

Red Velvet Cake

Preheat oven to 350°F.

• 2 cups sugar
• 3 cups flour
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons sea salt
• 2 eggs
• 1 cups buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup very hot water
• 1 ounce Wilton red food coloring

Place dry ingredients into the mixer. Place eggs, buttermilk, oil, sour cream, and vanilla in a container and beat together well. Mix the beaten wet ingredients with dry ingredients. Mix in hot water at low speed.  Scrape down the edges of the bowl to be sure to incorporate all ingredients into the batter. Mix on medium speed for a couple of minutes.

Coat one 9-inch round cake pan with baking spray or coat with butter and then a dusting of flour. Pour batter into the cake pan.

Bake for about 20-25 minutes or until a fork poked in comes out clean. Allow it to cool completely. Remove from pan and wrap in plastic wrap. Freeze for several hours or overnight.

Day Two

Carefully slice red velvet cake into two layers with a long knife.

Place one layer on your serving tray. Set the second layer aside.

Remove cheesecake from a 9-inch springform pan and place it on top of the first layer of cake.

Place the second layer of red velvet on top.

Because this recipe is so rich, I recommend decorating with whipped cream at the last minute, but if you really need to finish in advance of your event, you can use cream cheese frosting instead…

Buttery Cream Cheese Frosting

• 8 ounces cream cheese
• 8 ounces unsalted butter
• 1 1/2 teaspoons sea salt
• 2 pounds powdered sugar
• 1 teaspoon fresh lemon juice

Mix cream cheese, butter, and salt together on a high setting until they’re light & fluffy. This might take a couple of minutes. Add powdered sugar and mix on the lowest setting so it doesn’t fly out of the bowl. Add lemon juice. Turn up speed and whip for a couple more minutes.

Using a decorating bag and your desired decorating tip, frost cheesecake sides and top.

Tomorrow, tomorrow. I love ya, tomorrow, you’re only a day awaaaaay.