Red Velvet Cheesecake

For this Christmas, my family was in charge of bringing a few things, but my job was to bring the dessert. I gave my uncle two options of a red velvet cheesecake or pumpkin chocolate chip bread. He decided to choose red velvet cheesecake. The red velvet cake recipe that I used is from Paula Deen's red velvet cupcakes and that is the same recipe I use for my red velvet cupcakes. The recipe that I ued for the cheesecake is from the samoa cheesecake recipe at gimmesomeoven.com. Everyone loved this cake and I hope you do too!

Red Velvet Cheesecake

*make the cheesecake the day before to allow it to freeze

Cheesecake ingredients:

1 C granulated sugar
3 (8 ounce) brick neufchâtel (low-fat) cream cheese, softened
1 C plain or vanilla Greek yogurt
2 tsp vanilla extract
3 eggs

Red Velvet Cake ingredients:

2 1/2 C flour
1 1/2 C sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 vegetable oil
1 C buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Cream Cheese Frosting Ingredients:

2 C powdered sugar
8 ounces cream cheese, softened
2 sticks unsalted butter, softened
1/2 tsp salt
4 tsp vanilla extract

Directions:

For the cheesecake:
1. Preheat the oven to 325 degrees. Line the bottom of a 9-in springform pan with a parchment paper and grease it. Carefully wrap the outside of the springform pan in 2 layers of aluminum foil, being sure there are NO gaps where water can seep through.

2. Using an electric mixer, beat the cream cheese for about 3 minutes until smooth. Add the sugar and beat for another minute until well blended. 

3. Add the greek yogurt and vanilla and beat for another minute, stopping halfway and scrape down the sides. Add eggs one at a time beating on low speed until just combined. Do not over mix. Pour into pan.

4. Place the double pans into the bottom third of the oven. Very carefully pour the hot water into the roasting pan so that it comes up about 1-inch around the springform. Close the oven door and bake for about 1 hour 30 minutes or until center is set. 

5. Turn off the oven and open door slightly. Let the cheesecake set in the oven for 1 hour. Then remove cheesecake from the oven. Carefully run a knife around the edges of the cake, and then let cool to room temperature.

6. Remove the springform rim, and place it in the freezer overnight to firm up. 

For the cake:

1. 1. Preheat oven to 350 degrees. Grease two 9-in cake pans.

2. In a bowl, gently beat vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer.
3. Add the dry ingredients in.
4. Pour the batter evenly into the cake pans and bake for about 30-40 minutes, until toothpick inserted comes out clean.
5. Allow the cake to cool in the refrigerator for a little bit.

For the frosting:
1.  For the frosting, combine all of the ingredients and mix for 2 minutes.

Assembly:

Remove the red velvet cake from the refrigerator and the cheesecake from the freezer. Trim any excess cake from the red velvet cakes to make it leveled and save it for decorations. Place a layer of the red velvet cake on a tray or plate. The cheesecake may have to be trimmed to fit the cake. This will be the next layer. The last layer will be the other red velvet cake. Press the cake down so they can stick together. Cover the cake with the frosting. You can save some to pipe some decorations like I did and crumbled the recycled red velvet cake to use as decorations. Decorate it in whatever way you like.

Enjoy!