Ohh, boy. My very first post.

…I found myself racking my brain trying to decide which recipe I should blog about first. Let me tell you, that sort of pressure is enough to give even the strongest of people heart palpitations. Orr, maybe my rapid-racing heart is a double-barreled side effect resulting from both the beauty of this dessert and its absurd decadence. I think that my body is still struggling to process the slice of this baby that I ate AFTER a high-piled plate of Christmas dinner delights. In hindsight, I probably should have chosen either/or…but that’s not my style. I figure: go big, or go home. Especially during the holidays.

But enough about my struggling metabolism, let’s get to the good stuff: the recipe.

I found this recipe during my daily food blog romp and my jaw literally hit the floor. A full, two-layer cake sandwiching an entire cheesecake?? Well, THIS is something that I had to put at the top of my must-bake list. And what better excuse to bake such a delight than Christmas dinner? Perfect.

Although several bloggers posted a similar recipe, I found the pictures on Sweet Tooth‘s blog too beautiful to bypass.

Here’s the recipe:

Red Velvet Cheesecake Layer Cake
Recipe adapted from Sweet Tooth

For the cheesecake layer:
20 oz full-fat cream cheese, at room temperature
2/3 cup granulated sugar
1-1/2 tsp fresh lemon juice
1/4 tsp salt
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tbsp all purpose flour
– Preheat the oven to 325 degrees and set a pot of water to boil.
– Grease a 9″ springform pan and line the bottom with a round of parchment paper. Wrap the outside of the pain with tinfoil to keep water out, and set the pan into a larger pan (for the water bath).
– In the bowl of an electric mixer, beat the cream cheese until very light and fluffy. Add the sugar and beat until smooth.
– Switch to a wooden spoon or spatula and mix in the lemon juice and salt.
– Add eggs one at a time, making sure they are combined but not overmixed.
– Add the sour cream and stir in the flour until just combined.
– Pour the batter into the greased pan and pour boiling water into the larger pan, halfway up the cheesecake pan.
– Bake until the cheesecake is just set in the middle – about 40 minutes.
– Run a knife along the sides of the pan and let the cheesecake cool before covering it with plastic wrap and placing it in the fridge to set up overnight.
For the red velvet layer:
2-1/2 cups cake flour
1-1/2 cups granulated sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, at room temperature
1 cup vegetable oil
1 cup buttermilk, at room temperature
1/2 cup sour cream or greek yogurt
1 tsp vanilla extract
1 tsp white distilled vinegar
1 tsp red gel food colouring
– Preheat the oven to 350 degrees. Grease and flour two 9″ pans.
– Whisk together the flour, sugar, baking soda, cocoa powder, and salt together in a medium bowl.
– In the bowl of an electric mixer, beat the eggs, oil, buttermilk, sour cream, vanilla extract, and vinegar together until well combined.
– With the mixer on low, slowly add the flour mixture to the wet ingredients and beat until well combined. Add the food coloring until desired color is achieved.
– Divide the batter equally between the 2 pans. Bake 25-30 minutes or until a cake tester comes out clean.
– Cool the cakes in the pans for 5 minutes, then run a knife around the edges and invert them onto cooling racks to cool completely.
For the cream cheese frosting:
12 oz cream cheese, cold
6 tbsp unsalted butter, at room temperature
1 tbsp vanilla extract
4 cups powdered sugar
– In the bowl of an electric mixer, beat together cream cheese and butter until light and creamy.
– Add the vanilla extract.
– Slowly add the powdered sugar and beat until well combined, about 2-3 minutes.
For assembly:
– You are better off making both the cheesecake and the red velvet layers the night before. Leave the cheesecake to set up in the fridge for at least 8 hours and allow the red velvet layers to cool completely and keep them fresh overnight by covering them with plastic wrap.
– If needed, trim the tops of the red velvet layers to ensure that they are even. Place one layer on your cake plate top side down so that you have a flat surface on which to place the cheesecake layer. Carefully flip the chilled cheesecake on top of the first layer of red velvet and peel off the parchment paper. If the cheesecake is too big, carefully run a knife along the edge and trim off the excess (rather than discard the trimmed cheesecake edges, I put them on top of cheesecake layer and gently smoothed them down with a knife – why waste it?!). Once evened out, place the second red velvet layer on top of the cheesecake (right side up this time!).
– Apply a crumb coat (a very thin layer) of the cream cheese icing all over the cake and place it in the fridge to cool and set.
– After 30 minutes, take the cake out again and decorate the cake with the remainder of the icing however you wish! You can pipe on a design, or just apply another even coat to cover the whole cake. Let your imagination run wild.
– Keep the finished cake in the fridge until you’re ready to serve. Or, in my case, out on the snow-covered balcony when there’s no room in the Christmas-packed fridge.
…and see you at the gym.