Valentine's Red Velvet Cheesecake Recipe

Ingredients

Red Velvet Cake

• 0.5 cup unsalted butter (room temperature, plus more for cake pans)
• 1.5 cup sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 1 1-ounce bottle red food coloring
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2.5 cup all purpose flour (spooned and leveled)
• 1 cup full fat buttermilk
• 1 tablespoon white vinegar

New York Cheesecake

• 4 8-ounce packages cream cheese (softened)
• 1.67 cup granulated sugar
• 0.25 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 0.75 cup heavy cream
• 1 small amount butter to grease the pan

Cream Cheese Frosting

• 2 8-ounce packages cream cheese, cold
• 0.5 cup unsalted butter (softened but still cool)
• 1 teaspoon pure vanilla extract
• 3 cup confectioner's sugar
• 1 cup chocolate chips
• 0.5 cup heavy cream
• 1 red and/or pink food gel colors

Instructions

Red Velvet Cake

1. Preheat oven to 350°F. Grease two 9-inch round cake pans with butter.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract.
4. In a separate bowl, whisk together the cocoa powder, red food coloring, salt, and baking soda.
5. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry mixture.
6. Stir in the white vinegar.
7. Divide batter evenly between the two prepared pans.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pans.

New York Cheesecake

1. Preheat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan with butter.
2. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
3. In a small bowl, whisk together the granulated sugar and cornstarch.
4. Add the sugar mixture to the cream cheese and beat until well combined.
5. Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition.
6. Pour in the heavy cream and beat until the mixture is smooth and light, about 1 minute.
7. Pour the cheesecake filling into the prepared pan.
8. Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly (it should not crack).
9. Allow to cool completely, then refrigerate for at least 4 hours.

Cream Cheese Frosting

1. In a medium bowl, beat the cold cream cheese and softened butter together until smooth.
2. Add the vanilla extract and mix until combined.
3. Gradually add the confectioner's sugar, beating on low speed until light and fluffy.
4. In a small bowl, melt the chocolate chips.
5. Heat the heavy cream until steaming and pour over the melted chocolate. Let sit for 1 minute, then stir until smooth.
6. Add the chocolate mixture to the frosting and beat until combined.
7. Add the red and/or pink food gel colors to achieve desired color, mixing well.

Assembling the Cake

1. Remove the cooled red velvet cakes from their pans and place one layer on a serving plate.
2. Top the first cake layer with the cooled cheesecake.
3. Place the second red velvet cake layer on top of the cheesecake.
4. Frost the top and sides of the assembled cake with the cream cheese frosting.
5. Decorate as desired and refrigerate until ready to serve.