So my blogging nightmare has come true. I waited a long while after having the initial desire to start a food blog before actually starting it because of the huge fear that I would ultimately neglect it… and so I have.
My sincerest apologies to anyone who noticed or missed it.
Onward to my post.
This incredibly delicious ultimate perfection of a dessert.
A creamy Cheesecake sandwiched between to moist, fluffy Red Velvet Cakes.
Combining two of the most delicious desserts to make one magical concoction.
I found the original recipe Here. There’s a link there to a tutorial for these awesome icing roses.
Jon started work at a new tattoo studio recently and a few weeks after he did I had the crew and their lovely ladies over for dinner to meet and mingle with them (seeing as my kids keep me pretty much house bound having them come to me was my best option) As if I need ANY excuse to cook for people.
We dined on an array of Italian dishes and I made this incredible cake for dessert.
I sincerely enjoyed our evening. Delicious food, great company and a decadent dessert!
For the cheesecake layer:
20 oz full-fat cream cheese, at room temperature
2/3 cup granulated sugar
Zest of half a lemon
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 light and fluffy. Add the sugar and beat until smooth.
Hand mix in the lemon zest, 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 completely by placing plastic wrap onto the surface of the cheesecake and refrigerate several hours or 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
1-1/2 cups vegetable oil
1 cup buttermilk, at room temperature
1 tsp vanilla extract
1 tsp white distilled vinegar
Red food coloring, as desired
Preheat the oven to 350 degrees. Grease and flour 2 9″ pans.
Whisk together the flour, sugar, cocoa powder, and salt together in a medium bowl.
In the bowl of an electric mixer, beat the eggs, oil, buttermilk, vanilla extract, 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.
In a small bowl or cup mix together the baking soda and vinegar and allow it to fizz for a few seconds then add it to the batter.
Divide the batter equally between the 2 pans. Bake 25-30 minutes or until a cake tester comes out clean, rotating the pans halfway.
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:
24 oz cream cheese, cold
12 tbsp butter, at room temperature
1 1/2 tbsp vanilla extract
6-8 cups powdered sugar
In the bowl of an electric mixer, beat together cream cheese and butter until light and creamy.
Slowly add the powdered sugar
Add the vanilla extract and beat until well combined, about 2-3 minutes.
Layer the cakes on top of each other and frost and decorate how you’d like!
I’ve already been asked to make this cake again and I’m excited to do it! It’s fun to make and the results speak for themselves!
I’m going to make an honest effort to more regularly update and post the things I’m baking. I do bake a lot I just never make it as far as talking pictures and getting them up here, but I’m gonna try! Thanks so much to everyone who is still reading and enjoying!