RED VELVET CHEESECAKE CAKE

Steps:

• For cheesecake:.
• Preheat oven to 325 degrees. Set a kettle of water on to boil.
• Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
• Gradually add sugar, beating until fluffy.
• Beat in lemon juice and salt.
• Beat in the eggs, one at a time, scraping down the side of the bowl after each.
• Beat in the sour cream.
• Spray the pan with non-stick spray like Baker's Secret.
• Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
• Wrap bottom half of pan in foil.
• Pour in filling and place in a large, oven safe pan.
• Pour in boiling water to come halfway up side of the springform pan.
• Bake until just set in center, about 45 minutes.
• Remove pan from water. Let cool for approximately 20 minutes.
• Run a knife around edge and continue to cool completely.
• Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
• Cover in plastic wrap and freeze.
• For the cake:.
• Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them.
• Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
• Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
• Add dry ingredients and beat until smooth, about 2 minutes.
• Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
• Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
• If you didn't use cake strips, level the layers now.
• Frosting:.
• Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
• Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
• Assembly:.
• Place bottom layer on cake stand.
• Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake.
• If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
• Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
• Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
• Refrigerate until ready to serve.