• 500g cream cheese, softened
• 250g unsalted butter, softened
• 5 cups (600g) icing sugar
• 2 tsp (10ml) vanilla extract
Method
Preheat the oven to 175°C.
Grease and line two 8-inch cake pans and one 8-inch round pan for the cheesecake.
For the cheesecake, beat the cream cheese until smooth. Add the sugar and mix well. Beat in the eggs one at a time, then add the vanilla and sour cream. Pour into the prepared pan and bake until the center is just set, about 40–45 minutes. Cool completely, then refrigerate until firm.
For the red velvet cake, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, eggs, buttermilk, vanilla, vinegar, and red food coloring.
Gradually combine the wet ingredients with the dry ingredients until smooth.
Divide the batter evenly between the two prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely.
Level the cakes if necessary and crumble a small portion of one layer for the red velvet crumb coating.
For the frosting, beat the butter and cream cheese until light and fluffy. Gradually add the icing sugar and beat until smooth. Mix in the vanilla.
Assembly
"This Red Velvet Cheesecake Will Ruin All Other Desserts For You! 🤫🍰"
