Ingredients:
CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar
Two (8-ounce) packages cream cheese1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Preparation:
. Set up the cheesecake layer: Preheat broiler to 325 degrees F. Place an extensive cooking container on the lower third rack of the stove. Place a pot of water on the stove to bubble. Splash a 9-inch springform container with nonstick spread and line the base with a round of material paper. Wrap a twofold layer of foil around the base and up the sides of the
In an expansive dish, utilize an electric blender to blend the cream cheddar mix until it is decent and smooth and rich. Blend in sugar and salt and mix for 2 minutes, scratching drawbacks of the dish as required. Include eggs, each one in turn, mixing after every expansion. At long last, blend in harsh cream, whipping cream and vanilla. Blend until smooth.
Painstakingly pour the boiling hot water from your pot into the simmering container (it will fill the dish encompassing the cheesecake). Pour enough water with the goal that there is about an inch of water heading up the foil at the edges of the cheesecake dish. Heat the cheesecake for 45 minutes. It ought to be set to the touch and not jiggly. Expel the cheesecake from the cooking dish and let it cool on a wire rack for 60 minutes. When it has cooled, place the skillet into the cooler and let the cheesecake solidify totally. This could be possible in a few hours- or overnight.
2. Set up the cake layers: Preheat broiler to 350 degrees F. Oil and flour two 9-inch round metal heating container (or spread with nonstick preparing splash with flour). In a vast dish, whisk together flour, sugar, cocoa powder, heating pop and salt. Include eggs, oil, buttermilk, nourishment shading, vanilla and vinegar to the flour mixture. Utilizing an electric blender on medium-low speed, beat for 1 moment, until mixed. Scratch sides and base of dish with an elastic spatula. Beat on high velocity for 2 minutes. Spread the player equally into the arranged dish, partitioning similarly. Prepare 30 to 35 minutes or until a toothpick embedded in the focal point turns out with a couple of wet scraps connected. Give cool access dish on a wire rack for 10 minutes. Run a blade around the edge of the container, then reverse cakes onto a rack to cool totally.
3. Set up the icing: In a huge dish, utilizing an electric blender on medium-fast, beat powdered sugar, cream cheddar, spread and vanilla until it is smooth and velvety
4. Gather the cake: Place one cake layer into the inside of a cake plate or platter. Expel the cheesecake from the cooler, take off the sides of the dish, and slide a blade under the material to expel the cheesecake from the skillet. Peel off the material. Measure your cheesecake layer against the cake layers. On the off chance that the cheesecake layer ends up being a marginally bigger round than your cake, move it to a cutting board and delicately shave off a portion of the outside of the cheesecake to get it to the same size as your cake layers.
5. Ice the cake: Apply a scrap cover layer to the cake- utilize a long, thin spatula to cover the cake totally with a dainty and even layer of icing. Make certain to wipe off your spatula every time you are going to plunge it once more into the dish to get additionally icing
. Try not to stress as of right now over the scraps being obvious in the icing on the cake. At the point when your cake has a meager layer of icing on top of it, place it into the cooler for 30 minutes to "set" the icing. Once the first layer of icing is situated, apply the 2nd layer. Begin by including a vast scoop of icing onto the highest point of the cake. Utilize a long, thin spatula to spread the icing equally over the top and afterward spread it down the sides of the cake as well. Since you connected a morsel layer, you shouldn't have any red scraps gliding around in the last icing layer.