Red Velvet Cheesecake With Whipped Cream Cheese Frosting

Do you enjoy cheesecake but would actually like to taste the ingredients not just the sugar? Well you are in the right place. With these simple directions and amazing ingredients you too can give your friends and family a tasty dessert worthy of any occasion.

For the Red Velvet Cake

• 3 ½ Cups All-purpose Flour
• ¼ Cup Unsweetened Cocoa Powder
• 1 ¼ teaspoons Salt
• 1 1/2  cups Sugar
• 2 Cups Vegetable Oil or Canola Oil
• 3 Eggs (large)
• 3 Tablespoons Red Food Coloring
• 1 teaspoon Vanilla Extract
• 1 ¼ Cups Buttermilk
• 2 ½ teaspoons White Vinegar
• 2 teaspoons Baking Soda

Cheesecake

• 3 ( 8 oz.) Packages Cream Cheese (room temp)
• 3/4 Cup Sugar
• 8 oz. Sour Cream
• 3 Eggs (large)
• 1 teaspoon Vanilla Extract

Whipped Cream Cheese Icing

• 1 (8 ounce) Package, Cream Cheese, (cold) or you can use Neufchatel
• 3/4 Cup Sugar
• 1/8 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1 1/2 Cups Heavy Whipping Cream (cold)

1 Spring Form Pan (9 Inch)

Parchment Paper

Nonstick Cooking Spray

Preheat the oven to 350°. Line the bottom and sides of your 9 Inch Spring Form Pan line bottom and sides with parchment paper then spray with nonstick cooking spray. In a medium bowl, whisk the flour with the cocoa powder and kosher salt.

Step 1: In the bowl of a stand mixer fitted, beat the sugar with the oil at low speed until well combined, about 2 minutes. At medium speed, add the eggs, one at a time, and beat until incorporated. Continue mixing at medium speed until the mixture is well combined, 3 minutes longer. Reduce the mixer speed to low and slowly add the red food coloring and vanilla, mixing until the batter is evenly red, about 2 minutes. At low speed, alternately beat in the dry ingredients and buttermilk until just combined.

Step 2:: In a small bowl, mix the vinegar with the baking soda. Scrape the vinegar mixture into the cake batter and continue beating at low speed until just combined.

Step 3: Fill the spring form pan 1/4 with batter and bake for 25 minutes or until the cake is springy to the touch and a toothpick inserted in the center comes out clean. Transfer to a rack; let cool in the pan for 15 minutes. Remove the cake from the pan; and let cool completely.

While your cake is cooling make your cheesecake mix by starting with your cream cheese, sugar and vanilla. Mix on low until sugar is incorporated about 3 mins. While on low speed add 1 egg at a time until fully incorporated and with the last egg add the sour cream. Mix until just combined. After the cake is fully cooled, level the cake and put any cuttings into the mixture and fold carefully. Respray the spring form pan. Place cake round in the bottom and pour cheesecake mixture on top. Then carefully place cheesecake back in the oven for 40 minutes at 350 degrees, Cheesecake will be slightly wobbly. After baking remove from oven and cool to room temp then leave in refrigerator over night.

In a large mixing bowl, beat cream cheese until no longer lumpy. Add sugar, salt and vanilla and whip until fully combined.

Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form. You'll see your beaters leaving clear trails in the mixture at this stage. Use immediately for frosting, piping or filling. Store leftovers in the refrigerator.

Using the icing you made. Decorate your cheesecake however you please. Want icing on just the top? That's cool. Want it all over like a cake? That's cool too. You are only limited by your imagination. Slice and enjoy!