Red Velvet Cheesecake

I was looking for an alternative for a Christmas cake and recently had this whilst on holidays in Hawaii. I had it at the Cheesecake Factory and loved it. I thought at the time that it was something that I would have to try. The red cake makes it perfect for a Christmas cake. I will warn you though, it does take a bit of time but the result is spectacular. You will need to make it over two days or make the cheesecake in the morning and the cake and icing in the evening to serve.

So first to make the cheesecake. Preheat your oven to 140 degrees Celsius. You will need a roasting tray large enough to fit the spring form pan into that you are using. I used 24 cm tin, just keep in mind that you will also need a cake tin of the same size to cook the cakes in later. Boil you kettle with enough water to fill the roasting tray with half way up the sides of your tin. Line the base of the spring form tin with baking paper and spray the sides with oil. Wrap the bottom of the tin with 2 layers of foil. Make sure that there is no where that the water can get in.

Now to make the filling in your stand mixer or a large mixing bowl with electric beaters mix the cream cheese until smooth and creamy. Add the sugar and salt and continue to mix, scraping down the sides of the bowl as required. Add the eggs on at a time. Finally add the sour cream, cream and vanilla. Mix until smooth. Pour into your prepared tin. Sit the tin into your roasting tray and pour the boiling water into the tray. Bake the cheesecake for 45 minutes until set to touch and not jiggly.

Remove from the oven and allow to cool on a wire rack for at least an hour. When cooled place into the freezer and allow freeze completely. I made mine the day before and left it in the freezer over night.

Now for the cake. Preheat your oven to 160 degrees Celcius. Grease and flour to 24 cm tins. In a large mixing bowl sift together the flour, cocoa powder and baking soda. Add the sugar and the salt. Place into your stand mixers bowl and add the oil, buttermilk, food colouring, vanilla and vinegar. Using a medium to low speed beat for 1 minute until blended. Scrape down the sides and bottom of the bowl as required. Beat on high speed of a further 2 minutes. Pour evenly into the 2 pans. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, and turn out onto a rack to cool completely.

When the cakes are cooled completely make the icing. In your stand mixer place the cream cheese, butter, vanilla and icing sugar into the bowl and mix on a medium speed until smooth and creamy.

Finally for assembly. place the first cake on the plate, then the cheesecake and the other cake. Cover with a thin layer of icing. Place in the fridge and chill for 30 minutes. Put the rest of the icing on the cake and spread evenly. I finished mine with some white chocolate shavings.

This cake look's amazing and while it does take some time there isn't really anything to difficult about it. It looks amazing and is Christmas colours so it is perfect for any Chirstmas get together.

***Ingredients

Cheesecake

• 500 grams cream cheese
• 2/3 cup caster sugar
• Pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract 

Red Velvet Cake

• 2 1/2 cups plain flour
• 1 1/2 cups caster sugar
• 3 tablespoons unsweetened cocoa powder
• 1  1/2 teaspoons salt
• 2 large eggs, at room temperature
• 1  1/2 cups vegetable oil
• 1 cups buttermilk
• 1/4 cups red food colouring
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar 

Cream Cheese Icing

• 2 1/2 cups icing sugar
• 500 grams cream cheese, at room temperature
• 1/2 cups unsalted butter, at room temperature
• 1 tablespoon vanilla extract