Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 16 ingredients for grocery delivery
Move the oven racks to the middle and lowest positions. Place a large roasting pan on the lowest rack.
Preheat the oven to 325 degrees F.
Place a kettle of water on the stove to boil.
Spray a 9-inch springform pan with cooking spray and line the bottom of the pan with parchment paper. Next, wrap the bottom of the springform pan in two layers of foil that cover the bottom and go up the sides of the pan. The foil will prevent the water from the water bath from seeping into the pan.
In the bowl of a stand mixer, or a large bowl using a handheld mixer, add the cream cheese to the bowl. Beat the cream cheese until smooth and creamy.
Add the sugar and salt and mix for 2 minutes, scraping down the sides of the bowl as needed.
Add the eggs and mix until combined.
Next, add the sour cream, whipping cream, and vanilla. Mix until the mixture is smooth and combined.
Pour the batter into the prepared springform pan. And smooth the batter into an even layer.
Place the springform pan in the roasting pan that's in the preheated oven. Carefully pour the water from the kettle into the roasting pan so that 1 inch of water surrounds the springform pan's sides.
Bake for 45 minutes, or until the cheesecake is set to the touch and not jiggly.
Remove the cheesecake from the roasting pan and set it on a wire rack to cool for 1-2 hours.
Once cooled, move the cheesecake (still in the springform pan) to the freezer to freeze until frozen solid, about 2-3 hours or overnight.
Move the oven rack to the middle position and preheat the oven to 350 degrees F.
Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).
In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar to the dry ingredients.
On the lowest setting, use a handheld mixer to beat everything together until blended for about 1 minute.
Scrape down the sides of the bowl and beat on medium-high for 2 minutes.
Divide the batter evenly between the prepared pans. Smooth the batter into an even layer in each pan.
Place both pans on the middle rack and bake for 30-35 minutes or until a toothpick inserted comes out with just a few moist crumbs.
Place the cakes on a wire rack to cool for 10 minutes, and then run a knife around the pans' edges and invert the cakes onto the wire rack to cool completely.
Use a handheld mixer on medium-high speed in a large bowl, beat cream cheese, powdered sugar, butter, and vanilla until creamy and smooth.
Place a red velvet cake layer on your cake plate or platter.
Remove the cheesecake from the freezer. Release the springform's sides from the pan.
Remove the cheesecake from the bottom pan by sliding a knife under the parchment. Peel the parchment from the bottom of the cheesecake.
See how the size of the cheesecake layer compares to the red velvet cake layers. If the cheesecake layer is larger, shave off some of its exterior to get it to the same size as the red velvet layers.
Place the cheesecake layer on top of the red velvet cake layer that's on the cake plate.
Top with the second red velvet cake layer.
Use a long, thin icing spatula to apply a thin crumb coat of frosting around the cake.
Chill the cake in the refrigerator for 30 minutes, so the crumb coat sets.
Frost the cake by adding a large dollop of frosting to the top of the cake. Use the same long, thin icing spatula to spread the frosting over the top of the cake. Try to make it as even as you can and let the excess spread down the sides.
Frost down the sides of the cake.
Garnish the cake with chopped chocolate chips or shaved white chocolate.
Cover and chill the cake until ready to serve.
1 hours, 30 minutes