Red Velvet Cheesecake with Buttercream Frosting

Ingredients and Weight:

For the Red Velvet Cake Layers: - All-purpose flour: 2 1/4 cups (281 grams) - Sugar: 2 cups (400 grams) - Unsweetened cocoa powder: 1/3 cup (21 grams) - Baking powder: 1 tablespoon (15 grams) - Baking soda: 1 teaspoon (5 grams) - Salt: 1/2 teaspoon (3 grams) - Buttermilk: 1 1/2 cups (360 milliliters) - Vegetable oil: 1 cup (240 milliliters) - Large eggs: 2 - Vanilla extract: 1 teaspoon (5 milliliters) - Red food coloring: 1 tablespoon (15 milliliters)

For the Cheesecake Filling: - Cream cheese, at room temperature: 8 ounces (226 grams) - Granulated sugar: 1 cup (200 grams) - Sour cream: 1/2 cup (120 milliliters) - Vanilla extract: 1 teaspoon (5 milliliters) - Large egg: 1

For the Buttercream Frosting: - Unsalted butter, at room temperature: 1 cup (226 grams) - Confectioners' sugar: 4 cups (480 grams) - Heavy cream: 2-4 tablespoons (30-60 milliliters) - Red food coloring, optional: to taste

Preparation Time:

• 30 minutes for the cake layers
• 15 minutes for the cheesecake filling
• 15 minutes for the buttercream frosting

Cooking Time:

• 30-35 minutes for the cake layers
• 45-50 minutes for the cheesecake filling

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

For the Red Velvet Cake Layers: 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. 5. Stir in the red food coloring until desired color is achieved. 6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the Cheesecake Filling: 1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. 2. In a medium bowl, beat the cream cheese and sugar together until smooth. 3. Beat in the sour cream, vanilla extract, and egg until well combined. 4. Pour the cheesecake filling into the prepared pan and bake for 45-50 minutes, or until the center is set. 5. Let the cheesecake cool completely in the pan.

For the Buttercream Frosting: 1. In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. 2. Add the heavy cream 1 tablespoon at a time until the desired consistency is reached. 3. Add red food coloring, if desired, to taste. 4. Frost the cheesecake with the buttercream frosting.

Nutritional Information:

Per serving (1 slice): - Calories: 600 - Fat: 35 grams - Saturated fat: 20 grams - Cholesterol: 100 milligrams - Sodium: 300 milligrams - Carbohydrates: 75 grams - Protein: 10 grams

Dish Characteristics:

• Moist and tender red velvet cake layers
• Creamy and tangy cheesecake filling
• Rich and decadent buttercream frosting
• Striking red color
• Sweet and indulgent dessert

User Comments:

• "This cheesecake is absolutely stunning! The red velvet cake layers are moist and flavorful, and the cheesecake filling is creamy and delicious. The buttercream frosting is the perfect finishing touch." - Sarah P.
• "I love the sweet and tangy flavor combination of the red velvet cake and the cheesecake. It's a perfect dessert for any occasion." - David K.
• "This dessert is impressive and easy to make. I highly recommend it for any occasion." - Emily S.

Special Precautions and Tips:

• For a deeper red velvet color, add a bit more red food coloring to the batter.
• To prevent the cake layers from overbaking, keep an eye on them towards the end of the baking time.
• If the cheesecake begins to brown too much during baking, cover it with a tent of aluminum foil.
• Let the cheesecake cool completely before frosting to prevent the frosting from melting.