Red Velvet Cheesecake Cake

Instructions:

To make the cheesecake:

1. Preheat oven to 300°F (148°C).
2. Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil.
3. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
4. In a large mixer bowl, mix the cream cheese, sugar, and flour until combined.
5. Use low speed to keep less air from getting into the batter, which can cause cracks.
6. Scrape down the sides of the bowl.
7. Add the sour cream, and vanilla extract and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
9. Pour the cheesecake batter into the lined cake pan.
10. Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan.
11. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
12. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
13. Crack the oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
14. Remove the cheesecake from the oven and chill until firm, 5-6 hours.

To make the cake layers:

15. Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
16. Add the flour, sugar, baking soda, baking powder, cocoa, and salt to a large mixer bowl and combine.
17. Set aside.
18. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar, and red food coloring to a medium-sized bowl and combine.
19. Add the wet ingredients to the dry ingredients and beat until well combined.
20. Slowly add the hot water to the batter and mix on low speed until well combined.
21. Scrape down the sides of the bowl as needed to make sure everything is well combined.
22. Divide the batter evenly between the two pans and bake for 23-26 minutes, or until a toothpick comes out with a few moist crumbs.
23. Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.

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