Red Velvet Cheesecake

Ingredients
Red velvet cake layers:

Cooking spray for pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa powder
2 large eggs (at room temperature)
1 1/2 cups vegetable oil
1 cup buttermilk (room temperature)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 teaspoon red food coloring gel (or 2 tablespoons regular food coloring)

Cheesecake layers

24 ounces cream cheese at room temperature
1 cup granulated sugar
2 large eggs (room temperature)
1/2 tablespoon vanilla extract
1 cup sour cream (room temperature)
2 tablespoons all-purpose flour
1/2 teaspoon salt
Cheese Ice Cream

Cream cheese frosting
Instructions
Red Velvet Cake Layers:

Preheat oven to 350 degrees F.
Spray 2 8-inch cake pans with cooking spray, cover the bottom to fit the parchment paper and spray again with cooking spray. Set aside.
In a medium bowl, combine dry ingredients:
flour,
sugar
baking powder
baking soda
salt
cocoa powder.
Whisk to combine.
Set aside.
mix all wet ingredients to a large bowl,eggs, oil, buttermilk, vinegar, vanilla extract and red gel food coloring.
Using mixer beat until be smooth.
Reduce mixer to low and slowly start add the dry ingredient
Whip until smooth.
Divide batter evenly among prepared pans.
Bake the cake layers:

Bakefor 30 min and rotating the pans halfway through the baking process , toothpick inserted in the center of the cakes comes out clean,
Remove cakes then whit knife around the edges to loosen them from the pans
Cool in pans for about 20-30 minutes.
Invert cakes onto a plate, then turn out onto a wire rack to cool.
Gather up.
Allow to cool completely before frosting.
Cheesecake Layers:

For this layer, preheat the oven to 325 degrees F.
Spray 2 8-inch cake pans with cooking spray, line the bottom to fit the parchment paper.
Set aside.
beat cream cheese for 1 min.
Add sugar and flour; mix until smooth and blended.
With the mixer on low, add the eggs to the mixture, one at a time, and beat until well combined, being careful not to overbeat.

Add the salt, vanilla extract and sour cream and beat until combined, stopping to scrape down the sides and bottom of the bowl with a spatula.
Divide cheesecake batter evenly among prepared pans.
Level the top with a spatula.
Transfer the cake to the preheated oven and bake for 40 to 45 minutes.
Cheesecakes should be slightly wobbly in the center, but puffed and sitting on the sides.
Turn off the,Cool the cheesecakes completely in the open oven.
Once completely cool, remove from oven and refrigerate for at least 5-6 hours.
pass butter knife around the edges to release the cake easly
Keep refrigerated .
Assemble the cake:

Prepare the cream cheese frosting according to the recipe instructions.
Start with a cake stand and place a round cardboard cake paper on top.
Add 1/3 cup of frosting and spread.
Level your layers with a cake leveler or sharp serrated knife.
start Place one layer
Add 1/3 of the frosting and spread into an even layer.
Level the cheesecake layer, using a sharp
Place on top of frosting layer.
Repeat with remaining layer and another layer of cheesecake.
Use the remaining frosting all your cover the cake.
Add cake crumbs to the edges
Refrigerate for two hours before serving, to set the cherry.
Serve with a side of whipped cream.

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