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Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (84g) unsalted butter, melted
For the cheesecake:
– 2 pounds (900g) cream cheese, softened
– 3 large eggs
– 1/2 cup (100g) granulated sugar
– 1/2 cup (120g) sour cream
– 1 teaspoon vanilla extract
– 2 tablespoons red food coloring
– 1 cup (120g) all-purpose flour
– 1 cup (200g) confectioners’ sugar
For the red velvet cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 2 large egg yolks
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– 1 cup (240ml) buttermilk
For the cream cheese frosting:
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (100g) unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups (400g) confectioners’ sugar
Instructions
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: Mix crumbs, sugar, and melted butter. Press into a 9-inch (23cm) springform pan.
3. Prepare the cheesecake: Beat cream cheese until smooth. Add eggs, sugar, sour cream, and vanilla. Mix well.
4. Add red food coloring and mix until combined.
5. Pour cheesecake batter into the prepared pan.
6. Prepare the red velvet cake: Mix flour, sugar, baking powder, and salt. Add softened butter, eggs, egg yolks, red food coloring, and vanilla. Mix well.
7. Add buttermilk and mix until combined.
8. Pour red velvet cake batter into a separate 9-inch (23cm) round cake pan.
9. Bake cheesecake for 55-60 minutes and red velvet cake for 30-35 minutes.
10. Prepare the cream cheese frosting: Beat cream cheese and butter until smooth. Add vanilla and confectioners’ sugar. Mix well.
11. Assemble the cheesecake: Place the red velvet cake on top of the cheesecake. Frost with cream cheese frosting.
Tips
– Use high-quality red food coloring for the best color.
– Don’t overmix the cheesecake or cake batter.
– Let the cheesecake cool completely before frosting.
– Refrigerate the cheesecake for at least 4 hours before serving.