Red Velvet Cheese Cake

Part A: Cheese Cake

Ingredients

Philadelphia cream cheese - 24 oz (3 box of 8oz blocks)，softened in room temperature
Sugar - 1 cup
Corn starch - 3 TBSP
Pure vanilla extract - 1 TBSP
Extra large eggs - 2

Steps

1. Preheat oven to 350°F.
2. Put 1 box of cream cheese, 1/3 cup sugar and 3 TBSP of corn starch in stand mixer, blend at low speed for 3 minutes. Then add the other two boxes of cream cheese. Blend for 3 minutes.
3. Increase mixer speed to medium, add the rest of sugar, vanilla extract, and then one egg at a time. Mix well.

4. Cover the bottom of 9" cake pan with aluminum foil, then butter the side of the pan. Pour the batter in cake pan, and flatten the top.

5. Put round cake pan in a large baking pan, and fill with water half way to the round cake pan depth. Bake for 1 hour, or until the cake is solidified. To prevent the cake splitting, do not take the cake out of oven right away. Turn off the oven, and take the cake pan out of water pan, and leave it in the oven with the oven door open.

6. When the cake is cooling down, take it out and refrigerator for 4 hours or longer. I put the whole cake pan in refrigerator overnight.

Part B: Red Velvet Cake

Ingredients

【Dry ingredients】
Cake flour - 2 cup
Baking soda - 1 tsp
Baking powder - 1 tsp
Salt - 1 tsp
Unsweetened, cocoa powder - 2 TBSP
Sugar - 1 cup
【Wet ingredients】
Oil - 1 cup
Egg - 2

Buttermilk - 1 cup (or mix 1 TBSP lemon juice into 1 cup of milk, let it sit for 5 minutes)
Vanilla extract - 2 tsp
Molasses - 1 TBSP (optional, I did not use)

Red food coloring - 1 TBSP
White distilled vinegar - 1 tsp
Hot coffee - 1/2 cup

Steps

1. Preheat oven to 325°F.

2. Mix all dry ingredients together and sift the mixture.
3. Mix all wet ingredients together.
4. Pour the dry and wet ingredients together, mix well. Pour batter in two 9" round cake pans (greased with butter).

5. Bake for 25-30 minutes, or until toothpick can poke in and come out clean. 

5. Take out cake pans, and put upside down on parchment paper.

Part C: Cream Cheese Whipped Cream Frosting

Ingredients

Philadelphia cream cheese - 24 oz (3 box of 8 oz blocks)，softened in room temperature
Powdered sugar - 1 to 1.5 cup
Heavy cream - 3 cups

Steps

1. Pour heavy cream and 1/2 cup powdered sugar in stand mixer, and beat at high speed to firm peak.
2. In a mixing bowl. mix the cream cheese and the rest of powdered sugar until smooth.
3. Mix the cream cheese batter into the heavy cream batter until smooth. Keep refrigerated until use.

Part D: Assembly

1. Take the cheese cake out of refrigerator, and warm up in room temperature for 10 minutes.

2. Put some frosting on a cake board, and put on the first layer of red velvet cake. Cover the red velvet cake with a thick later of frosting, then put on the cheese cake.

3. Cover the cheese cake with a thick layer of frosting, and put on the second red velvet cake.

4. Crumb coat the whole cake, and put it to refrigerator to chill off. Then take out and do final coating and decoration. Raspberry is the best for this cake. Since I did not have raspberry on hand, I used strawberries. I arranged a cross since this is for a church get-together.