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Best Southern Living Red Velvet White Chocolate Cheesecake
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Southern Living Red Velvet White Chocolate Cheesecake

Ingredients
  

For the red velvet cheesecake

  • 32 oz cream cheese, softened at room temperature
  • 1 1/3 cups fine caster sugar
  • 2 tsp vanilla extract
  • 4 tsp lemon juice
  • 2 tbsp cake flour, sifted
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp red food coloring
  • 4 large eggs, room temperature

For the vanilla cake

  • 1 cup salted butter, softened at room temperature
  • 3/4 cup caster sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cups self-raising flour, sifted
  • 1/2 tsp baking powder
  • 4 tbsp milk, room temperature

For the frosting and garnish

  • 16 oz cream cheese, softened at room temperature
  • 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tbsp vanilla extract
  • White chocolate curls

Instructions

  • Preheat your oven to 350ºF (180ºC). Line your 2 springform cake pans with non-stick baking paper or cooking spray.
    Cream together the cream cheese and caster sugar until the mixture becomes fluffy and the sugar has dissolved. Then, whisk in the vanilla, lemon juice, cake flour, cocoa powder, and food coloring.
    Ad finally, add your eggs one at a time, making sure to whisk until they are just incorporated.
    Divide the cheesecake batter between your two cake pans and bake each for roughly 60-70 minutes. Only switch off your oven once they are fully baked and only jiggle in the center inch or two.
    Once your cheesecake has been baked, allow it to properly cool in the oven for 1 hour, at room temperature for another hour, and finally, in the fridge for 6 hours.
  • First, grease your 9-inch cake pan with non-stick cooking spray, butter, or baking paper.
    Then, cream together the butter and sugar until they become light and fluffy. Add the eggs one at a time, mixing well between each addition. Then, mix in the vanilla.
    Combine the flour and baking powder in a separate bowl and add them to the wet mixture. Whisk until the ingredients are just combined. Finally, add the milk and mix well.
    Pout the vanilla cake batter into the baking pan and bake the cake for roughly 30-40 minutes at 350ºF (180ºC). Test the doneness by inserting a testing needle into the center.
    Allow the cake to completely cool before leveling it. 
  • For the cream cheese frosting, simply cream together all of the ingredients until they become light and fluffy.
  • First, place a layer of red velvet cheesecake on a cake board. Then, add a layer of cream cheese frosting. Add the vanilla sponge cake layer next, again followed by a layer of frosting. Finally, top the stack with the final layer of red velvet cheesecake.
    Coat the entire cake with the remaining frosting and garnish them with white chocolate curls.