Four Layer Red Velvet Cheesecake For the cheesecake: 10 ounces cream cheese , room temperature 3/8 cup sugar 1/4 teaspoon finely grated lemon zest 1/4 tablespoon fresh lemon juice 1/8 teaspoon coarse salt 1 large egg 1/4 cup sour cream For the cake: 2 1/2 cups cake flour 1 1/2 cups sugar 1 teaspoon baking soda 1 tablespoon cocoa powder 1 teaspoon salt 2 eggs 1 1/2 cup vegetable oil 1 cup buttermilk 2 tablespoons red food coloring, 1 teaspoon vanilla extract 1 teaspoon white distilled vinegar For the frosting: 2 (8-ounce) packages cream cheese, softened 4 tablespoons butter, softened 1 teaspoon vanilla extract 1 1/2 cups confectioners’ sugar Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Line the bottom of four 8 inch spring form cake pans with parchment paper cut in circles. Then wrap each cake pan bottom and sides with heavy aluminum foil. Pour in filling into the pans then place in a roasting pan. Pour boiling water into the roasting pan until it comes halfway up the side of spring form cake pans. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge and let cool completely without removing the cheesecake from the pan. Cover the pan and chill for at least 3-4 hours, then wrap in plastic wrap and freeze. Preheat oven to 350 degrees. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. In a bowl of an electric mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar until well combined. Add dry ingredients in three additions and beat at low speed until smooth, about 2 minutes after all the dry ingredients have been added. Divide batter evenly between 4 greased and floured 8-inch round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
Posted on: Fri, 16 Aug 2013 23:15:51 +0000
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