Red Velvet Cheesecake

Plan

You will bake the cheesecake layer first, chill it until firm, then bake the red velvet cake in a separate round pan, stack, and frost. If you can swing it, chill the finished cake overnight for the cleanest slices.

1) Bake the cheesecake layer

1. Preheat oven to 325°F. Place a rack in the middle of the oven. Grease a 9-inch springform pan and line the bottom with parchment. Set the pan on a rimmed baking sheet (it makes transport easier and catches any minor drips).
2. In a bowl, beat the cream cheese and sugar until smooth, about 1 to 2 minutes. Scrape the bowl.
3. Mix in sour cream, vanilla, flour, and salt until combined.
4. Add eggs one at a time, mixing on low just until each disappears. Do not whip in a ton of air.
5. Pour into the prepared pan and smooth the top.
6. Bake 35 to 45 minutes, until the edges are set and the center still has a gentle wobble. It should jiggle like set gelatin, not slosh. Optional doneness check: the center is typically around 150°F.
7. Turn off the oven, crack the door, and let it cool inside for 30 minutes. Then cool to room temperature on a rack (plan on about 60 to 90 minutes, depending on your kitchen).
8. Once it is fully cool, cover and refrigerate until firm, at least 4 hours (overnight is great). Cover the pan with foil or plastic wrap without pressing it onto the surface. Keep it in the springform pan while it chills.

2) Bake the red velvet cake layer

1. Preheat oven to 350°F. Grease a 9-inch round cake pan (at least 2 inches deep) and line the bottom with parchment.
2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk sugar, oil, egg, and vanilla until glossy.
4. Whisk in buttermilk, vinegar, and red food coloring.
5. Add dry ingredients to wet and stir just until combined. Stop as soon as you do not see dry flour.
6. Pour into the prepared cake pan and bake 20 to 28 minutes, until a toothpick comes out clean or with a few moist crumbs.
7. Cool 10 minutes, then turn out onto a rack. Peel off parchment and cool completely.
8. Optional: If the cake domes, level it with a serrated knife once fully cooled. Save the crumbs for garnish.

3) Stack the cake

1. Place the cooled red velvet cake layer on a serving plate or cake stand.
2. Unmold the chilled cheesecake layer from the springform pan. If it is sticking, run a thin knife around the edge first.
3. Peel off the parchment from the bottom of the cheesecake layer, then carefully place the cheesecake layer on top of the cake layer. If needed, use two large spatulas to lift it.
4. Chill the stacked cake for 20 to 30 minutes while you make the frosting.

4) Make the cream cheese frosting

1. Beat cream cheese and butter until smooth and fluffy, about 1 to 2 minutes.
2. Beat in powdered sugar gradually, then add vanilla and salt.
3. Adjust thickness: add more powdered sugar for a stiffer frosting, or a teaspoon of milk if it is too thick.
4. Want a thicker bakery-style coat? Make 1.5 times the frosting.

5) Frost, chill, and serve

1. Spread a thin crumb coat over the cake (a light, messy first layer is fine). Chill 15 minutes.
2. Add the final frosting layer and smooth it out. This amount is enough for a full coat, but you can keep it a little thinner on the sides if you like a cleaner, less-sweet finish.
3. Garnish with red velvet crumbs if you saved them.
4. Chill at least 1 hour before slicing. Overnight chill gives the cleanest, sharpest layers.
5. For best texture, let slices sit at room temperature for about 10 minutes before serving.