For the cheesecake: Two cups, 450g cream cheese ½ cup 113g sour cream ⅓ cup eighty-millilitre heavy cream
133g sugar in half cup Two eggs here One tsp Vanilla Extract Squeeze of Salt
For the red velvet cake: 2½ cups 310g all-purpose flour; 2 tbsp 16g cocoa powder One teaspoon of baking powder One teaspoon of salt.
½ cups300g sugar One cup here. 240 ml room temperature buttermilk ¾ cup plus one tbsp Two hundred fifty ml vegetable oil One tablespoon vinegar Two eggs
½ cup 115g room temperature butter One to Two tablespoons red food coloring Two teaspoon Vanilla essence
Create the cheesecake. Turn oven dial to 320°F (160°C). Tightly wrap a 9-inch (23 cm) springform pan with aluminum foil and set into a deep roasting pan.
Beat cream cheese with sugar on medium speed until smooth in a big bowl. One at a time, then beat following each addition. Add salt, vanilla essence, sour cream, heavy cream. Beat till flawless.
Bake until totally set, 45 minutes or more in preheated oven. Turn off the heat; open the oven door; let the cake cool in the oven for thirty minutes; then, take it out. Cool on wire rack until absolutely cold; then, move to the freezer.
Make the red velvet cake. Turn oven to 350F (175C). Greed two 8-inch (20 cm) circular baking pans butter and dust with flour.
Beat butter and sugar until creamy in a separate big basin. Add one egg at a time, beating until blended following each addition. Add oil, vinegar, vanilla essence, buttermilk and beat till mixed. Add the dry ingredients gradually; mix after each addition until fully blended.
Assembly: Center one cake layer on a cake plate or dish. Arrange a thin covering of icing. Thaw cheesecake from the freezer. Top the frosting layer with cheesecake, then, if necessary, cut the borders to suit. Apply still another, thin coat of icing. Second red velvet layer tops everything.