Layered Red Velvet Cheesecake with Mirror Glaze
Ingredients
For the Red Velvet Cake Layers:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
1/2 cup vegetable oil
1 large egg, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup sour cream
For the Mirror Glaze:
1 tablespoon gelatin powder
1/4 cup cold water
1/2 cup water
1/2 cup sugar
1/2 cup sweetened condensed milk
8 oz white chocolate, chopped
Red gel food coloring
For Decoration:
Whipped cream
Chocolate pieces or shards
Powdered sugar (optional)
Instructions
Make the Red Velvet Cake Layers:
Preheat the oven to 350°F (175°C). Grease and line the bottom of two 6-inch round cake pans.
In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together buttermilk, oil, egg, food coloring, vanilla extract, and vinegar.
Gradually mix the dry ingredients into the wet ingredients until smooth.
Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Cheesecake Layer:
Preheat the oven to 325°F (163°C). Line the bottom of a 6-inch springform pan and wrap the outside with foil.
In a bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition, followed by vanilla and sour cream.
Pour the cheesecake batter into the prepared pan. Place the pan in a larger pan and fill it with hot water halfway up the sides (water bath).
Bake for 45-50 minutes, or until the center is set. Turn off the oven, leave the cheesecake in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours.
Assemble the Layers:
Once the red velvet cakes and cheesecake are completely cooled, place one red velvet layer on a serving plate.
Top with the cheesecake la
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