Name: Red Velvet Cheesecake with Buttercream Frosting
Prep time: 45 min
Cook time: 1 min
Total time: 46 min
Yield: 16 servings
Ingredients: cooking spray; 4 (8 ounce) packages cream cheese, softened; 1.5 cups white sugar; 0.25 cup cornstarch; 1 tablespoon vanilla extract; 2 eggs; 2 egg whites; 0.5 cup heavy whipping cream; 0.75 cup buttermilk; 0.75 teaspoon vanilla extract; 2 cups all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon ground cinnamon; 0.75 teaspoon baking soda; 0.5 teaspoon salt; 1.25 cups white sugar; 0.75 cup canola oil; 2 eggs; 1 teaspoon white vinegar; 1 teaspoon red food coloring; 1 cup butter, at room temperature; 1 cup shortening; 0.25 cup marshmallow cream; 1.5 teaspoons vanilla extract; 5 cups confectioners' sugar, sifted

Ingredients

Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.
Step 2

Line two 9-inch springform pans with aluminum foil; grease with cooking spray.
Step 3

Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy.
Step 4

Divide batter between the prepared pans.
Step 5

Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.
Step 6

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
Step 7

Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.
Step 8

Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.
Step 9

Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan.
Step 10

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight.
Step 11

Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth.
Step 12

Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.

Enjoy your meal!