Red Velvet Cheesecake Recipe

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A recipe for red velvet cheesecake. A traditional red velvet cake sandwiched with a full baked cheesecake and then iced with Ermine frosting. This is a spectacular looking cake. The red velvet cake is made with buttermilk and cacao and are topped with the smoothest, silkiest ermine frosting (cooked flour frosting) which is the original frosting used for red velvet cake. The cheesecake layer is dense, smooth, rich and creamy.
I’ve been absolutely loving Red Velvet cake lately and this creation is truly the pinnacle of my enamourment. Red velvet cake, frosted with ermine frosting (the absolute best frosting for this cake) and sandwiched with a full cheesecake. This cake really is the best of both worlds, with both flavours of cream cheese and ermine.
This cake requires a little organisation. Definitely make the cheesecake layer the night before you bake the red velvet cakes because it will require time to cool and firm up in the fridge.
Take note that you may want to make the pudding for the ermine frosting before you make the red velvet cakes, that way that the pudding has enough time to cool before you beat it into the butter to make the frosting.
You can certainly frost between the layers. I didn’t this time because, to my taste, I find that this cake is dense and rich enough that it doesn’t need an extra two layers of frosting. However, it all comes down to personal taste and to be honest, from a visual standpoint, two extra layers of frosting enrobing the top and bottom of the cheesecake will look really spectacular. If you choose to frost between the layers then either 1.5x or double the frosting recipe.
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