The Ultimate Red Velvet Cake Cheesecake

1. Preheat oven to 160° C (325° F). Bring a teakettle of water almost to the boil. Prepare springform pans, unlatch 2 23-cm (9-inch) springform pans, flip the base of the pans over and line with non-stick baking paper making sure there is about a 5-cm (2-inch) border. Reassemble springform pans making sure the lip is facing down and the paper is facing up (much easier for cheesecake removal, this is especially important because this cheesecake is crust-less). Prepare each springform pan for water bath (bain marie), cut heavy-duty aluminum foil into three 40-cm (16-inch) squares (for each pan). Layer aluminum squares on a flat work surface, place the springform pan in centre of square; wrap foil tightly around and up the sides of the pan. Place wrapped springform pan into a deep roasting pan large enough to comfortably fit the size of the springform pan. Set-aside second wrapped pan. (Bake cheesecakes one at-a-time.)
2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed, scraping down sides, paddle attachment and bottom of bowl a couple of times, until smooth, 1 to 2 minutes.
3. Reduce mixer speed to low. Add the vanilla seeds and gradually add the sugar; beat until smooth, scraping down sides, paddle and bottom of bowl as needed.
4. Add the eggs one at-a-time, beating to just combine after each addition (about 30 seconds-do not over mix, over-mixing causes cracks on the surface), scraping sides and bottom of bowl after each addition.
5. Beat in the heavy cream and flour at low speed just until combined.
6. Remove the bowl from the mixer. For best results and to ensure a lump-free batter, strain the filling through a fine mesh sieve into a large, wide-mouthed pourable container (or medium bowl).
7. Divide the filling equally between the two prepared springform pans.
8. Bake cheesecakes separately. Pull out the middle oven rack slightly (just enough to comfortably fill the roasting pan with water); place roasting pan on rack. Carefully pour the hot water from the teakettle into the roasting pan filling about halfway up the side of the springform pan (do this step very carefully because you don’t want any water to get into the filling). Carefully push the roasting pan into the centre of the oven rack and then ever so carefully push the oven rack back into the oven (again, very carefully because you do not want any water in the filling).
9. Bake until set around the edges and the centre of the cheesecake slightly jiggles (cheesecake will continue to set when cooling) when springform pan is gently shaken, 45 to 50 minutes.
10. Carefully pull out oven rack and remove roasting pan from oven and transfer to heatproof surface. Carefully remove springform pan and transfer to wire rack. Immediately remove aluminum foil and allow cheesecake to cool completely away from drafts on wire rack. Carefully return roasting pan (with water) to oven rack, carefully place second wrapped springform pan into water bath, if necessary add more hot water to roasting pan (no need to boil water, just run the tap until the water is hot) repeat above instructions to bake and cool second cheesecake.
11. Transfer cooled cheesecakes in springform pan well covered with plastic wrap to freezer. Let chill until firm, preferable overnight (much easier for assembly).

1. Grease sides and base of 2 25-cm (10-inch) cake pans. Line the base of each pan with non-stick baking paper and lightly grease paper. Dust the sides and base of pans with cocoa. Prepare red velvet cake as per recipe instructions.
2. Divide the batter evenly between pans. Bake until a cake tester inserted in the centre of the cakes comes out clean, about 25 minutes. Transfer to wire rack and allow the cakes to cool in the tins, about 10 minutes. Remove from tins and return cakes to wire rack. Let stand until cakes are completely cool.
3. Wrap in 2 layers of plastic, transfer to freezer, and allow cakes to chill until firm or until assembly. (I recommend placing the cakes on round cake boards lined with baking paper before wrapping in plastic.)

1. Prepare the frosting according to recipe instructions omitting the gel food colouring and the final step unless of course you would like to tint the frosting, personally I think it looks beautiful with the specks of vanilla dotted throughout.

1. Centre one cake layer, topside up, on cake board.
2. Unlatch the springform pan and remove cheesecake from the base (because it’s well chilled it will be firm). Place the cheesecake layer, topside down, on the surface of the cake layer, press down lightly on the surface and remove baking paper.
3. Carefully place the remaining cake layer, topside up, on top of the cheesecake layer.
4. Place the final cheesecake layer on top of the cake layer in the same manner as above.
5. Create a collar with baking paper or acetate paper, making sure the height of the collar is slightly higher than the assembled layer cake. Wrap the collar tightly around the cake and secure with tape (this will keep the layers in place, making it much easier to crumb coat and decorate).
6. Place a sheet of plastic wrap on the surface of the cake (within the collar). Place the base of the springform pan on top of the plastic wrap. Place a can of beans or corn (whatever you have on hand, maybe 2) on top of the base of the springform pan to weight it down. Return layered cake to the freezer, let chill a few hours until the layers are snug.
7. To decorate and serve, remove assembled layered cake from the freezer about 2 hours before crumb coating.

To Decorate Cake

• 226 g (8 ounces) white chocolate curls (if using Cream Cheese Frosting)

1. Remove layered cake from the refrigerator and place on clean work surface. To crumb coat cake, separate about 1 cup of frosting and place in a small bowl (this will keep the bulk of the frosting crumb-free). Cover the sides and top of the layer cake with thin layer of frosting. Transfer to the refrigerator and let chill, 30 minutes.
2. Remove from the refrigerator.
3. If using cream cheese frosting, using an offset spatula, frost the sides and top of the layer cake. While holding the cake firmly over a rimmed baking sheet apply chocolate curls to the sides of the cake allowing any excess to fall onto the baking sheet with the other hand. Repeat until the sides of the cake are completely covered in curls.
4. If using buttercream frosting, frost the sides and top of the layer cake with an offset spatula. Transfer the remainder of the frosting to large pastry bag fitted with Wilton 1M (swirl) pastry tip. Pipe large rosettes around edges of cake and one final rosette in the centre. Fill in any spaces with a small swirl.
5. Chill cake in refrigerator until ready to serve. To serve, remove from refrigerator, transfer to cake plate or stand. Let stand until cake comes to room temperature, about 30 minutes.
6. To cut slices, use a clean, thin knife dipped in very hot water and wiped dry with a kitchen towel (making sure to repeat this step with every cut).
7. Buon Appetito!