Red Velvet Cheesecake

Pre-heat oven to 350°F.
Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
Using an electric mixer, on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain; about 3 minutes.
Scrape down the sides of the bowl; add the heavy cream and vanilla; beat to combine.
Beat in the eggs, one at a time, beating for about 15 seconds before adding the next.
Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated.
Pour the filling into the prepared pan and spread into an even layer.
Place in the pre-heated oven and bake until the cheesecake is set and does not jiggle; about 40 to 55 minutes.
Remove from the oven and cool on a wire rack for at least 1 hour.
Once the cheesecake has cooled to room temperature, place it in the freezer for at least 3 hours or overnight.

Pre-heat oven to 350°F.
Grease two 9-inch cake pans; line the bottoms of the pans with a parchment round; butter the parchment paper; flour the pans.
Using an electric mixer, on medium-high speed, cream the butter and sugar until light and fluffy; about 3 minutes.
Turn the mixer to high and add the eggs, one at a time, mixing for about a minute after each addition; scrape down the bowl and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste.
Add to the batter and mix, on medium speed, until completely combined.
You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Reduce the mixer speed to low and slowly add half of the buttermilk; add half of the flour and mix until combined.
Scrape the bowl and repeat the process with the remaining buttermilk and flour; beat on high until smooth.
Again, reduce the mixer speed to low and add the salt, baking soda and vinegar.
Turn to high and beat for another couple of minutes until completely combined and smooth.
Divide the batter evenly between the two cake pans; place in the pre-heated oven and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean.
Remove from the oven and cool for 10 minutes; then remove cakes from the pans and place on a cooling rack to cool completely.

Using an electric mixer, beat the butter, powdered sugar, vanilla and salt, on low speed until smooth; mix for an additional 2 minutes, scraping down the bowl as needed.
Increase the speed to medium-low and add the cream cheese, one piece at a time, and mix until smooth; then mix for an additional 2 minutes.

Level the tops of the cakes, if necessary.
Place one cake layer on a serving platter.
Remove the cheesecake from the freezer and remove the sides of the springform pan.
Slide a knife between the bottom of the cheesecake and the parchment paper to remove the cheesecake from the pan bottom and parchment round.
If the cheesecake is wider than the cake layers, use a sharp knife to gently shave off some of the sides of the cheesecake so it is the same width as the cake layers.
Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down.
Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake; refrigerate for 30 minutes to set the frosting.
Remove from the refrigerator and apply another liberal coat of frosting and decorate as desired; return to the refrigerator.
When ready to serve, remove from the refrigerator and let the cheesecake sit at room temperature for 20 minutes before serving.
Cover leftovers and store in the refrigerator for up to 5 days.

I highly suggest making the cheesecake at least one day in advance but it can also be made up to 3 days in advance.

You can make the cake layers up to 2 days in advance without freezing. Bake, cool, and wrap tightly with plastic wrap.