Red&White Cheesecake cake
Cake: 150 g soft butter
150 g powder sugar
150 g flour
2/4 tsp baking powder
pinch of salt
red food coloring
1/4 cup sour cherry juice
1/2 lemon juice
Cheesecake: 450 g cream cheese
110 g sugar
100 g heavy cream
80 g sour cream
1 tsp vanilla extract
2 tsp flour
Frosting: 250 g mascarpone cheese
120 g heavy cream
1 tbsp powder sugar
Preheat oven to 350 F.
Line baking pan with parchment paper, grease and flour the sides of your pan.
Sift dry ingredients (except sugar) and set aside.
Cream butter and sugar until pale and fluffy, about 6 minutes. Add eggs, one by one, mixing after each addition. Add dry ingredients in 2 batches mixing until combined. Add food coloring and mix until the batter is smooth and even in color.
Transfer the batter to prepared pan and bake for 30 minuts or until skewer inserted in the middle comes out clean.
Cool for 10 minutes, remove from the pan and cool completely on a wire rack.
Preheat oven to 350 F. Line 8 inch pan with baking paper.
Mix all the ingredients until smooth but not for too long, you don’t want to introduce to much air into the batter.
Bake for 10 minutes in 350 F, reduce the temperature to 300 F and bake for another 40-45 minut, until the middle of the cheesecake is set.
Cool in the open oven and when completely cool transfer to the freezer. Frozen cheesecake is easier to assemble with the rest of the cake.
Mix all ingredients until fluffy about 3-4 minutes.
You might want to check if cheesecake and the cake are the same size, I noticed that cheesecake is usually a bit bigger, so you might need to trim it a little before assembling.
Poke little holes in the top of the cake and drizzle with cherry and lemon juice mixture (about 1/2 cup). When cake soakes all the liquid cover it with thin layer of frosting and place the cheesecake on top.
Cover the cake with the rest of the frosting.
It takes about 40 minutes for the cheesecake layer to thaw completely so don’t cut the cake before.