Description

Make this four layer cheesecake for your next special dessert. It is a decadent, creamy cheesecake that is covered in a cream cheese icing.

Ingredients

• Cheesecake:
• 32 oz. cream cheese, at room temperature
• 1¼ c. granulated sugar
• 4 eggs, at room temperature
• ¾ c. heavy cream
• 1 T. vanilla extract
• Cake:
• 1 c. unsalted butter, at room temperature
• 1½ c. granulated sugar
• 2 eggs
• ¼ c. + 1 T. unsweetened cocoa powder
• 6 T. liquid red food coloring
• 1 t. vanilla extract
• 1 c. buttermilk
• 2¼ c. all-purpose flour
• 1 t. baking soda
• 1 t. salt
• 1 T. distilled white vinegar
• Cream Cheese Frosting:
• 1 c. butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 5 c. powdered sugar
• 2 T. vanilla extract

Steps

1. Cheesecake:
2. Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. (Double-wrapping helps prevent leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.
3. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.