Preparation Steps

• Day 1 – Bake the cheesecake: Heat oven to 315°F (157°C). Line the base of an 8-inch springform pan with parchment and lightly grease the sides. Place a rimmed pan filled with hot water on the lower oven rack to create a steamy environment (no direct water bath needed).
• In a mixer on low speed, blend cream cheese, sugar, cornstarch, sour cream, vanilla, and salt until silky with no lumps, scraping the bowl. Add eggs one at a time, mixing on low just until incorporated; avoid whipping in air.
• Pour into the pan and bake 55–65 minutes, until the edges are set and the center still wobbles slightly. Cool 10 minutes, run a thin knife around the edge, then rest in the oven with the door cracked for 45 minutes. Cool to room temperature, cover, and refrigerate at least 6 hours or overnight.
• Day 2 – Prepare the cake layers: Heat oven to 345°F (174°C). Grease two 9-inch round cake pans, line bottoms with parchment, and grease the parchment. Whisk together flour, sugar, baking soda, baking powder, cocoa, and salt in a large bowl.
• In a second bowl, whisk buttermilk, oil, vanilla, and eggs until smooth. In a cup, stir instant espresso into the hot water to dissolve; stir the red food coloring into this hot mixture to bloom the cocoa and color. Whisk the colored liquid into the wet mixture.
• Pour wet ingredients into dry and whisk just until evenly combined and fluid. Stir in vinegar last. Divide batter between pans and bake 24–28 minutes, until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pans, then turn out to a rack to cool completely.
• Make crumbs for garnish: Level the cake tops if needed and reserve the trimmings. Crumble the trimmings onto a baking sheet and dry in a 250°F (121°C) oven for 8–10 minutes; cool and crush into fine crumbs.
• Frosting: With a mixer, beat the butter until creamy, 30 seconds. Add cream cheese and beat until completely smooth, 1–2 minutes. Mix in half the powdered sugar on low. Add vanilla, lemon juice, and salt, then beat in remaining sugar until fluffy, 1–2 minutes. If needed, adjust consistency with a few drops of milk or extra sugar.
• Unmold the cheesecake: Remove the ring, peel off the parchment, and place the cheesecake on a plate. Freeze it for 20–30 minutes to firm for easier stacking and cleaner edges.
• Assemble: Set one red velvet layer on a board and secure it with a small swipe of frosting. Spread about 1/2 cup frosting over the top. Center the chilled cheesecake on the cake and gently press to adhere. Spread about 3/4 cup frosting over the cheesecake. Top with the second cake layer, cut-side down.
• Crumb coat: Apply a thin layer of frosting over the top and sides to trap crumbs. Chill the cake for 20 minutes to set.
• Finish frosting: Add a generous final layer of frosting, smoothing the top and sides. Press red velvet crumbs along the lower half to full height of the sides and scatter some over the top for a classic look. Chill 30 minutes before slicing for the cleanest cuts.
• Serve: Let the cake sit at room temperature for 15–20 minutes before serving so the cheesecake and frosting are plush but not melty.
• Tip: For ultra-smooth frosting and minimal lumps, sift the powdered sugar and ensure the cream cheese is cool but pliable—not straight from the fridge and not warm.