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Layered Red Velvet Cheesecake with Mirror Glaze

This Layered Red Velvet Cheesecake with Mirror Glaze is not just delicious; it’s a stunning dessert that will wow your friends and family. The rich red velvet layers combined with creamy cheesecake and a shiny mirror glaze make it a beautiful centerpiece for any occasion. It’s perfect for birthdays, holidays, or just a special treat for yourself!
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Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 1 large egg room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon gelatin powder
  • 1/4 cup cold water
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup sweetened condensed milk
  • 8 oz white chocolate chopped
  • Red gel food coloring
  • Whipped cream for decoration
  • Chocolate pieces or shards for decoration
  • Powdered sugar optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line the bottom of two 6-inch round cake pans.
  • In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  • In another bowl, whisk together the buttermilk, oil, egg, red food coloring, vanilla extract, and vinegar.
  • Gradually mix the dry ingredients into the wet ingredients until smooth.
  • Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
  • Preheat the oven to 325°F (163°C). Line the bottom of a 6-inch springform pan and wrap the outside with foil.
  • In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and sour cream.
  • Pour the cheesecake batter into the prepared pan. Place this pan inside a larger pan and fill it with hot water halfway up the sides (this is called a water bath).
  • Bake for 45-50 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. After that, refrigerate for at least 4 hours.
  • Once the red velvet cakes and cheesecake are fully cooled, place one red velvet layer on a serving plate.
  • Top with the cheesecake layer, then add the second red velvet layer on top.