I honestly don't know why I decided to make this cake as I'm not an avid fan of cheesecakes. I guess I was just interested in making a cheesecake.. and instead of having it alone, I made a pan of blue velvet cake and voila! you have layers of blue velvet and cheesecake with cream cheese frosting!! Yummy. I must warn you though, the cheese cake part is time consuming but if you don't mind a challenge, let's start.

THE CHEESECAKE NEEDS A RESTING TIME THAT WILL LAST MINIMUM 6HOURS IN THE FRIDGE.

INGREDIENTS

For blue velvet cake, please refer to my red velvet cake recipe and replace the red food color with blue (preferably powder because it is stronger than liquid color). If you wish, you can just make a red velvet cheesecake instead.

For Cheese cake

PS: YOU DO NOT NEED A CRUMB BASE FOR THIS.

* 900g Cream Cheese
* 200g Caster Sugar
* 4 Eggs
* 1tsp Vanilla extract

(you can half this recipe if making a smaller cake)

INSTRUCTIONS


* Preheat oven to 170 degrees Celsius.

* Whisk cream cheese, sugar and vanilla extract on low speed till you have a creamy/smooth mixture.

* Add one egg at a time making sure everything is well incorporated. The final mixture should be fluffy. Make sure not to overmix as cream cheese is very delicate and can split.



*Gently remove the cheesecake from the pan and place it on the blue velvet cake.

*Place the other half of the blue velvet on the cheesecake.

*Frost the cake with cream cheese frosting (recipe here) and decorate as you wish.



*Cheesecake adapted from The HB cake book.