Layered Red Velvet Cheesecake with Mirror Glaze

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Description
This stunning dessert features layers of rich red velvet cake and velvety cheesecake, topped with a sleek mirror glaze that reflects its beauty. It’s indulgent, visually striking, and perfect for special occasions like birthdays, anniversaries, or holidays.

Origin
The red velvet cake, known for its deep red color and moist texture, has Southern roots in the United States, while cheesecake has long been a classic dessert in many cultures. Combining the two has become a modern favorite for celebrations. The mirror glaze, originally from French patisserie, gives this cake a high-end, glossy finish.

Ingredients Quantity

For the Red Velvet Cake Layer:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • ¼ tsp salt
  • 1 large egg
  • ½ cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 cup (240ml) buttermilk
  • 2 tbsp red food coloring

For the Cheesecake Layer:

  • 3 packages (8 oz/225g each) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240ml) sour cream
  • 2 tbsp all-purpose flour

For the Mirror Glaze:

  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) water
  • ½ cup (120ml) sweetened condensed milk
  • 1 tbsp gelatin powder (or 1 ½ tbsp sheets, bloomed)
  • 1 tbsp vanilla extract
  • Red food coloring (for matching the cake)

Ingredients Optional

  • Fresh berries for garnish
  • Whipped cream or cream cheese frosting for extra decoration
  • Chocolate shavings or edible gold leaf for a touch of elegance

Instruction

  1. Make the Red Velvet Cake Layer:
    Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
    In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
    In a separate bowl, combine the egg, vegetable oil, vanilla extract, vinegar, buttermilk, and food coloring. Mix until smooth.
    Pour the wet ingredients into the dry and mix until fully combined.
    Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake cool completely in the pan before transferring to a wire rack.
  2. Make the Cheesecake Layer:
    Preheat the oven to 325°F (163°C). Grease and line a 9-inch (23cm) round cake pan.
    Beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well between each addition.
    Stir in the vanilla extract, sour cream, and flour. Pour the cheesecake batter into the prepared pan and smooth the top.
    Bake for 50–60 minutes, or until the cheesecake is set and only slightly jiggles in the center.
    Let the cheesecake cool in the oven with the door slightly ajar for about 1 hour, then transfer it to the fridge to chill for at least 4 hours, or overnight for best results.
  3. Assemble the Cake:
    Once the red velvet cake and cheesecake layers have cooled, slice the red velvet cake into two even layers.
    Place the bottom layer of red velvet cake onto a cake board or serving platter. Top with the chilled cheesecake layer. Add the second layer of red velvet cake on top of the cheesecake layer.
    Trim the edges of the cake as needed to ensure a perfect round shape.
  4. Make the Mirror Glaze:
    In a small bowl, sprinkle the gelatin powder over ¼ cup of water and let it bloom for 5 minutes.
    In a saucepan, heat the remaining water, sugar, and sweetened condensed milk until the sugar dissolves and it comes to a simmer.
    Remove from heat and stir in the bloomed gelatin until dissolved. Add the vanilla extract and food coloring.
    Let the glaze cool slightly until it reaches 90°F (32°C).
  5. Glaze the Cake:
    Place the assembled cake on a wire rack with a tray underneath to catch drips.
    Slowly pour the mirror glaze over the cake, starting from the center and working your way outwards. Let it drip down the sides for a smooth, glossy finish.
    Allow the glaze to set for about 10–15 minutes.
  6. Serve:
    Once the glaze is set, slice the cake and serve. Garnish with fresh berries, whipped cream, or chocolate shavings if desired.

Tips of Success
Make sure the cheesecake is fully chilled before assembling the cake.
When making the mirror glaze, the temperature must be just right for a perfect shine — not too hot, not too cold.
Use a serrated knife to carefully slice through the red velvet and cheesecake layers without disturbing the glaze.

Recommendation
This cake is perfect for special occasions, paired with a glass of champagne, or enjoyed with a cup of coffee or tea. For added luxury, serve with a dollop of whipped cream and fresh berries on the side.

Nutrition (per slice, approx. 12 servings)
Calories: ~400
Fat: 25g
Carbohydrates: 40g
Sugar: 35g
Protein: 7g
Sodium: 250mg

Want to make a smaller version or go for a different glaze color? I can help adjust the recipe for you!

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