Red velvet cheesecake
My husband Made this "red velvet cheesecake", y'all help me make his day with compliments ...Be kind 
Ingredients :
For The Cake:
320 gr sugar
2 eggs
2 tablespoons unsweetened cocoa
1 tsp red coloring paste
3 tsp vanilla extract
250 ml milk
2 tsp lemon juice
300 gr flour
1 tsp bicarbonate of soda
2 tsp white vinegar
For The Filling and Topping Cream:
125 gr butter at room temperature
300 gr powdered sugar
125 gr cream cheese (not light)
3 tablespoons milk
Steps:
Preparation of The Cake:
1. First, we prepare the buttermilk; we put the milk in a glass and add the lemon juice. Let it stand for 8 minutes. Do not worry if the milk seems to be cut, it is as it should be.
2. Grease and flour the molds. Preheat the oven to 180ºC up and down the heat. Sift the flour with the cocoa powder. Set aside.
3. Beat the oil, sugar, and eggs until they are well integrated. At low speed, continue beating and alternately add the flour and cocoa mixture with the milk.
4. Mix the baking soda with the vinegar in a small glass and when it bubbles, add it to the mixture. Beat at low speed until the mixture is homogeneous.
5. Add the red coloring and the vanilla extract and continue beating to integrate everything well.
6. Divide the mixture into the three molds so that there is the same amount in each of them (I weighed the dough).
7. Bake in the oven for about 30 minutes until you check that they are well baked by pricking with a toothpick or when you check that they have separated from the mold on the sides.
8. Once tempered, unmold on a wire rack and let cool completely.
9. Wrap in plastic wrap and put in the refrigerator until the next day.
Preparation of the cream:
1. Sift the powdered sugar in a large bowl and pour over it the butter, which should be at room temperature. Beat at maximum speed until the mixture is well blended.
2. Add the milk as it is being beaten. When the mixture is white and fluffy, add the cheese all at once. First beat at low speed for about 1 minute and then increase the speed to maximum and continue beating until a creamy mixture is formed.
Assembling the Cake:
1. We equalize the sponge cakes with a sharp knife and fix one of them with a little cream on the base that we are going to assemble the cake, we are filling and putting a cake on top of another.
2. We cover our cake with a layer of cream, “the crumb layer,” which must be thin and put it in the refrigerator for 30 minutes.
3. Cover again with a new layer of filling, smoothing well with a spatula, and decorate to taste. I decorated it with sponge cake crumbs.
