Red Velvet Oreo Cheesecake Cake♡

Prepare the crustless baked Oreo cheesecake using the linked recipe. Bake at 175°C for approximately 1 hour, allow to cool, then freeze for at least 2 hours before assembling.

Make the red velvet sponge using the linked recipe, dividing the batter between two 8-inch tins. Bake at 165°C for approximately 30 minutes, then cool both cakes completely on a wire rack.

Prepare the cream cheese buttercream using the linked recipe. If the sponge tops are domed, carefully trim them level so the cake layers will sit flat.

Place the first red velvet sponge on a serving plate or cake board. Spread a thin, even layer of cream cheese buttercream over the top.

Carefully remove the firm cheesecake from its tin and peel away the baking paper. Support it underneath with a cake lifter or flat board and centre it over the first sponge.

Spread another thin layer of buttercream over the cheesecake, then position the second red velvet sponge on top. Check that all three layers are aligned.

Cover the top and sides with a thin coat of buttercream to catch loose crumbs. Chill until this coat is firm enough to cover neatly.

Spread the remaining buttercream over the cake and smooth with a palette knife or scraper. Finish with Oreo biscuits and crushed Oreo crumbs.

Keep the assembled cake refrigerated and allow the cheesecake centre to soften from frozen before serving. Slice with a clean knife, wiping it between cuts to show the layers clearly.