Red Velvet Cheesecake Cake

Red Velvet Cake Cheesecake 

Sometimes you just need to say Screw the diet and eat something delicious! This Red Velvet Cake Cheesecake is almost exactly like the one sold at the Cheesecake factory for over 50 dollars made for half the price!  Now you can go even easier and use the red velvet cake mix, but below are the instructions to make the entire cake from scratch.

Red Velvet Cake Cheesecake

9 inch - Serves 12

Ingredients for Cake:

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon salt 
2 1/2 cup cake flour 
1/2 lb (2 sticks) butter 
2 ounces red food coloring 
2 tablespoons cocoa 
2 cups sugar 
2 eggs 
1/2 teaspoon baking soda 
1 tablespoon vinegar 

 Directions:
Set a rack in the middle of the oven and preheat 350 degrees. Grease the two 9-inch cake pans with soft butter and line with a disk of parchment paper on the bottom. It's okay for the paper to be slightly smaller than the botom of the pan, but if it is larger it may tear the side of the cake.

Beat eggs; add sugar.  Mix cocoa and food coloring.  Add butter and egg mixture; mix well.  Sift together flour and salt.  Add to creamed mixture alternately with buttermilk.  Blend in vanilla.  In a small bowl, combine soda and vinegar and add to mixture.  Bake for 20 to 25 minutes, or until tests done.  Set aside to cool for 30 mins. Double wrap the cakes in plastic wrap, and store them in the fridge for 30 mins.


White Chocolate Cheesecake

Ingredients:
2 oz white chocolate, chopped
16 oz cream cheese, at room temperature ( 2 packages)
1/2 cup + 2 Tbsp sugar
1 tbsp flour
2 eggs at room temperature
1 tsp vanilla extract
1 tbsp heavy cream

Directions:
Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper on the bottom.
Melt the white chocolate and set aside to cool slightly.

In a large bowl, using an electronic mixer, mix the cream cheese on low speed until creamy. add the sugar and mix slowly until smooth. on low speed, mix in the flour. turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time and mix until smooth. scrape down again. mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated.

Pour the batter into a parchment paper lined 9 inch spring form pan. Bake for about 30 minutes, or until the center is set when you shake the pan slightly. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling with the red velvet cake. I actually put my cheesecake in the fridge for 30 mins and then in the freezer for 15 mins more.

Cream Cheese Frosting

Ingredients:
2 packages of cream cheese, room temperature
1 sticks of butter, at room temperature
2 tsp vanilla
3 cups of powdered sugar, plus more to taste

Directions:
Combine all ingredients in a large mixing bowl and beat with an electronic mixer until well combined. Add more powdered sugar to taste, if a more sweet frosting is preferred. Refrigerate for 5 mins. 


Now for the fun part... the Assembly
Put one of the cake layers rightside up on a cake cardboard or platter. 

Spoon a little frosting on the layer, using a medium offset spatula to spread it evenly and to the edge all around. 

Place your cheesecake straight out of the freezer onto your red cake layer and repeat the process of spreading frosting on the cheesecake using your offset spatual.  

Invert the second layer of the red velvet cake on the icing (the smooth bottom of the layer is now on top) and gently press the layer into the icing. Spread the entire outside of the cake with the remaining icing,smoothing it out as you go along. Use the palm of your hand to press the red cake crumbles all around the cake.  Keep the cake refrigerated until serving.

You will get rave reviews for serving this dessert and it's very easy. As mentioned earlier if tackling the Red Velvet cake seems like to big of an undertaking just go with the boxed cake mix either way it's simply delicious!

Posted by EE