HOW TO MAKE RED VELVET CHEESECAKE
If you are a fan of red velvet cake and you have ever been to The Cheesecake Factory, then it is likely that you have placed an order for the red velvet cheesecake cake. A red velvet layer cake with a cheesecake layer blended in and topped with cream cheese frosting is pretty much the most incredible thing that has ever been created. It is, without a doubt, the most stunning cake one could ever prepare for a special occasion. It has a striking appearance and is always well-received by your guests. Also, it is quite tasty!
The cheesecake layer becomes more tender and the texture in the middle is excellent and silky. As you take a bite out of it, you’ll be surprised to find that it’s really cheesecake instead of a large coating of icing like you would expect it to be. I’m not sure if I’ve ever admitted publicly how much I like cheesecake, but the fact remains that it’s in the top 10 desserts I enjoy eating the most (just with Red Velvet Cake)… Thus, this sweet treat is pretty much ideal for someone like me.
If you are going to serve this cake at a party, it is completely OK to bring the cake to room temperature for around an hour before beginning to cut and serve the cake. In any other case, you should store it in the refrigerator. Moreover, it freezes up quite well! After baking my cake on a given day, I just stored it in the freezer in its finished state before removing it the following day. It defrosts pretty quickly.
FOR THE CHEESECAKE; I USED:
Two 8-oz Pkgs.Of cream cheese.
⅔ Cup.Of granulated white sugar.
A pinch.Of salt.
2 large eggs.
⅓ Cup.Of sour cream.
⅓ Cup.Of heavy whipping cream.
1 Tsp.Of vanilla extract.
FOR THE RED VELVET CAKE; YOU’LL NEED:
2½ Cups.Of all-purpose flour.
1½ Cups.Of granulated white sugar.
2 Tbsp.Of unsweetened cocoa powder.
1½ Tsp.Of baking soda.
1 Tsp.Of salt.
2 large eggs; at room temp.
1½ Cups.Of vegetable/canola oil.
1 Cup.Of buttermilk.
¼ Cup.Of red food coloring.
2 Tsp.Of vanilla extract.
2 Tsp.Of white vinegar.
TO MAKE THE CREAM CHEESE FROSTING; I USED:
2½ Cups.Of sifted powdered sugar.
Two 8-oz Pkgs.Of cream cheese; at room temp.
½ Cup.Of (1 stick) unsalted butter; at room temp.
1 Tbsp.Of vanilla extract.
THE CHEESECAKE LAYER PREPARATION:
Heat oven to 325 degrees Fahrenheit. Put a large roasting pan on the third-lowest oven rack. Bring a pot of water to a boil on the burner. Grease a springform pan measuring 9 inches with nonstick cooking spray and cover the bottom with a circle of parchment paper.
Put a second layer of foil across the bottom and up the edges of the pan to prevent water from the water bath from penetrating the pan. In a large bowl, beat the cream cheese with an electric mixer until it is silky smooth and creamy.
Combine sugar and salt for two minutes, scraping the sides of the bowl as necessary. Add eggs one by one, mixing well after each addition. Mix in sour cream, whipped cream, and vanilla extract. Blend until uniform.
Pour the batter into the pan you have prepared. Place the pan in the preheated roasting pan in the oven. Pour the boiling water from the kettle with care into the roasting pan.
Pour enough water down the edges of the cheesecake pan so that approximately an inch of water rises over the foil. The cheesecake must be baked for 45 minutes. Take the cheesecake from the roasting pan and allow it to cool for at least one hour on a wire rack.
Once it has cooled, put the cheesecake in the freezer and allow it to freeze fully. This may be completed within a few hours or overnight.
THE CAKE LAYERS PREPARATION:
Set oven temperature to 350 degrees F. Prepare two 9-inch round metal baking pans with butter and flour.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large basin. To the flour mixture, add the eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
Using a mixer on medium-low speed, combine ingredients for one minute. Scrape the bowl’s sides and bottom with a rubber spatula. Two minutes of intensive beating. Evenly distribute the batter into the prepared pans, dividing it equally.
Bake for 30 to 35 minutes, or until a toothpick inserted into the middle reveals a few moist crumbs. Ten minutes of cooling time on a wire rack in the pans. Run a knife along the edge of the pans, then flip the baked goods onto a cooling rack.
THE FROSTING PREPARATION AND THE CAKE ASSEMBLING:
In a large bowl, whisk powdered sugar, cream cheese, butter, and vanilla with an electric mixer on medium-high speed until smooth and creamy (do not overbeat).
One cake layer should be placed in the middle of a cake plate or dish. Take the cheesecake from the freezer, remove the pan’s sides, and slip a knife beneath the parchment paper in order to remove the ch