Okay, I know this red velvet cheesecake is totally overboard, a caloric craziness and a lot of time in the making, but it tastes OH SO GOOD!!! It consists of an original cheesecake with a buttery graham cracker crust, a moist layer of red velvet cake on top and it’s all coated in a light whipped, cream cheese frosting! This is definitely time consuming, but well worth it when you can bring something like this out to the table for your guests. I’m sure their eyes would light up and their tongues will be red!! Read below for the recipe and how-to : )
Red Velvet Cheesecake
Updated Note: This recipe is VERY good, but extremely time consuming! Please know that you should be using two pans, same sizes so you don’t have to wait for one to cool before cooking the other. The cheesecake takes about 2 hours just to cool, so make the red velvet cake while it’s sitting. Also, everyone’s oven is different… always set the timer for less and then check to see how it’s baking. If it’s done then take it out, I usually end up checking my cakes about three times! Hope this helps!
Cheese Cake Recipe (from the Dorie Greenspan book of Baking)
Graham Cracker Crust
1 3/4 cups graham crackers crumbs (you can use a small food processor to make the crumbs even)
3 tablespoons sugar
1/2 stick melted butter
Add the graham crackers, sugar and salt in a bowl and stir. Add in the melted butter and mix together. In a buttered, round springform pan (this is super important to use) press the crust down in an even layer. Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes in a 350 degree oven.
4 8oz boxes of cream cheese, room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4 large eggs, room temperature
1 1/3 cups heavy cream
1. Turn the oven to 325 degrees and boil some water in a kettle for later
2. Beat cream cheese on medium (about 4 mins) until light and fluffy, scraping down the sides.
3.With the mixer running, add sugar and salt and continue to beat for another 4 mins.
4. Beat in the vanilla and add eggs one at a time, beating full after each addition.
5. Reduce speed to low and add heavy cream
6. Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
7. Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
7. Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
8. Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
Red Velvet Cake Recipe
2 cups sugar
2 sticks unsalted butter, room temp.
1/4 cup vegetable oil
2 tablespoons cocoa powder
Red food coloring (enough until desired color)
2 1/4 cups cake flour
1 teaspoon salt
1 cup buttermilk, room temp.
1 1/2 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon white distilled vinegar
1. Cream sugar and butter together until light and fluffy
2. Add room temperature eggs in one at a time
3. Add 1/4 cup oil, cocoa powder and food coloring
4. Sift together flour and salt, add to the mixture alternating with the buttermilk
5. Add the baking soda and vinegar together and add to the mixture.
6. In other srpingform pan or one with a removable bottom (same size at the cheesecake pan) add the batter.
7. Bake for 25 minutes in a 350 degree oven.
Putting Them Together
After the cheesecake is cooled, place it on a cake stand. Set the red velvet cake on top of the cheesecake. Cover it with a cream cheese frosting. I used this
basic recipe ; )
Photo Credit: Sugar and Charm