RED VELVET CHEESECAKE CAKE
If youhad the cheesecake by precisely the exact same name in The Cheesecake Factory and adored it, then this is the recipe to make in your home!
That stated, this Red Velvet Cheesecake Cake immediately became a classic for all of us. So ideal for a special event or holiday such as Christmas or Valentine's Day yummy and moist. I have come to be a fan of red velvet cake because I started making it myself therefore I LOVE the cake's taste. Plus it unites two things -- cheesecake and cake. Score!
The secret to creating the cheesecake to get a cheesecake cake would be to bake the cheesecake in same pan you will use for your cakes. This will make sure that the layer is exactly the identical size as the cake layers and also make it simpler to construct and frost it.
Classic Red Velvet Recipe
This Red Velvet Cheesecake Cake consists of layers of moist red velvet cake and also creamy and thick cheesecake! If youhad the cheesecake by precisely the exact same name in The Cheesecake Factory and adored it, then this is the recipe to make in your home!
Writer: LindsayPrep Time: 2 hoursCook Period: 2 hours 26 minutesTotal Period: 4 hours 26 minutesYield: 14-16 pieces 1xCategory: DessertMethod: OvenCuisine: American
INGREDIENTS
VANILLA CHEESECAKE
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 big eggs
- 2 teaspoon white vinegar
- 6 ounces white chocolate chips
RED GANACHE
- 6 ounce red Wilton candy melts
- 3 tablespoons heavy whipping cream
- Sprinkles
INSTRUCTIONS
- You will utilize the aluminum foil to lift the cheesecake when it is baked and chilled.
- Combine the cream cheese, sugar and flour together until blended. Use rate to maintain air from getting into the batter, which may result in cracks. Scrape the sides of the bowl down.
- Add vanilla extract, and the cream and blend on low speed until blended.
- Add the eggs one at a time, scratching the sides of the bowl and mixing.
- Pour the batter into the cake pan.
- Set the cake pan within a pan. I use a cake pan but you may use some other larger pan or a pan. Fill out the pan with water to go about halfway up the sides of the sauce.
- Switch the oven off and leave the cheesecake from the oven with the door. Don't open the door or you will release heat.
- Crack oven and leave the cheesecake. This system aids the cool to prevent fractures.
- Remove from oven and chill 5-6 hours, till firm.
- Add the flour, sugar, baking soda, baking cocoa powder and salt to a large mixer bowl and blend. Put aside.
- Add vegetable oil, the buttermilk, vanilla extract, eggs, vinegar and red food coloring to a bowl and blend.
- . Add the water to the batter and blend on low speed until blended. Scrape down the sides of the bowl as necessary to create sure everything is well blended.
- When you are ready to construct the cake, make the frosting.
- Add about half the powdered sugar and beat until smooth and well blended.
- .Add the vanilla extract and blend until well blended.
- Add the powdered sugar and beat until smooth and well blended.
- Utilize a large knife to eliminate the domes in the top of the crimson velvet cakes.
- . Place the first layer of cake onto a cardboard cake round along with a plate.
- Utilize the aluminum foil to lift the redeemed remove the foil and put the cheesecake on top of this cake.
- Spread a second cup of frosting on top of the cheesecake, then put in the next layer of cake on top. If the faces of the cake do not line up, use a knife to cut off the cake or cheesecake.
- . Have a look at my tutorial to get frosting a cake, if you would like.
- . Press on chocolate chips into the bottom of the cake, then round the bottom border. Cake for approximately 20 minutes.
- . To create the ganache, Set the candy melts at a bowl
- . Heat the heavy cream until it starts to boil, then pour the candy melts. When it is not entirely melted (and it likely will not be)heat it for another 20-30 minutes, the whisk until smooth.
- Permit the ganache to cool till it thickens a piece that is fantastic, however, is still pourable, then move to a squeeze bottle.
Drizzle the ganache.
- Heat the rest of the ganache (you may leave it at the jar ) for approximately ten minutes to soften it up again, then pour it onto the top of the cake and then spread to the borders.
- Permit the ganache to cool and company, then pipe swirls of this frosting across the top border of the cake. I utilized the Ateco 844 icing suggestion. If desired add sprinkles.
- Cake is ideal for 2-3 days.