Monday, May 25, 2015

Red Velvet Cake Cheesecake

Hey everyone, it's Kathleen-Beth's daughter. We were walking through H-E-B (our local grocery store) the day before Mother's Day and they were giving samples of a cake similar to this. Of course, we weren't about to spend $20 on a cake and figured it would be so much more fun to try to make it! I hope you enjoy it!

Red Velvet Cake Cheesecake
 
1 Red Velvet Cake Mix- prepared according to box directions and baked in 2 9-inch round pans
Vanilla Bean Cheesecake (recipe below)
Whipped Cream Frosting (recipe below)
1 bar Ghirardelli White Chocolate, shaved with a potato peeler

 
Vanilla Bean Cheesecake

Crust

1 1/4 cups graham cracker crumbs, about 8 whole crackers
4 tablespoons confectioners' sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
5 tablespoons melted butter

Cheesecake Batter
16 ounces (2 large packages) cream cheese, room temperature
1 cup granulated sugar
1/4 cup heavy cream or sour cream
3 large eggs
2 to 3 teaspoons vanilla extract or Vanilla Bean Crush
1/2 teaspoon freshly grated lemon peel, optional
1 teaspoon lemon juice, optional

Preheat the oven to 375°F. To make the crust: Stir together the crumbs, sugar, salt, cinnamon, and melted butter. Press into the bottom and about 1/2" inch up the sides of an 8" x 8" square pan. For this recipe, bake it in a springform pan. Freeze for 15 minutes if using a metal pan (not necessary if using ceramic or glass). Note: this is to prevent the edges of the crust from slumping. If you're not worried about slumping (and in our testing, it only happened some of the time), you can skip this step. Bake the crust for 8 to 10 minutes, until set; the color won't change much. Remove the crust from the oven and cool for a few minutes while you lower the oven temperature to 325°F.

To make the batter: Mix the cream cheese and sugar together until smooth. Add the cream, eggs, vanilla, lemon zest, and lemon juice; mix until combined, scraping the sides and bottom of the bowl as you mix. Spoon the batter into the crust. Bake the bars for 30 to 40 minutes, until the filling is set but still soft in the center. An instant-read thermometer, inserted into the filling about 1" in from the edge, will read about 180°F. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until ready to serve. 

 
Whipped Cream Frosting 
 
1.5 cups heavy whipping cream
1/3-1/2 cup powdered sugar

Whip the whipped cream until just before soft peaks form, add the powdered sugar and continue to whip until stiff peaks. 

Cake Assembly
 
Once the cake and cheesecake are completely cooled, take the spring form pan off and transfer the cheesecake to a plate or cake turntable. Place one of the red velvet cake layers on top of the cheesecake (if any cracks form, you can fill them with the whipped cream). Frost with the whipped cream until completely covered. Immediately press the shaved white chocolate onto the sides and top. Refrigerate until ready to serve.

1 comment: