Red #Velvet #Cheesecake #Cake

Red Velvet Cheesecake Cake Recipe – beautiful, fun to make and delicious! Perfect for any celebration. Two layers of moist red velvet cake with luscious cheesecake layer in between.This fairly prosperous red velvet cheesecake cake combines NULL favorites of mine Red Velvet and Cheesecake. Covered in creamy cream cheese frosting. Topped with strawberries.




Have you tried Cheesecake Factory’s Red Velvet Cheesecake Cake? It is fairly good. I even have a native restaurant that makes a well Red Velvet Cheesecake Cake, but I truly needed to make my own.


Original Red Velvet Cheesecake Cake Recipe was posted in this weblog in July of 2014. Recipe and pictures up to date in February 2019. Almost 5 years ago!


What meals do I ought to make Red Velvet Cheesecake Cake?


Full quantities of all meals within the recipe card below.


For the cheesecake layer:


    cream cheese
    sugar
    vanilla extract
    sour cream or Greek yogurt
    heavy cream
    eggs


For the red velvet cake layers:


    flour
    salt (I want to make use of Pink Himalayan salt)
    cocoa powder
    baking soda
    eggs
    vanilla
    buttermilk
    vegetable oil
    liquid red meals coloring


For the cream cheese frosting:


    butter
    cream cheese
    vanilla extract
    powder sugar


Red velvet cheesecake cake on a cake stand
How to make this Red Velvet Cheesecake Cake Recipe?
To Make The Cheesecake layer:


    Prepare a 9″ spring type pan (or a cake pan with removable bottom), line parchment paper at the bottom, and spray it with oil.


    With an electrical mixer, beat cream cheese till smooth. Add sugar and blend for 3-4 minutes, till combined. Scrape dress the facets of bowl, to make certain all cream cheese is incorporated. Then upload sour cream, heavy cream and vanilla. Mix till combined. Add eggs, one at a time, beat till incorporated. Pour batter into the cheesecake pan.


    Place pan at the higher rack of the oven and bake for 45 minutes, till the best is set. Transfer cheesecake to a cooling rack and allow it cool down completely, with out commencing the facets of the springform. When totally cool, freeze for at the very least 2 hours or overnight. The frozen cheesecake layer is simpler to make use of while assembling the cake.


Red Velvet Cake Layers:
Preheat oven to 350 F.


    Prepare 2 9″ cake pans and spray them with baking spray. In a enormous bowl combine all dry ingredients: flour, sugar, salt, cocoa powder and baking soda and supply combination a stir.


    Add eggs, buttermilk, oil and meals coloring and blend for 2-3 minutes on medium pace till blended. Scrape the facets of the bowl with a spatula if needed. Spread batter into cake pans, dividing the quantity equally. Bake for 35 minutes, till toothpick inserted comes out clean. Take out of the oven and allow them cool for 15 minutes. Remove cake layers from pans and set on a cooling rack to cool down completely.


Cream Cheese Frosting:


All meals ought to be at room temperature. Combine cream cheese, butter, powdered sugar and vanilla in a bowl. Mix till creamy and smooth, but don’t overheat.
To gather and frost the cake:


Place 1 red velvet cake layer onto the backside of a cake stand (cake plate) and upload frozen cheesecake over it. If cheesecake layer is a bit of larger, shave off a few of the facets of it to make them the similar size. Add the different cake layer on top. Using a lengthy and thin spatula practice a skinny coat of frosting to the cake. Make certain you wipe off cake crumbs of the spatula, so they don’t move to the bowl of icing. Refrigerate for 30 minutes. Then upload a second, thicker layer of cream cheese frosting to the cake, spreading it evenly. Decorate cake with a piping bag or some chocolate shavings. I used white chocolate shavings for mine. Keep cake within the fridge.


    If cheesecake layer is a bit of larger, shave off a few of the facets of it to make them the similar size.


    Add the different cake layer on top. Using a lengthy and thin spatula practice a skinny coat of frosting to the cake. Make certain you wipe off cake crumbs of the spatula, so they don’t move to the bowl of icing. Refrigerate for 30 minutes.


    Then upload a second, thicker layer of cream cheese frosting to the cake, spreading it evenly. Decorate cake with a piping bag , recent berries or some chocolate shavings. I used to dress  mine with white chocolate shavings. Now I merely delivered strawberries. Keep cake within the fridge.


How to make moist red velvet cake?


It could be very simple to over bake a cake. Moist desserts are my favorite.


I’ve baked fairly a number of red velvet desserts and examined recipes.


Here are some suggestions to make the correct moist red velvet cake layers:


    Sift the flour
    Use buttermilk (makes the cake moist)
    I suggest which you simply use oil so as to provide crumby and delicate cake, rather of butter, that makes tough, dense cakes.
    Do now not over blend the batter. Beat till the dry and rainy meals are simply combined.
    It is major which you simply preheat the oven for at the very least 20 minutes, earlier than you region the cake pans for baking. Do now not over bake the cake. Bake till toothpick inserted comes out clean.


A slice cut right into a red velvet cake
Do you ought to bake the cheesecake layer in a water bath?


The quick reply is no. But if you’d like a fluffier, softer and moister cheesecake, move forward and bake it in a water bath.


I trust that the complete water bath arrange is more work that isn’t workt it, in case you bake the cheesecake at 300-325 F and don’t bake it for a actually lengthy intervals of time.


Sometimes my springform pans leak and it reasons more frustration and waste of ingredients.
How to dress this Easy Red Velvet Cheesecake Cake?


You can use a piping bag with a tip of your possibility to dress the cake.


Even in case you depart it plain, simply protected in cream cheese frosting, it’s going to nonetheless appear beautiful. The frosting would now not ought to be smooth.


Top with recent berries of your choice.


You too can reserve some red velvet cake crumbs from the cake layers (when you trim the domes) and sprinkle the crumbs on best of the cake.
More Red Velvet Recipes:


    Red Velvet Cake Roll
    The Best Red Velvet Cupcakes
    Red Velvet Crepes


The slices of cake are well and tall, and with the softened cheesecake and frosting it’s very moist and fluffy. This cake is correct for any vacation and I’m genuinely making it for Valentine’s Day this year.


Red Velvet Cake on a cake stand
Servings: 16
Red Velvet Cheesecake Cake
Prep Time:
1 hr
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 30 mins
Red Velvet Cheesecake Cake – beautiful, fun to make and delicious! Perfect for any celebration.
Red velvet cheesecake cake slice
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5 from 2 votes


Ingredients
Cheesecake:


    2 8 oz applications cream cheese at room temperature
    1/2 cup sugar
    2 eggs
    1/8 tsp salt
    1/3 cup sour cream
    1/3 cup heavy cream
    1 tsp vanilla

Red Velvet Cake:


    2 1/2 cups flour — (sifted)
    1 1/2 cup sugar
    3 tbsp unsweetened cocoa powder
    3 tbsp red meals coloring (liquid)
    1 1/2 tsp baking soda
    1 tsp vanilla
    2 tsp red wine vinegar
    1 tsp salt
    2 eggs at room temperature
    1 1/2 cup vegetable oil
    1 cup buttermilk — (can make buttermilk replace by means of way of combining 1 tbsp lemon juice and 1 cup milk)

Cream Cheese Frosting:


    2 1/2 cups powdered sugar — (sifted)
    1 1/2 (8oz) applications softened cream cheese
    1 8 oz pack softened butter
    1 tsp vanilla extract


Instructions
To Make The Cheesecake layer:


    Prepare a 9″ spring type pan (or a cake pan with removable bottom), line parchment paper at the bottom, and spray it with oil.


    With an electrical mixer, beat cream cheese till smooth. Add sugar and blend for 3-4 minutes, till combined. Scrape dress the facets of bowl, to make certain all cream cheese is incorporated.  Then upload sour cream, heavy cream and vanilla. Mix till combined. Add eggs, one at a time, beat till incorporated. Pour batter into the cheesecake pan.


    Place pan at the higher rack of the oven and bake for 45 minutes, till the best is set. Transfer cheesecake to a cooling rack and allow it cool down completely, with out commencing the facets of the springform. When totally cool, freeze for at the very least 2 hours or overnight. The frozen cheesecake layer is simpler to make use of while assembling the cake.


Red Velvet Cake Layers:


Preheat oven to 350 F.


    Prepare 2 9″ cake pans and spray them with baking spray. In a enormous bowl combine all dry ingredients: flour, sugar, salt, cocoa powder and baking soda and supply combination a stir.


    Add eggs, buttermilk, oil and meals coloring and blend for 2-3 minutes on medium pace till blended. Scrape the facets of the bowl with a spatula if needed. Spread batter into cake pans, dividing the quantity equally. Bake for 35 minutes, till toothpick inserted comes out clean. Take out of the oven and allow them cool for 15 minutes. Remove cake layers from pans and set on a cooling rack to cool down completely.

Cream Cheese Frosting:


All meals ought to be at room temperature. Combine cream cheese, butter, powdered sugar and vanilla in a bowl. Mix till creamy and smooth, but don’t overheat.


To gather and frost the cake:


Place 1 red velvet cake layer onto the backside of a cake stand (cake plate) and upload frozen cheesecake over it. If cheesecake layer is a bit of larger, shave off a few of the facets of it to make them the similar size. Add the different cake layer on top. Using a lengthy and thin spatula practice a skinny coat of frosting to the cake. Make certain you wipe off cake crumbs of the spatula, so they don’t move to the bowl of icing. Refrigerate for 30 minutes. Then upload a second, thicker layer of cream cheese frosting to the cake, spreading it evenly. Decorate cake with a piping bag or some chocolate shavings. I used white chocolate shavings for mine. Keep cake within the fridge.


    If cheesecake layer is a bit of larger, shave off a few of the facets of it to make them the similar size.


    Add the different cake layer on top. Using a lengthy and thin spatula practice a skinny coat of frosting to the cake. Make certain you wipe off cake crumbs of the spatula, so they don’t move to the bowl of icing. Refrigerate for 30 minutes.


    Then upload a second, thicker layer of cream cheese frosting to the cake, spreading it evenly. Decorate cake with a piping bag , recent berries or some chocolate shavings. I used to dress  mine with white chocolate shavings. Now I merely delivered strawberries. Keep cake within the fridge.

Nutrition Information

 
Calories: 497, Fat: 25g, Saturated Fat: 15g, Cholesterol: 105mg, Sodium: 490mg, Potassium: 110mg, Carbohydrates: 63g, Sugar: 47g, Protein: 5g, Vitamin A: 825%, Calcium: 57%, Iron: 1.3%


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