Red Velvet Cheesecake
I like to get ideas for my blog by asking other people what their favorite sweet or savory dish is. All the woman at work happen to have southern roots, so of course they are always talking about Red Velvet cake and I have made Southern Red Velvet cake before, but when one of the woman mentioned The Cheesecake Factory's Red Velvet Cheesecake, I was intriqued. I wondered, having never eaten it, how it tasted and how they made it. I didn't think the picture of a red colored cheesecake sounded that appealing, so they explained to me that it was cheesecake with actual layers of Red Velvet. So, as part of my research, I would actually have to have a slice of this Red Velvet Cheescake. My opportunity came when shopping with my mother. There is a Cheesecake Factory in every mall in my area, so that was easy enough. We ordered our lunch and shared the Red Velvet Cheesecake dessert. The ladies at the table next to us literally watched each bite we took, waiting for our reaction. My mother's was of course the most dramatic, particularly interesting was the fact that she "couldn't eat another bite" but kept eating another bite. I, on the other hand, kept placing my fork down, as if I couldn't take another bite, but mother wasn't fast enough and I couldn't let the dessert go to waste, so of course, I kept taking forkful's of the dessert, not forgetting the whipped cream they add for a decorative touch.
We did recommend to the ladies next to us to share this dessert. It was very rich, excellent for when your in the mood for something decadent and I can see myself having a craving for it from time to time, thank god I have so many cravings and can add this to the huge list.
I did some research online, but couldn't really find any original recipes. I figured if I could at least find the cheesecake closest to the cheescake factory, then any good Red Velvet cake recipe would do. Not saying that my Red Velvet Cheesecake tasted anything like like The Cheesecake Factory, nor did it look like it, but it was good.
Each of these recipes are easy to follow and don't require many steps. It looks far more intimidating then it is, but I suggest breaking the recipes up. I did the Cheesecake on one day and the next evening, I did the Southern Red Velvet Cake, then assembled the following day.
Cheesecake Recipe: Adapted from Top Secret Restaurant recipes: Cheesecake Factory Cheesecake
I only took the filling recipe, since we would not require a crust or topping
4 8-ounce pkgs. cream cheese
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl.
Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. Cover and chill the cheesecake in the refrigerator for at least 4 hours.
* This recipes called for a 9inch springform pan, but I didn't have 9 inch baking pans for my cake portion of the recipe and needed to make sure my cheesecake and cake were the same size, so I placed my cheesecake in 2 - 8 inch pans with bottom covered in parchment paper. I removed the cheesecake by running a heated knife around cake and pan (run knife under hot water and wipe dry)
Red Velvet Cake recipe: Foodnetwork recipe courtesy of Cakeman Raven
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Spray 2 - 8 inch round cake pans, line with parchment paper and flour.
* again, just for uniformity, I used 2-8 inch round cake pans, but this recipe on Foodnetwork calls for 3 - 9 inch pans. I only used one of the cakes for the actual recipe, freezing the other cake.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, I used a hand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
I cover my pans with tin foil as soon as I take them out of the oven to seal in moisture and let them cool in the pan.
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
2 Tbs cream
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy
* I used cream to make the frosting a bit more spreadable knowing it would firm up in the refriderator once on the cake
I used dental floss to remove the brown from the top of the cheesecakes, then I cut one 8 inch red velvet cake in half using dental floss. I placed one half of the red velvet cake at bottom of the cake plate and added enough cream cheese frosting to cover and topped off with ONE of the two cheesecakes I make, then added cream cheese frosting and the other half of the Red Velvet cake, repeat cream cheese frosting and top off with the second cheesecake and then frosted the entire cake with cream cheese frosting. Keep refridgerated until ready to serve.