RED VELVET CHEESECAKE CAKE
A beautiful mix between the red velvet cake and a classic cheesecake. This is a recipe inspired by the Cheesecake Factory’s “Ultimate Red Velvet Cake Cheesecake”.
My initial plan for that particular restaurant was to try a different cheesecake overtime I was there. The food is so so good and their portions are SO BIG that most of the time by the time everyone ordered dessert I couldn’t eat anything else. But, a few times I ordered a small dinner, with the cheesecake I wanted to try already in mind. The restaurant’s version of the red velvet cheesecake has two layers of red velvet cake, two layers of cheesecake, cream cheese frosting and white chocolate curls on the sides.
My version, is a bit simpler. It’s two layers of red velvet cake, a layer of cheesecake in the middle and a bit of cream cheese frosting with red velvet crumbs on the sides. The cake is perfectly moist and the colors are just beautiful! Plus, the creaminess of the cheesecake layer gives this cake a perfect touch.
EQUIPMENT:
Mixer: Every step of this cake calls for a mixer, the cake, the cheesecake and the frosting.
8 inch springform pan: Find a rund 8 inch pan. I prefer using this type of pans because it makes handling the cake and cheesecake easier. If you want to make a bigger cake use a bigger pan and double the recipe!
Roasting pan: To make sure the the cheesecake is extremely creamy you have to bake it over a water bath. Use a roasting pan and fill it halfway with hot water before placing the cheesecake in the middle and into the oven.
Oven: Bake the cake first, take it out of the oven and then place the cheesecake in. This is because the cheesecake bakes for longer and on a lower temperature.
Cake Leveler: Or a big knife. I prefer using a cake leveler because it makes cutting the cake slices so much easier. Just measure the thickness you want and slice through the cake. If you don’t own one of these, i recommend using a large knife. A bread knife for example. This way you can slice through the cake all at one.
Silicone spatula: Or a butter knife. Because the knife is smooth, the frosting looks better. Use whatever you fell the most comfortable with.
Aluminum foil: The cheesecake bakes in a water bath. To avoid water from going into the cheesecake and it makes removing the cheesecake layer from the pan easier too. Now let me tell you why I prefer a springform pan. Place a layer of the aluminum foil on top of the base of the cheesecake, then place the sides and close the pan. Press the sides of that layer to the sides of the pan, then place two additional layers covering the bottom and sides of the pan.
Cup measures and a kitchen scale: This recipe need to be exact! The cheesecake need the exact amount of ingredients so that the texture comes out perfect.
Bowls: a few small bowls for ingredients and couple for cake batter, cheesecake batter and frosting.
TIPS:
Let the cake cool completely before assembling: The cake has to be completely cooled down before even cutting it into layers. The cream cheese frosting is made with butter and as soon as warn cake touches the frosting it tends to melt it making assembling the cake a mess.
Cold butter: You want your cream cheese frosting to have the strength to hols everything together and look pretty. Use cold butter when making the frosting and it will have and amazing consistency.
Pipping bag: Use a pipping bag when adding the frosting to the cake so that you can put equal amounts all around and then use a spatula or knife to spread it evenly. This prevent crumbs from showing up where they are not wanted!
Food coloring: I recommend using a paste food coloring instead of a liquid one. They color is so much stronger and the batter quickly turns red without altering the consistency.
Baking: I also recommend starting the cake a day before. The cheesecake part of the recipe has to rest for at least 4 hours in the fridge before taking it out of the pan.
RED VELVET CHEESECAKE CAKE
Ingredients
RED VELVET CAKE
- 1 1/2 cups of flour
- 1/4 cup cacao powder
- 1 1/2 tsp baking powder
- 1 pinch of salt
- 100 gr butter
- 1 1/8 cup brown sugar
- Red food coloring
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 3/4 cup + 1 tbsp buttermilk
CHEESECAKE
- 250 gr cream cheese
- 40 gr heavy whipping cream
- 40 gr sour cream
- 63 gr sugar
- 1 egg
- 1 tbsp flour
- 1 tsp vanilla extract
CREAM CHEESE FROSTING
- 115 gr cream cheese
- 3 1/2 tbsp cold butter
- 2 cups powdered sugar
- 1 splash vanilla extract
- Pinch of salt
Instructions
THE CAKE
- Preheat the oven at 360F. Prepare cake pan with butter and some flour to avoid sticking.
- Add flour, cacao powder, baking powder and salt to a bowl. Mix well.
- In the bowl of your stand mixer, or another bowl, mix butter, sugar, red food coloring and vanilla on medium speed until light and creamy. Around 2 minutes.
- Add egg and egg yolk and mix until well combined. Use a spatula to make sure the sides and bottom of the bowl also mix well.
- Turn the speed down to low and add 1/3 of the dry ingredients followed by 1/3 of the buttermilk. Repeat this process until all is combined.
- Bake for around 30 to 40 minutes or until when inserting a tooth pick in the middle it comes out clean.
- Let cool completely.
THE CHEESECAKE
- Preheat the oven at 320F and place the oven rackk in the lowest space. Preprare the cake pan with aluminum foil.
- Add cream cheese and sugar to a bowl and mix until sugar is completely dissolved. Around 2 to 4 minutes.
- Add egg and vanilla, mix well.
- Add the tablespoon of flour and mix with a spoon or spatula.
- Finally add the sour cream and the heavr whipping cream mixing well after each one.
- Bang the bowl againt the counter around 50 times to let all the air bubbles out of the batter before pouring it into the pan.
- Place in a water bath and into the oven for around 40 to 45 minutes. To know if the cheesecake is done, shake the pan a bit and if the cheesecake has a slight shake but not too much, it's ready.
- Turn the oven off and leave the door a bit open. Whit the cheesecake still inside for 30 minutes.
- Place on the counter and let cool for an extra 10 minutes before covering with more aluminum foil and placing it in the fridge for at least 4 hours.
CREAM CHEESE FROSTING
- Add butter and cream cheese to a bowl and mix until completely combined.
- Add vanilla and salt. Mix well.
- Add powdered sugar and mix until no longer grainy.
ASSEMBLING THE CAKE
- Slice the red velvet cake in equal parts. You will need two equal layers. Save the remaining cake for decoration.
- Place a layer of red velvet cake. Spread a bit of frosting on top, not to much, just enough so that the layers stick together.
- Carefully place the layer of cheesecake on top of that and cover with a bit of frosting as well.
- Place the last layer of red velvet cake.
- Cover completely with the remaining of the frosting and spread carefully to cover the cake completely.
- Using the crumbs of the remaining red velvet cake, decorate the sides. And you're done!
