No, it won’t scramble the eggs. Place the cake pan inside another larger pan. He loved it! Hi Lindsay , this red velvet cream cheese cake  is beautiful. I’m telling you, if you made a chocolate cake with 4 teaspoons of cocoa and tried to pass it off as chocolate, people would call you on it. . I want to make this cake for my suns bday but he doesn’t really like cream cheese icing. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. The icing is thick enough, so not sure. If it isn’t completely melted (and it probably won’t be), heat it for another 20-30 seconds, the whisk until smooth. Hi Lindsay all the way from Fiji. I feel like I see everywhere that it is, but let’s talk about how it isn’t, ok? Place second cake layer on top of cheesecake. The only issue i had is when i transferred the cheesecake for some reason the bottom of it started to crack, so then i had an awful time icing it. I hope that helps! Cheesecakes hold up well for several days, so making it a day or so ahead would be fine. Red velvet cakes traditionally have a cream cheese frosting, so they lend themselves well to a cheesecake cake. If you cover it, you’ll end up with a good bit of condensation on top of the cheesecake. To make the Red velvet you’ll need simple ingredients: flour, sugar, cocoa powder butter, milk, vanilla, egg and red food coloring. I will make this for Valentine to bring to a friends house as the dessert. or spirit vinegar? You want to reheat it in the microwave for a just a few seconds – less than 10. So, even if you’re making a 9 inch cake (which this one is), and you tend to use a 9 inch springform pan for cheesecakes and then 9 inch cake pans for cakes, you’ll want to use the same cake pan for the cheesecake and cake layers this time. I’m excited to make it ❤️, Hi Lindsay, the cake looks amazing! First beat butter and sugar, then mix in add egg, milk and vanilla. Super excited to try this for my son’s birthday. Remove cheesecake from freezer, remove from tin carefully and peel away grease proof paper. cake and frosting adapted from Apple A Day, originally adapted from Saveur cheesecake adapted from Martha Stewart. The cocoa reacts with the vinegar and buttermilk in the cake to help give it its rise and texture. Red Velvet Cheesecake Recipe Tasty. When i am making the red velvet cake mixture, does the hot water need to boiling? Why not just make 2 rounds? As coffee usually brings out the best in chocolate? I know cooking time would vary, but just wanted your opinion before I do a trial run. Absolutely. This recipe concept is borrowed from the Cheesecake Factory’s menu, the Ultimate Red Velvet Cake Cheesecake. I did well by halving it as now all the 3layers are uniform. The cake is wonderfully moist, the cheesecake thick and creamy, the frosting wonderfully tangy. I hope you enjoy it! Hey Lindsay, this cake looks amazing and I cannot wait to make it. Spread cheesecake filling over cake round in pan and smooth top. 3rd when I went to assemble the cake and I cut the top off one of the cakes weren’t done in the middle so I put it back in the oven. As for frosting it, I use the large tip shown in this tutorial for fully frosting the outside, which makes it easier to add it to the sides of the cheesecake. 17. Red Velvet Cheesecake Cake starts off by using a red velvet boxed cake mix, then a sweet cream cheese layer is swirled in and then it’s all topped off with a buttery cream cheese frosting. I’m sorry, but I’m not really sure. Can’t wait to make this recipe! I love red velvet cake and I adore cheesecake, so I just combined the best of both worlds! Red velvet cake has a lovely tang to it that simply isn’t present in chocolate cake. You first want to make sure you bake the cheesecake and the red velvet cakes in the same size cake pan, either 8" or 9". Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes. Second, and in my opinion this is the even bigger argument, chocolate cake has considerably more cocoa in it. Press it into the pan to get it as flat as you can. Pour the wet ingredients into the dry and whisk until well combined. I couldn’t get the sides smooth. QUESTION on the genache: Do you apply it freshly after frosting the cake or do you chill the cake first or freeze it? I hope you enjoy it! 18. FOR THE FROSTING. I used the Ateco 844 icing tip. These days, food coloring is added to really give it the red color we’re familiar with. Also, the crumb coat didn’t really want to stick to the cheesecake layer, which made icing the cake a bit challenging. 23. I made this cake for the first time this evening. The cheesecake layer is rich and balances perfectly the chocolaty … Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting. Texture , softness , flavour is very nice i love the texture of you cake and and cupcake. I had a really hard time with that step, even after several hours of refrigeration. Or, you could actually turn the bottom cake layer with the frosting over onto the cheesecake and then turn them both back over so that they are upright. Heat the heavy whipping cream just until it begins to boil, then pour over the candy melts. CHEESECAKE: Two 8-ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream Thank you! Place cheesecake layer on to of first cake. Hi Gemma, Tried out this mighty Red Velvet cheesecake cake. Trust this comment is after i used your few recipes . Is there a particular brand of food colouring that you used for the red? This site uses cookies to help provide the best user experience. https://www.tasteofhome.com/recipes/cheesecake-layered-red-velvet-cake If your springform pan leaks, it’ll leak even with the cheesecake in it. So moist, so delicious and perfect for a special occasion or holiday like Valentine’s Day or Christmas. The cheesecake should be pretty firm after refrigerating, making it relatively easy to handle. When you’re ready to build the cake, make the Cream Cheese Frosting. Second, I just have a question, and sorry if this has been asked, I didn’t see it, but could this either be cut in half for 6 inch pans or even a full batch to make 2 separate 6 inch cakes? Drizzle the ganache around the edge of the cake. Hey Lindsay, know I’m a bit late to the party. Red Velvet Cheesecake: This cake has a layer of creamy cheesecake sandwiched between two layers of moist red velvet cake. But don't throw out any of the scraps! 9. You may be able to get by with a little less time, like maybe four hours, but it does need to be completely chilled or you’ll have trouble working with it. You can choose to bake it in a water bath. Notify me via e-mail if anyone answers my comment. Delicious! SELECT YOUR SIZE. You can definitely add color to the cheesecake layer. So by now you guys know that I love a good cheesecake. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Would this cake be okay to do that? I think I’m following what you’re saying. It looks like it’s been resolved, so you should be able to access it here now. Preheat oven to 300°F (148°C). This recipe is for a 9 inch cake. Full fat tends to be better because it’s going to add more moisture but it should work fine to use low fat. Add sprinkles, if desired. The meringue would work. Whisk until well combined. Hey I am wanting to make this cake for my son’s birthday. This cake has a cheesecake … Did the layers collapse, or are they just flat? It is two cake layers. Baked using coconut flour it’s a delicious low carb and gluten free treat too. I had a lot of things go wrong. Separate for 5 minutes - Separate half of the batter and mix in half a cup of red velvet cake mix. Hmm, hard to say without being there to see it. A red velvet cheesecake cake recipe that is low carb and gluten free. 25. Any suggestions if it requires tweaking of amounts? What is Red Velvet Cheesecake? 14. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled. INGREDIENTS. My question, what to do with the 3rd cake round baked? Add the sour cream, and vanilla extract and mix on low speed until well combined. Will try it again coz it was really good… the whole family has been craving for it since . This content is imported from {embed-name}. At some point, my cake had a beer belly. Instead of hot water, can I use hot coffee? I used my favorite Red Velvet Cake recipe and it really is SO good! I have never really had a red velvet cake before. I would recommend the gel color personally. I can’t guarantee that you’ll get the same results if you leave the cocoa out. And the best part of your recipe which i felt good is recipe are available in cup and grams which is the best because 95%cup measure recipes always fail. So there we have it. Soft fluffy cake and a delicious cheesecake … It is beautiful, hope it is as good as looks. Red Velvet Cheesecake. Can a low-fat buttermilk be used for the Red Velvet Cheesecake? Donal Skehan watches on as master patissiere Eric Lanlard lets us in on his baking secrets. Would love to hear it. Red velvet cake and chocolate cake are not the same. Thank you for the prompt reply Lindsay! This simple recipe combines the two for an impressive looking dessert that is super easy to make! I cannot wait to taste this cake. Did you try the 6 inch cakes? Do you know what might have caused this? It did taste good! Place 1 red velvet cake layer onto the bottom of a cake stand (cake plate) and add frozen cheesecake over it. It should be quite firm. will cake flour also work with this recipe thank you for the answer. 6. The cheesecake layer is rich and balances perfectly the chocolaty red velvet layer. Add the vanilla extract and mix until well combined. Thank you! Spread it out as evenly as possible. https://www.browneyedbaker.com/red-velvet-cheesecake-recipe Thanks. I haven’t tried it, but I think you might notice the flavor of the coffee in this cake. I am just wondering because I am traveling with it and need a cake carrier, and what to make sure the dimensions are correct. You can then put that cheesecake back in the fridge and use the cake pan for the cake layers. Did you leave a little lip? Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside. I’m sorry! It says 12 cups. This will ensure that the cheesecake layer is the same size as the cake layers and make it much easier to build and frost it later. You just have to try it to know and love it. That said, this Red Velvet Cheesecake Cake quickly became a classic for us. Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. Get ready for the holidays with our festive red velvet cheesecake recipe! Pour your batter in the prepared cake pan. I have put it in the freezer to see if it helps. I’ve got other copycats from the Cheesecake Factory (or at least ones inspired by their cheesecakes), including the Banana Cream Cheesecake (my all-time fave), Oreo Dream Extreme Cheesecake, Kahlua Coffee Brownie Cheesecake and the Outrageous Chocolate Coconut Cheesecake Cake. You may be able to find more information about this and similar content at piano.io. I enjoy making many of your desserts, so thank you for sharing. Remove cheesecake from oven and chill until firm, 5-6 hours. I’ll update the recipe ASAP. 15. I love red velvet cake and I adore cheesecake, so I just combined the best of both worlds! I made this for a family member for their birthday and it was amazing! . I’d like to know more. Sorry for making you respond twice. I would like to make this for Christmas, but also get a head start. Step 10 was ok, and I’ve now fixed step 15. Please read my privacy policy. If you try to add it to the cake, it will be a weird color because of the cocoa in the red velvet cake. Thanks for sharing them. Such a excellent recipes . So glad you enjoyed the cake! In fact, any cake that tastes good with cream cheese frosting would probably benefit from a layer of cheesecake getting stuffed inside. https://www.yummly.com/recipes/no-bake-red-velvet-cheesecake Cant wait to make it this week!!! I made it for Valentine’s Day. If you use 8" the layers will be a little taller. I haven’t tried it to be able to say. I haven’t tried using 6 inch pans, I’m sorry! I have been trying to bake red velvet cake a few times but never succeeded. “Ultimate” is definitely an accurate description for this cake … You should be able to use heavy cream, but it’s possible you might want to reduce it a bit. Do you have any tips on how to transfer it to the tiers without breaking it? https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. I followed the recipe to the single gram. Step #15 refers to 3 cake pans…. These ingredients not only contribute to the color, but also the flavor. 1. Rich chocolate cake and the creamy cheesecake … Is it best to let it sit in the fridge for 5-6 hours, or at room temp? 21. Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. The family member said it tasted delicious! I’ll definitely be checking out some of your other goodies! There’s only a small amount of chocolate in there. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). i normally never skip steps on any cakes but i just never used hot water before so i’m a little afraid to try it and it doesn’t come out right for me. I’m so glad you are enjoying the recipes! Thank you so much, Lindsay! Slowly add the hot water to the batter and mix on low speed until well combined. How did it work? With the chilling time, I do suggest to make the cheesecake the day ahead, which is what I normally do. Phew! I tried to save it but couldn’t. I tried out cake with the above recipe. Were huge hits at both events. Help me ???? The cheesecake should be firm enough to move around, but you could try using a cake lifter. I decided to use a fun red drip, some sprinkles and some white chocolate chips, but you could also cover the sides entirely in white chocolate chips to keep it simple, but elegant. Add eggs, one a time, until combined. You don’t want it cool too quickly or it might crack. And I just had a quick question, I need to let the cheese cake sit for 5-6 hours to firm completely? Hey Lindsay , this cake looks amazing and I can’t wait to make it. Looks stunning!! Can i frost it 24 hrs before? One bite of this delectable dessert and you will be amazed at the flavor combination. Red Velvet Cheesecake Sheet Cake Red Velvet Cheesecake Sheet Cake. Red velvet cakes traditionally have a cream cheese frosting, so they lend themselves well to a cheesecake cake. Assemble cake: On a cake platter, place one red velvet cake. The eggs are mixed into the batter before the hot water, so it’s not an issue. Thanks for sharing the recipe without being selfish??? Yes, you do need to let the cheesecake chill completely in the fridge. In some cases that may work fine, but I’m not sure it’s really ideal for this cake. Place second cake round, cut side down, on top. Oh and yes, you could make the layers ahead and freeze. Bake up those layers and let them cool. Below are detailed instructions with step by step photos. https://www.foodnetwork.ca/recipe/red-velvet-cheesecake/18025 This red velvet cheesecake is made in four stages: 1) the red velvet cake, 2) the cheesecake filling, 3) chilling the cheesecake, 4) frosting the cheesecake. 24. If possible, would gel or liquid food colouring be a good option? I also liked the smooth frosting tutorial— I’ll be using that in the future! Also if I am on a time crunch, would it hurt the cheese cake if I put it in the freezer? As instructed I baked it at 160°c along with waterbath. Just a few questions for you. This ingredient shopping module is created and maintained by a third party, and imported onto this page. 9" Cheesecake. The key to making the cheesecake for a cheesecake cake is to bake the cheesecake in same pan you’ll use for the cakes. Heat the remaining ganache (you can leave it in the bottle) for about 10 seconds to soften it up again, then pour it onto the top of the cake and quickly spread to the edges. The cake is a fantastic combo of a thick, light and fluffy Red Velvet Cake layer, topped with a creamy Vanilla Cheesecake layer. I hope you enjoy it! You would want to reduce baking times and keep an eye on it. Finally mix in dry ingredients mix, and red velvet mixture is ready. Lindsay, step 15 states to divide the batter between the three pans. I loved the organization of the ingredients and baking instructions. You could use room temperature water if you wanted. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. This easier version of Red Velvet Cheesecake Cake was actually inspired by the one at The Cheesecake … I was wondering how can you tell the cheesecake is fully cooked? Allow the ganache to cool until it thickens up a good bit, but is still pourable, then transfer to a squeeze bottle. Cider vinegar would probably be fine. that week is going to be super busy so I was hoping to make the cake in advance and freeze it. … Red Velvet Oreo Cheesecake Cake - this decadent cake recipe combines homemade red velvet cake with a cheesecake layer, chocolate cream cheese frosting, and OREOS! I *think* it’d be ok. Sorry! I couldn’t find the recipe in the above article? You can use the graham crust or for a more festive look, use the oreo crust in this recipe. Is this correct? Hello Lindsay it’s mother’s day here in my country and I made the cake..its divine and worth all the effort..it took me 2 days to do as I did the cheese Cake first and then the 2 cakes and all. Thank you for such a great recipe! You’ll also need to increase the baking times for everything by a little bit. Also, check out these mini Oreo cheesecakes, caramel apple cheesecakes.. Red Velvet Cheesecake Cake. thank you! Spread half the batter evenly into the bottom of the prepared pan. No links and no amount for each ingredients!!! The cheesecake layer is super thick and the top two layers try and slide off the bottom. This low carb red velvet cheesecake cake recipe is the ultimate dessert recipe. I’d say probably around 5 inches – give or take. I made the cake and decorated according to recipes. Crumble them up and use them to decorate the cake once it's frosted. https://www.delish.com/.../a50687/red-velvet-cheesecake-cake-recipe Remove the domes from the tops of the cakes, then add the first cake layer to your serving plate. So if you are a fan of red velvet or a fan of cheesecake you must try this amazing recipe. Next up: Carrot Cake Cheesecake Cake. Just wondering the calorie and carb numbers? If they collapsed, I’d check the baking soda and powder to make sure they’re ok and that you added the correct amount. That cocoa less pink layer would essentially just be a vanilla cake wouldn’t it? Related. Thank you. You didn’t mention an issue with it, so I’m assuming that was ok, but just checking. I’m better with buttercream. Have you tried either beet root powder (instead of the food coloring) or raw cacao (instead of the cocoa powder)? *. 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