Red Velvet Cheesecake Full Recipe
Red Velvet Cheesecake Full Recipe
Red Velvet Cheesecake Full Recipe
Layered NY Style Cheesecake, Red Velvet Cake & Buttercream Frosting Feb 12, 2010 Donna Diegel Just like the Red Velvet Cheesecake Factory Recipe, this rich red and white layered New York Style Cheesecake and Red Velvet Cake is decorated with buttercream frosting. What could possibly be better than having a slice of Red Velvet Cake and New York Style Plain Cheesecake? Enjoy the best of both worlds, and make a Red Velvet Cheesecake that rivals The Cheesecake Factory's famous dessert! Stefanies Ultimate Red Velvet Cake Cheesecake The Cheesecake Factory has been tempting their customers for years with their gorgeous, delectable cheesecakes. They're always coming out with something new and exciting, and last year was no exception. Just in time for National Cheesecake Day on July 30th, The Cheesecake Factory released their secret weaponStefanies Ultimate Red Velvet Cake Cheesecake. Save some money and make one at home using three individual recipes. How To Make a Red Velvet Cheesecake at Home It is important that all the ingredients are at hand before attempting the Red Velvet Cheesecake. Because this is a multi-layered cheesecake, the components have to made prior to assembly. The Red Velvet Cheesecake takes some organization to put it all together. Although not a hard cheesecake to make, it does take time to make and bake two individual cake recipes, make the buttercream frosting, assemble them all, and chill sufficiently before slicing and serving. Plan on taking up to two days to accomplish this task. How to Make a Perfect Cheesecake For best results, be sure to read "How to Make the Perfect Cheesecake" before turning the oven on. It has all sorts of tip & tricks such as; how to use a springform pan, how to prevent unsightly cracks, and how to serve and freeze cheesecakes. This is important info. Don't miss it! New York Style Cheesecake Recipe (recipe follows) The first step in creating the striking Red Velvet Cheesecake is to make the plain New York Style Cheesecake Recipe, and chill it completely before assembling. Make the cheesecake batter following the directions given in the recipe, omitting the Graham Cracker Crust. Instead of making one thick cheesecake, divide the cheesecake batter between two prepared 9 inch springform pans. Reduce the baking time, and bake the two cheesecakes for 40-45 minutes, or until the sides are set and a little puffy and the center is slightly jiggly. They will firm up during cooling. Continue to follow the directions, and chill for at least 4 hours or overnight. Red Velvet Cake Recipe (recipe follows) The second step in making The Cheesecake Factory's Red Velvet Cheesecake is making the cake layers. Mix one batch of Red Velvet Cake Recipe batter according to directions. Spray or butter one 9 inch round cake pan, and bake at 350 degrees for 30-40 minutes, or until tooth pick comes out clean. Cool cake layer 10-15 minutes before loosening, then remove from the pan, cool completely and chill for a few hours. Carefully slice through the red velvet cake layer horizontally, making sure to cut into two evenly sized layers. Freeze cake layers for at least four hours or overnight. Meanwhile, make the buttercream frosting and cover unrefrigerated until ready to use. Buttercream Frosting Recipe 1/4 pound solid shortening (1/2 cup) 1/4 pound butter, room temperature (1/2 cup or 1 stick) 2 Tablespoons marshmallow fluff 3/4 teaspoon pure vanilla extract 2 -1/2 cups confectioners' sugar, sifted (powdered sugar) 1 Tablespoon water as needed
How To Make Buttercream Frosting 1. Cream shortening, butter and marshmallow fluff together using a high speed mixer fitted with a beater attachment. Add vanilla extract and beat until light and fluffy. 2. Add powdered sugar one cup at a time, beating after each addition until smooth. 3. Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. Frosting should be totally smooth with no lumps. Assembling the Red Velvet Cheesecake 1. Carefully remove chilled NY Style Cheesecake layers from springform pans. Place one Red Velvet Cake layer on a pretty serving plate, and spread with a very small dab of frosting for the "glue". Top with one cheesecake layer, and another dab of frosting. Repeat with remaining Red Velvet Cake layer, frosting, then top with the last cheesecake layer. Chill the cake while getting the frosting ready. 2. Place 1 cup of Buttercream Frosting in a large pastry bag fitted with a large star tip. Frost the Red Velvet Cheesecake with an offset spatula, smoothing top and sides, being careful not to rip the cake up resulting in crumbs in the frosting. Using the filled pastry bag, pipe a border of frosting all around the edge of the cake top. If desired, pipe 12-16 equally spaced rosettes on top. 3. Chill Red Velvet Cheesecake until time to plate and serve. Cover and refrigerate any leftovers. Serve with raspberry coulis (sauce) if desired. Yields 12-16 slices.