The Cheesecake Factory has got to be one of my favorite "everyday"places to eat if I am going to step outside my own kitchen. Their food is fresh and well prepared and the portions are generous. There is always a wait to dine of at least 15 minutes, so my kids and I wander over to the cake display and press our faces on the cool glass and become one with the desserts. The boys go for anything chocolate, while I tend to let my eyes wander for the latest creation in the scrumptious world of cheesecakes. The one that has caught my eye the most often is the sinful Red Velvet Cheesecake--layers of red velvet cake loveliness stacked in between their creamy original cheesecake with cream cheese frosting holding it all together. I promise myself to order a slice after dinner, but with the hearty entrees The Cheesecake Factory serves, my eyes without fail are bigger than my tummy, and I cannot eat another bite. This means no dessert.
So being a chef, I thought I would give a shot at making it myself. I considered that I am not a pastry chef, nor a cake decorator, but given the fact that clients claim my cheesecakes are "to die for", I decided that taste before beauty was more important. So off I went. I gathered all my ingredients, supplies and baking pans. I noted that there is ALOT of red dye that goes into the red velvet cake to achieve the perfect crimson red. I recommend using the bottled liquid food dye rather than the gel dye. Also, have all your butter, cream cheese and eggs out of the fridge and at room temp to make the whipping process a whole lot easier.
Remember that you will need to allow a few hours for your cheesecake layer to cool before cutting it into 2 layers. And last, do not become frustrated when you frost your completed cake and tiny crumbs of red velvet smear into your white frosting. Clean your cake spreader and go over the cake again with another layer.
The end result will be worth every bite, and this cake makes a stunning presentation. For some adventurous baking, I have left the recipe below. Enjoy!
Ingredients:
Cheesecake:
3 8 oz pkgs cream cheese--room temp
1-1/3 cups sugar
3 tbsp cornstarch
1 tbsp vanilla extract
3 eggs
1/3 cup sour cream
2 tbsp water
1/3 cup heavy cream
Red Velvet Cake:
2 tbsp butter-softened
2 tbsp shortening
3/4 cup sugar
1 egg
1 tbsp unsweetened cocoa powder
1 oz red food coloring--or more until desired color is achieved
1 cup+ 2 tbsp white flour
1/2 tsp salt
1/2 cup buttermilk
1/2 tsp baking soda
1- 1/2 tsp white vinegar
1/2 tsp vanilla extract
Cream Cheese Icing:
1- 1/2 8 oz block cream cheese--sofetened
4 cups powdered sugar
1/2 cup butter
1/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
Directions:
Spray two round 9" cake pans with non-stick spray. Trace bottom of pans with parchment paper, cut out circles and place into inside bottom of pans. Set aside.
Preheat oven to 350 degrees.
For the cheesecake:
Cream together cream cheese,sugar and cornstarch with hand mixer. Add eggs and vanilla--beat until smooth. Add sour cream,water and cream and beat until just combined--don't overmix. Pour into one of the prepared pans. Bake at 350 degrees for 1 hour to 1 hour 15 minutes, or until set and firm. Remove from oven, cool at room temp, then place in fridge to chill,for about 2 hours. Run knife around inside outer edge of pan to loosen from pan, and gently turn pan over, using your hand as stability and gently ease it onto a flat surface or plate. Put back into fridge while waiting for red velvet to bake.
For the cake:
Cream butter, shortening and sugar. Add egg, then mix in cocoa and food coloring. Add flour and salt, then buttermilk--beat well. Sprinkle baking soda over batter, then add vinegar and vanilla. Fold into batter until well mixed. Pour batter into other prepared pan. Bake at 350 degrees for about 20-30 minutes or until it tests done. Cool, then remove cake from pan. Using long serrated knife, cut this layer in half widthwise and set aside.
For the Frosting:
Beat cream cheese and butter together until fluffy and smooth. Add sugar and salt, then cream and vanilla. Continue to beat until smooth and it forms peaks. Set aside.
Assembling cake:
PLace first half of red velvet cake layer onto a cake plate after removing parchment paper from the bottom. Spread with a layer of frosting. Carefully slice cheesecake in half widthwise and place on top of first red velvet layer. Again, spread a layer of frosting on top of cheesecake layer. Repeat this process again, then frost the top and sides of the cake. Put the remainder of the frosting in a pastry bag with a decorative tip and pipe around top and bottom edge and on the top of the cake. Store in fridge until serving.
