Red Velvet Layer Cheesecake

My boyfriend has been wanting to try a red velvet cheesecake for a while now. It would have red velvet cake layers with a New York cheesecake sandwiched in between. Yum! So I thought it would be an awesome baking adventure.


The frosting was a tad sweet for us, next time I won't add as much powdered sugar in the frosting. We're not sugar crazy people. You might actually think it's the perfect sweetness. Taste and test it as you make it!

Red Velvet Cake
2 1/2 cups cake flour, sifted
2 tbsp unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food color
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Preheat oven to 350 degrees F. Whisk together cake flour, cocoa, and salt.

With an electric mixer on med-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl. Mix in food color and vanilla.

Reduce speed to low. add flour mixture in three batches, alternating with two additions of buttermilk, and whisk well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.

Line two 9 inch spring form pans with parchment paper. Divide the batter equally between the two pans. Bake for 30-35 minutes, or until a knife comes out clean. Transfer pans to a wire rack. Allow to cool before removing the cake from the pan. Allow to cool completely before assembling with the cheesecake.

New York Cheesecake

I used the same recipe I used in my other cheesecakes, except I cut the recipe in half. So instead of 32 oz of cream cheese, I used 16 oz and so on for all the other ingredients. I did not have a graham cracker crust on the bottom, I instead lined it with a 9 in circular parchment paper. The recipe can be found HERE!

Cream Cheese Frosting

16 oz cream cheese (3 packages), at room temperature1 stick of butter, at room temperature
1 tsp vanilla
4 cups of powdered sugar, plus more to taste

Combine all ingredients in a large mixing bowl and beat with an electronic mixer until well combined. Add more powdered sugar to taste, if a more sweet frosting is preferred. Use immediately to frost the cake.

Cheesecake with Raspberry Sauce

I tried making a cheesecake again, but this time with a raspberry sauce. My boyfriend requested it because he ate all of the first one too quick and was craving for more. The results turned out wonderful, just like the first time. I used the same recipe, which can be found here: RECIPE!

New York Cheesecake

This was my first attempt at making a cheesecake. I chose to make a New York style cheesecake with a strawberry topping. The results were absolutely delicious! My boyfriend ate it all in 2 days! =] Here is the recipe:

Crust:

2 cups (200 grams) of graham cracker crumbs

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or

fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 pint strawberries, cleaned and stemmed

1/3 cup white sugar

1 teaspoon vanilla

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this

from happening do not over beat the batter, especially when creaming

the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake

is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur

if the cheesecake sticks to the sides as it cools.

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm)

springform pan. Place the springform pan on a larger baking pan to catch

any leakage while the cheesecake is baking. Preheat oven to

350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs,

sugar, and melted butter. Press the crumbs evenly over the bottom and

about 1 inch (2.5 cm) up the sides of the springform pan. Cover and

refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar,

and flour. Beat on medium speed until smooth (about 2 minutes), scraping

down the bowl as needed. Add the eggs, one at a time, beating well

(about 30 seconds) after each addition. Scrape down the sides of the

bowl. Add the whipping cream, lemon zest, vanilla extract and beat until

incorporated. Remove the crust from the refrigerator and pour in the filling.

Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to

250 degrees F (120 degrees C) and continue to bake for about another

60 - 90 minutes or until firm and only the center of the cheesecake

looks a little wet and wobbly. (The baking time can vary due to the

differences in ovens, so make sure to check that the cheesecake is firm

with only the center being a little wet and wobbly.) Remove from oven and

place on a wire rack. Remove from oven and carefully run a knife or

spatula around the inside edge of pan to loosen the cheesecake

(helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate

several hours, preferably overnight.

For Topping: Cut about 1/3 of the strawberries in half. In a saucepan

over medium high heat, combine strawberries, sugar and vanilla. Cook,

stirring occasionally, until sauce thickens, about 5 minutes. Remove

from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder.

Store in refrigerator.

To Freeze: Place the cooled cheesecake on a baking pan and freeze,

uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag.

Seal and return to freezer. Can be frozen for several months. Thaw uncovered

cheesecake in the refrigerator overnight.