Layered Red Velvet and White Chocolate Cheesecake

I have certainly one of essentially essentially the foremost delicious desserts within the world. Layered Red Velvet and White Chocolate Cheesecake. Also operating circular beneath the identify of Red Velvet Cheesecake. And, yes, here is founded mostly on the delicious dessert via way of The Cheesecake Factory. While I haven’t gotten their recipe precisely (I can’t appear to shred white chocolate…though God have I tried), it’s lovely darn close. And so a lot cheaper.

Ingredients White Chocolate Cheesecake 2 8 oz. pkgs cream cheese softened to room temperature 6 oz. white chocolate 2/3 C. granulated white sugar 1 pinch salt 2 big eggs room temperature 1/3 C. sour cream 1/3 C. heavy cream 1 tsp. vanilla extract Red Velvet Cake (option #1) 1 box red velvet cake mix simply the dry mix 4 big eggs 1/2 C. butter melted 1 C. milk Red Velvet Cake (option #2) 2 & 1/2 C. flour 1 & 1/2 C. granulated white sugar 3 Tbsp. unsweetened cocoa powder 1 & 1/2 tsp. baking soda 1 tsp. salt 2 big eggs room temperature 1 & 1/2 C. vegetable oil 1 C. buttermilk 2 1 oz. bottles red meals color 2 tsp. vanilla extract 2 tsp. white vinegar White Chocolate Cream Cheese Frosting 2 8 oz. pkgs cream cheese softened 1/2 C. unsalted butter softened 12 oz baker’s white chocolate 1 Tbsp. vanilla extract 2 & 1/2 C. powdered sugar sifted Instructions White Chocolate Cheesecake Mise en place. Preheat oven to 325 stages F. Place a big roasting pan on the decrease third rack of the oven. Place a big pot of water on the range to boil. Grease a 9-inch springform pan and line the backside and facets with parchment paper. Wrap foil circular backyard of pan (seal so water doesn’t get in). Microwave white chocolate morsels 30 sec. at 50% power. Stir. Repeat till melted. Do NOT overheat. Chocolate scorches easily. Cool 5 minutes. Beat room-temperature cream cheese for 2 minutes till smooth.  Add melted chocolate. Beat till smooth, creamy, and light.  Mix in sugar and salt and mix for 2 minutes, scraping down facets of the bowl as needed. From this level forward, in simple terms mix on low speed. Add eggs, one at a time, mixing on sluggish velocity after every one addition. Blend in sour cream, whipping cream and vanilla. Mix till smooth. For tremendous “satiny” batter, beat an additional minute or NULL on low speed. Pour the batter into the willing pan. Set the pan into the roasting pan within the pre-heated oven. Carefully pour the hot water out of your kettle into the roasting pan, to about an inch of water coming up the foil alongside the sting of the pan. Bake the cheesecake for 40 to 60 minutes. It must nonetheless wobble/jiggle in simple terms a bit within the middle still. Turn off oven, depart door ajar, and depart cheesecake in oven for 30 minutes. Remove from oven and vicinity on wire rack. Cool completely. Place pan in freezer and freeze completely. (Tastes finest if allowed to “set” overnight). Red Velvet Cake (option #1) Preheat oven to temperature directed on box. Grease and flour NULL 9” spherical steel baking pans. In a stand mixer, mix collectively dry cake mix, eggs, melted butter, and milk. Mix according to package deal deal directions (usually 2 min. on excessive speed). Scrape facets and backside at the least once. Divide batter among NULL pans. Bake according to package deal deal directions. When toothpick comes out blank in center, take away from oven and vicinity on wire rack. After 10 minutes, flip truffles out of pans and enable to cool completely. Red Velvet Cake (option #2) Preheat oven to 350°. Grease and flour NULL 9” spherical steel baking pans. In a stand mixer, (hand) whisk collectively flour, sugar, cocoa powder, baking soda, and salt (all dry ingredients). Add eggs, oil, buttermilk, meals coloring, vanilla and vinegar (all rainy ingredients) to the flour mixture. Beat on low velocity for 1 minute, till blended. Scrape down facets and bottom. Beat on excessive for 2 min. Scrape facets and backside at the least once. Divide batter among NULL pans. Bake according to package deal deal directions. When toothpick comes out blank in center, take away from oven and vicinity on wire rack. After 10 minutes, flip truffles out of pans and enable to cool completely. White Chocolate Cream Cheese Frosting Set out cream cheese and butter and enable it to warm to room temperature. Sift the powdered sugar.  Cream collectively room temperature cream cheese and butter. Scrape down bowl and make  sure there are fully no lumps.  Melt chocolate in microwave- 30 seconds at 50% power. Stir well. Microwave in additional  15 moment increments, stirring every one time, till melted. Do NOT overheat. Allow to cool   slightly.  Add melted chocolate and vanilla to cream cheese and butter. Mix well.  Add sugar gradually, beating well, till faded and fluffy after every one addition. Add sugar to   wanted sweetness; might now not use all of the sugar.  Assembly & Frosting Horizontally trim the red velvet; the higher desires to be flat. Also trim off a bit additional to get a nice cake/cheesecake ratio. Set apart what you trim (going to make use of it for decoration). Place one cake layer into the heart of a cake plate or platter. Remove the cheesecake from the freezer, take off the facets of the pan, and take away the cheesecake. Place on higher of the red velvet layer. Add the moment red velvet layer on top. Trim the extra cheesecake off (as it'll perhaps be a barely higher spherical than the cake). Apply crumb coat. Use a long, thin spatula to disguise the cake fully with a skinny or even layer of frosting. (Be cautious to now not get red velvet crumbs into the frosting bowl). Some crumbs can be visual on cake. After a skinny layer is throughout cake, refrigerate for 30 min. to enable the frosting to set. Apply “actual” frosting coat. Using a big spoon, placed scoops circular the sting of the top. Use a long, thin spatula to unfold frosting down sides, smoothing. Smooth top. (Because you utilized a crumb-coat layer, you shouldn’t have any red crumbs displaying now!). Decorate: use extra red velvet cake and sprinkle crumbs on the higher of the cake.

This recipe has everything:
Red velvet cake (very moist).
White chocolate cheesecake.
White chocolate cream cheese frosting.
Do I want to assert anymore? I can’t even discover the phrases to clarify how delicious this is.

This is a LONG post. Sorry, but I protected all of the little ideas that make it end up perfectly. The complete recipe is two pages typed up. Yep. It’s in printable pdf on the very bottom, though, on your convenience.

This is 75% constructed via way of myself. One of the red velvet recipes (yes, 1 of them) is from one other site. I’ve protected the hyperlink below. The relaxation is a mixture of normal cheesecake recipes, but I’ve delivered my very own modifications. The similar with the frosting.

Good news: It’s even additional delicious than it looks…it takes a bit bit of attempt to make.

Bad news: It’s ideally an overnight dessert (the cheesecake tastes higher if it freezes overnight). Sorry. But belief me: it's SO value it.

This publish incorporates some affiliate hyperlinks on your convenience (which potential when you make a acquire after clicking a hyperlink I will earn a small commission which allows maintain my weblog up and operating nevertheless it won’t expense you a penny more)! Click right the following to learn my complete disclosure policy.
If you don’t have a KitchenAid stand mixer, get one. Seriously. It is my quantity one kitchen product. I could commerce any quantity of different presents for this one single thing.

I also protected the cheesecake pan I use (the precise one)…it’s great. Along with the 9″ pans I use and parchment paper. In case you weren’t acquainted with parchment paper, simply click on to see what it seems like.

White Chocolate Cheesecake:
For the cheesecake, you’ll need:
Two (8-ounce) programs cream cheese, room temperature
6 oz. white chocolate
2/3 cup granulated white sugar
pinch of salt
2 big eggs, room temperature
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

Cheesecake is an thrilling challenge. But when you don’t thoughts an ultra lengthy post, I’m going to share the information of how I make it and the way it seems correctly. There also are fairly a couple of pictures.

Red Velvet Cake:
The red velvet cake is next. There are truly NULL methods to do this.
1) You can use the boxed cake technique with my adjustments. Pros: Easier! Cons: Not as moist.
2) You could make from scratch. Pros: Moist, delicious. Great, deep color. Cons: Takes so a lot additional effort.
I’ve protected them equally (in the printable PDF) so that you also can also just make your individual decision.
The “from scratch” recipe is from: StuckAtHomeMom.

Please, please go to her site! It’s great. And I didn’t must make a single adjustment to this cake. It was proper as is. Though I did wince pouring in a cup and a half of oil. (The blood red graphics are from the boxed cake mix; the deeper one is the “from scratch.”)
Also word the bread on the higher of the completed cake. I often make the cheesecake, cool it, and placed it in freezer. Also on the primary day I make the red velvet cake. If you depart it out with a work of bread on higher overnight, it'll be simply as moist within the morning. I swear. I regarded up the science earlier than I tried it simply due to the fact I didn’t imagine it!

From scratch mix on left; boxed mix (with alterations) on the right. Put a work of bread on higher to maintain moist (can depart out all evening time that way).
White Chocolate Cream Cheese Frosting:
For step-by-step graphics (though it’s now not complicated), please go to “White Chocolate Cream Cheese Frosting.”

2 1/2 cups powdered sugar, sifted frivolously to take away any lumps

Two (8-ounce) programs cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
12 oz. baker’s white chocolate

Prepare the frosting:

Set out cream cheese and butter and enable it to warm to room temperature.
Sift the powdered sugar.
Cream collectively room temperature cream cheese and butter. Scrape down bowl and make
sure there are fully no lumps.
Melt chocolate in microwave- 30 seconds at 50% power. Stir well. Microwave in additional
15 moment increments, stirring every one time, till melted. Do NOT overheat. Allow to cool
slightly.
Add melted chocolate and vanilla to cream cheese and butter. Mix well.
Add sugar gradually, beating well, till faded and fluffy after every one addition.
Add sugar to
desired sweetness; might now not use all of the sugar.

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