I planned to make a carrot cake cheesecake, but had a rare epic failure of cataclysmic proportions. I have made the same carrot cake recipe since childhood and cannot, for the life of me, figure out what went wrong. So very, very wrong. Oh, well. Moving on, I decided to make a red velvet cheesecake instead. I absolutely adore the Cheesecake Factory’s red velvet cheesecake, so I knew the combo would work well together. I used the same cheesecake recipe that I use in the Italian cream cake cheesecake that I found on the Food Network site.
None of my pictures turned out, so I found an image on the web.
Step 1: Make the cheesecake.
3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it’s completely blended. Be careful not to overmix!
Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it’s completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
Step 2: Make the paste for the frosting.
In a small heavy pot, which together 1 cup milk & 5 tablespoons plain flour. Bring it to a boil, stirring constantly, over med heat. It will be very thick & pulling away from the sides of the pot.
Cool then refrigerate for several hours or overnight.
*You must bring the paste to a boil. If it does not boil, the frosting will not turn out right.
Step 3: Make the red velvet cake.
1/2 cup butter
1 1/2 c sugar
2 T cocoa
2 oz red food coloring
2 1/2 c bread flour
1 tsp salt
4 tsp baking powder
1 cup buttermilk
1 T vanilla
1/4 c water
1 tsp baking soda
1 tsp vinegar
Cream butter and sugar until fluffy. Add eggs, beat well. Add cocoa and food coloring.
Sift flour, salt, and baking powder; add to batter alternately with buttermilk, vanilla, and water.
Add baking soda, blend well. Gently stir in vinegar.
Pour into 2 greased and floured round cake pans. Bake at 350° for 30 minutes. Cool for 10 minutes; remove from pans.
Step 4: Make the frosting.
8 oz cream cheese
2 sticks butter, softened
1 cup white sugar
4 cups powdered sugar
2 tsp vanilla
paste made from milk & flour
Cream butter & cream cheese together until well blended.
Add white sugar & mix well.
Add powdered sugar & mix well.
Add vanilla & mix well.
Add paste & mix well. Increase speed on your mixer to high & whip for 2-3 minutes, or until fluffy.
Step 5: Assemble cake.
Spread some of the frosting on bottom layer of cake. Remove cheesecake from freezer & place on top of the cake.
Spread some of the frosting on the cheesecake. Place second layer of cake on top of cheesecake.
Frost with as much of the remaining frosting as you would like. Garnish top or sides with white chocolate shavings, if you’d like (optional).
Allow cheesecake to thaw before serving.