Red Velvet-White Chocolate Cheesecake


Red Velvet-White Chocolate Cheesecake
Red Velvet-White Chocolate Cheesecake
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I found this recipe in a Southern Living Magazine. After seeing the picture of this amazing cake, I knew I had to make it. It is a bit time consuming, but it is so well worth the time and effort. This cake is stunning!!!! I had to read this recipe a few times (not unusual for me). What's so great about this cake besides tasting amazing and looking so elegant, is that you can make the layers in advance and just assemble when you need it. Don't let this recipe intimidate you. It is really easy if you follow the directions. I found the hardest part is preparing the cake pans. You will be a hit of the party with this cake. I couldn't figure how to garnish this cake until I spied some Ferrero Rocher. They made a nice presentation, not to mention they taste good.
Red Velvet-White Chocolate Cheesecake
Print Recipe
I found this recipe in a Southern Living Magazine. After seeing the picture of this amazing cake, I knew I had to make it. It is a bit time consuming, but it is so well worth the time and effort. This cake is stunning!!!! I had to read this recipe a few times (not unusual for me). What's so great about this cake besides tasting amazing and looking so elegant, is that you can make the layers in advance and just assemble when you need it. Don't let this recipe intimidate you. It is really easy if you follow the directions. I found the hardest part is preparing the cake pans. You will be a hit of the party with this cake. I couldn't figure how to garnish this cake until I spied some Ferrero Rocher. They made a nice presentation, not to mention they taste good.
Ingredients
Servings:
Instructions
  1. Prepare cheesecake layers: pre-heat oven to 300 degrees. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2-3 inches to extend over the sides, lightly grease foil.
  2. Microwave white chocolate morsels according to package direction. Cool 10 min.
  3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup of sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbl. Vanilla. Pour into prepared pans.
  4. Bake at 300 degrees for 30-35 min. or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed for 30 min. Remove from oven to wire racks; cool completely (about 1-1/2 hours). Cover and chill for 8 hours, or freeze 24 hours to 2 days).
  5. Prepare red velvet layers: pre-heat oven to 350 degrees. Beat 1 cup butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add 2-1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
  6. 6. Stir together flour and the next 2 ingredients, add butter mixture alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp, vanilla; food coloring. Spoon batter into 3 greased and floured 8" disposable cake pans.
  7. Bake at 350 degrees for 20-24 min. or until a toothpick inserted in the middle comes out clean. Coll in pans on wire rack 10 min. Remove from pan to wire rack; cool completely (about 1 hour).
  8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 min.; chill 30 min.
  9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 min. Increase speed to high; beat 2 to 3 min. or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 min. or until smooth and fluffy.
  10. Assemble Cake: Pace 1 layer Red Velvet on a serving platter. Top with 1 cheesecake. Repeat with remaining layers of cake and cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator. Garnish cake when ready to serve.
Recipe Notes

IMG_1079

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Red Velvet-White Chocolate Cheesecake
Print Recipe
I found this recipe in a Southern Living Magazine. After seeing the picture of this amazing cake, I knew I had to make it. It is a bit time consuming, but it is so well worth the time and effort. This cake is stunning!!!! I had to read this recipe a few times (not unusual for me). What's so great about this cake besides tasting amazing and looking so elegant, is that you can make the layers in advance and just assemble when you need it. Don't let this recipe intimidate you. It is really easy if you follow the directions. I found the hardest part is preparing the cake pans. You will be a hit of the party with this cake. I couldn't figure how to garnish this cake until I spied some Ferrero Rocher. They made a nice presentation, not to mention they taste good.
Red Velvet-White Chocolate Cheesecake
Print Recipe
I found this recipe in a Southern Living Magazine. After seeing the picture of this amazing cake, I knew I had to make it. It is a bit time consuming, but it is so well worth the time and effort. This cake is stunning!!!! I had to read this recipe a few times (not unusual for me). What's so great about this cake besides tasting amazing and looking so elegant, is that you can make the layers in advance and just assemble when you need it. Don't let this recipe intimidate you. It is really easy if you follow the directions. I found the hardest part is preparing the cake pans. You will be a hit of the party with this cake. I couldn't figure how to garnish this cake until I spied some Ferrero Rocher. They made a nice presentation, not to mention they taste good.
Ingredients
Servings:
Instructions
  1. Prepare cheesecake layers: pre-heat oven to 300 degrees. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2-3 inches to extend over the sides, lightly grease foil.
  2. Microwave white chocolate morsels according to package direction. Cool 10 min.
  3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup of sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbl. Vanilla. Pour into prepared pans.
  4. Bake at 300 degrees for 30-35 min. or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed for 30 min. Remove from oven to wire racks; cool completely (about 1-1/2 hours). Cover and chill for 8 hours, or freeze 24 hours to 2 days).
  5. Prepare red velvet layers: pre-heat oven to 350 degrees. Beat 1 cup butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add 2-1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
  6. 6. Stir together flour and the next 2 ingredients, add butter mixture alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp, vanilla; food coloring. Spoon batter into 3 greased and floured 8" disposable cake pans.
  7. Bake at 350 degrees for 20-24 min. or until a toothpick inserted in the middle comes out clean. Coll in pans on wire rack 10 min. Remove from pan to wire rack; cool completely (about 1 hour).
  8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 min.; chill 30 min.
  9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 min. Increase speed to high; beat 2 to 3 min. or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 min. or until smooth and fluffy.
  10. Assemble Cake: Pace 1 layer Red Velvet on a serving platter. Top with 1 cheesecake. Repeat with remaining layers of cake and cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator. Garnish cake when ready to serve.
Recipe Notes

IMG_1079

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