The best of two worlds just collided!
In this fabulous new recipe for Red Velvet Cheesecake!
Ok ok so red velvet cheesecake is not so “new”~ I’m sure many of you have seen it here or there floating around the net; after all I shared a version of this 2 times before in both of my past lives!
But as always 3 times a charm here at Gretchen’s Bakery and you have not seen a version this good believe me!
A simple building on recipes project that will require 3 recipes to get to this amazing end result!
I never said being awesome was easy! But it is surely worth the effort!
So first the red velvet cake for the bottom layer and the cubes to fold into the cheesecake batter.
The cheesecake batter as I will show in the video below and if you are feeling extra special like me, the cream cheese buttercream icing to pipe on top!
Let’s get to it!
Once it is baked and cooled reserve 1 layer for hte base of the cheesecake and the other layer will get cut into 1" cubes and reserve 1 cup of those cubes for the garnish for the end, the rest will get folded into the batter
Prepare the pan again for the cheesecake batter
You will notice in the video I used a 3" tall cake pan for the cheesecake (which I almost never do) and it was really unnecessary here! 8"X2" cake pan is fine and a larger pan to make the water bath (I use a 10" pan for that)
Grease the pan and line it with a parchment circle
Preheat oven to 350°F
- Smooth the cream cheese with the granulated sugar until well combines, be careful not to whip on high or incorporate too much air.
- Add the eggs one at a time along with the vanilla extract and be sure to stop the mixer and scrape the bottom and sides of the bowl from time to time.
- Add the heavy cream last and mix smooth.
- Fold in the cubed red velvet cake
- Bake in a preheated 350°F oven for the first 30 minutes then turn the oven temperature down to 325°F for the remaining 40 or 50 minutes or until it is done CLICK HERE FOR MORE
- You can leave it in the oven to cool down with the oven, or remove and cool on the counter. Once it is cool refrigerate until set & cold (usually overnight)
- Unmold as shown in the video, attach the cake base and then garnish as shown
Freeze wrapped well for up to 2 months