Saturday, January 25, 2014

Red Velvet-White Chocolate Cheesecake

And this is it iced and ready to serve


This is the cake before it is iced
I found this recipe in the 2013 December issue of Southern Living
Ingredients for Cheesecake Layers
2 (8inch) round disposable aluminum foil cake pans
1 (12oz.) package white chocolate morsels
5 (8oz) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
Red Velvet Layers
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8oz) container sour cream
2 teaspoons vanilla extract
2 (1oz.) bottles red liquid food coloring
3 (8inch) round disposable aluminum foil cake pans.
The disposable pans just make it easier to remove the cheesecake. I used them in both the red velvet and the cheesecake because I wanted them to match. My cake pans had a little indention all the way around the pan.
White Chocolate Frosting
2 (4oz) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32)oz. package powdered sugar, sifted  (I didn't sift it and it seemed fine)
Garnishes (I did not garnish it)
Store-bought coconut candies
White Candy Leaves 
Here is the link for the recipe  White Candy Leaves
1. Prepare Cheesecake Layers:
Preheat oven to 300 degrees. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil. (I used cooking spray).
2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions, cool 10 minutes.
3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 tablespoon vanilla. Pour into prepared pans.
4. Bake @ 300 degrees for 30-35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
5. Prepare Red Velvet Layers:
Preheat oven to 350 degrees. Beat 1 cup softened 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. Stir together flour and next 2 ingredients (3T. cocoa, 1/4 t. baking soda)  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla. Stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
7. Bake 350 degrees for 20-24 minutes or until a wooden pick inserted in the center comes out clean. It took mine a little longer so be sure to test it. Cool in pans on wire racks 10 minutes. Remove from pans to wire rack and cool completely (about 1 hour)
8. Prepare Frosting: Whisk together white chocolate and 1/2 cup boiling water until chocolate melts. (Yes you do mix the two) Cool 20 minutes on counter; chill 30 minutes in refrigerator.
9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high, beat 2-3 minutes or until fluffy. Gradually add the powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat1-2 minutes or until smooth and fluffy.
Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecakes, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.
This is a cake that you have to think of ahead of time. There are many steps and it is pretty labor intensive, but my baby girl turns 40 only once in her life. Hope it is as delicious as it looks.


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