Download Red Velvet Cheesecake Full Recipe PDF

TitleRed Velvet Cheesecake Full Recipe
TagsCupcake Cakes Cheesecake Butter Icing (Food)
File Size1.6 MB
Total Pages5
Document Text Contents
Page 1

Stefanie’s Ultimate Red Velvet Cake Cheesecake
The Cheesecake Factory has been tempting their customers for years with their gorgeous, delectable cheesecakes.
They're always coming out with something new and exciting, and last year was no exception. Just in time for National
Cheesecake Day on July 30th, The Cheesecake Factory released their secret weapon―Stefanie’s Ultimate Red Velvet
Cake Cheesecake. Save some money and make one at home using three individual recipes.

How To Make a Red Velvet Cheesecake at Home
It is important that all the ingredients are at hand before attempting the Red Velvet Cheesecake. Because this is a
multi-layered cheesecake, the components have to made prior to assembly. The Red Velvet Cheesecake takes some
organization to put it all together. Although not a hard cheesecake to make, it does take time to make and bake two
individual cake recipes, make the buttercream frosting, assemble them all, and chill sufficiently before slicing and
serving. Plan on taking up to two days to accomplish this task.

How to Make a Perfect Cheesecake
For best results, be sure to read "How to Make the Perfect Cheesecake" before turning the oven on. It has all sorts of tip
& tricks such as; how to use a springform pan, how to prevent unsightly cracks, and how to serve and freeze cheese-
cakes. This is important info. Don't miss it!

New York Style Cheesecake Recipe (recipe follows)
The first step in creating the striking Red Velvet Cheesecake is to make the plain New York Style Cheesecake Recipe,
and chill it completely before assembling. Make the cheesecake batter following the directions given in the recipe,
omitting the Graham Cracker Crust. Instead of making one thick cheesecake, divide the cheesecake batter between
two prepared 9 inch springform pans. Reduce the baking time, and bake the two cheesecakes for 40-45 minutes, or
until the sides are set and a little puffy and the center is slightly jiggly. They will firm up during cooling. Continue to
follow the directions, and chill for at least 4 hours or overnight.

Red Velvet Cake Recipe (recipe follows)
The second step in making The Cheesecake Factory's Red Velvet Cheesecake is making the cake layers. Mix one batch
of Red Velvet Cake Recipe batter according to directions. Spray or butter one 9 inch round cake pan, and bake at 350
degrees for 30-40 minutes, or until tooth pick comes out clean. Cool cake layer 10-15 minutes before loosening, then
remove from the pan, cool completely and chill for a few hours. Carefully slice through the red velvet cake layer
horizontally, making sure to cut into two evenly sized layers. Freeze cake layers for at least four hours or overnight.
Meanwhile, make the buttercream frosting and cover unrefrigerated until ready to use.

Buttercream Frosting Recipe
• 1/4 pound solid shortening (1/2 cup)
• 1/4 pound butter, room temperature (1/2 cup or 1 stick)
• 2 Tablespoons marshmallow fluff
• 3/4 teaspoon pure vanilla extract
• 2 -1/2 cups confectioners' sugar, sifted (powdered sugar)
• 1 Tablespoon water as needed

Layered NY Style Cheesecake,
Red Velvet Cake & Buttercream Frosting

Feb 12, 2010 Donna Diegel
Just like the Red Velvet Cheesecake Factory Recipe, this rich red and white layered
New York Style Cheesecake and Red Velvet Cake is decorated with buttercream frosting.

What could possibly be better than having a slice of Red Velvet Cake and New York Style
Plain Cheesecake? Enjoy the best of both worlds, and make a Red Velvet Cheesecake
that rivals The Cheesecake Factory's famous dessert!

Red Velvet
Cheesecake Factory Recipe

Page 2

How To Make Buttercream Frosting
1. Cream shortening, butter and marshmallow fluff together using a high speed mixer fitted with a beater attach-
ment. Add vanilla extract and beat until light and fluffy.
2. Add powdered sugar one cup at a time, beating after each addition until smooth.
3. Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. Frosting
should be totally smooth with no lumps.

Assembling the Red Velvet Cheesecake
1. Carefully remove chilled NY Style Cheesecake layers from springform pans. Place one Red Velvet Cake layer on a
pretty serving plate, and spread with a very small dab of frosting for the "glue". Top with one cheesecake layer, and
another dab of frosting. Repeat with remaining Red Velvet Cake layer, frosting, then top with the last cheesecake layer.
Chill the cake while getting the frosting ready.
2. Place 1 cup of Buttercream Frosting in a large pastry bag fitted with a large star tip. Frost the Red Velvet Cheese-
cake with an offset spatula, smoothing top and sides, being careful not to rip the cake up resulting in crumbs in the
frosting. Using the filled pastry bag, pipe a border of frosting all around the edge of the cake top. If desired, pipe 12-16
equally spaced rosettes on top.
3. Chill Red Velvet Cheesecake until time to plate and serve. Cover and refrigerate any leftovers. Serve with raspberry
coulis (sauce) if desired. Yields 12-16 slices.

...continued

Red Velvet
Cheesecake Factory Recipe

Page 3

New York Style Cheesecake Recipe
NY Style Cheesecake Graham Cracker Crust Recipe:

• 1 1/4 cup ground graham cracker crumbs
• 1 Tbsp sugar
• 4 Tbsp melted butter or margarine

Cheesecake Filling:

• 4 packages (8 ounce each) cream cheese, softened
• 1 1/2 cup sugar
• 1/4 cup cornstarch
• 1 Tbsp vanilla
• 2 large eggs
• 2 egg whites
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
2. Prepare 9 inch springform pan with foil and spray as directed above.
3. Grind graham crackers in a food processor or crush very fine with a rolling pin.
4. Mix crust ingredients and pat only on the bottom of prepared pan.
5. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
6. Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
7. Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
8. Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy.
Scrape as needed.
9. Pour batter into prepared pan and bake at 350 degrees for 60-70 minutes.
10. See above for further baking, cooling, serving and freezing instructions.
11. Refrigerate any leftovers.
12. Serves 14

Cheesecake tips:
• Ingredients: Make sure all ingredients are at room temperature.
• Mixing: Do not over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and
all lumps are gone.
• Baking pans: Springform pans are the easiest to use for cheesecake. Take the pan apart, line the bottom plate with
aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking
into the oven. Spray sides and bottom with vegetable spray.
• Baking: Put a cake pan of hot water in the bottom of the oven. Not all cheesecakes get baked at the same tempera-
ture. What does matter is that fluctuations in temperature can result in unsightly cracks. Resist the urge to open and
close the oven door while baking. It is hard to tell when a cheesecake is done and you don't want to over bake it either,
which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very
center is slightly wiggly.
• Cooling: Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours. Some people lay a
piece of paper towel over the cheesecake (not directly on it) to keep in some of the moisture. Run a sharp knife around
the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the
pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and
peel off the foil sliding the cheesecake onto a serving plate.
• Rescue: When all else fails, and you end up with an earthquake size fissure down the center, there is still hope. Fresh
fruit and pie fillings, frosting, glaze, cookie crumbs and ganache can always cover a multitude of sins and your guests
will never know the difference!
• Freezing: Cheesecakes freeze great so why not make two! Double wrap with plastic wrap and freeze for 2-3 months.

Read more at Suite101: Strawberry Cheesecake Recipe: New York Style Cheesecake with Strawberries & Graham
Cracker Crust http://www.suite101.com/content/strawberry-cheesecake-recipe-a42650#ixzz14uJ0Jxs9

Page 4

• 3/4 cup buttermilk
• 3/4 teaspoon vanilla
• 2 cups all-purpose flour
• 2 Tablespoons dark Dutch process cocoa powder
• 1 teaspoon cinnamon, ground
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup sugar
• 3/4 cup canola oil
• 2 large eggs
• 1 teaspoon vinegar
• 1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

How To Make Red Velvet Cake

1. Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins
with paper liners. Wilton silicone cupcake pans also work well.
2. In a small bowl, whisk buttermilk and vanilla, and set aside.
3. Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
4. Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one
egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
5. With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the butter
milk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
6. Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be
doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans.
Otherwise, prepare 24 cupcake tins with liners.
7. Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes
or until tops spring back when lightly touched.
8. Cool square cake and cupcakes completely on wire racks before frosting or freezing.
9. Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
10. At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.

Cream Cheese Frosting

• 6 ounces cream cheese, softened
• 4 Tablespoons butter, softened
• 4 Tablespoons solid shortening
• 2 cups confectioners' or powdered sugar
• 1 teaspoon vanilla extract
• 1-2 Tablespoon milk, if necessary

1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat
softened cream cheese, butter and shortening together on medium speed until creamy.
2. Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when
necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping
consistency. Cover bowl with damp towel until ready to use.

How To Assemble & Decorate a 9-inch Round Red Velvet Cake

1. Pick out a pretty cake platter and smear a good size dab of frosting on the plate. Place one round cake layer on the
plate. Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.
2. Put approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.
3. Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.
4. Using the pastry bag, place 12 evenly spaced rosettes on the top of the cake.
5. Refrigerate any leftovers. Cake can be wrapped in plastic wrap and frozen.

Red Velvet Cake & Cupcakes Recipe

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