Red Velvet White Chocolate Cheesecake

971575_783001805060138_1427821524_nCheesecake Layers

2 (8″) round disposable aluminum foil cake pans*
1 (12oz.) package white chocolate morsels
5 (8 oz.) packages of cream cheese, softened
1 cup granulated sugar
2 extra large eggs
1 T vanilla

Preheat oven to 300 degrees. Line bottom and sides of disposable pans with foil, allowing 2-3 inches to extend over sides. Lightly grease foil. (I used Pam).

Microwave white chocolate morsels in a microwave safe bowl, according to package directions. Cool 10 minutes.

Beat cream cheese and melted chocolate on medium speed with an electric mixer until creamy. Gradually add 1 cup of sugar. Beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in 1 tablespoon of vanilla. Pour into prepared pans.

Bake at 300 for 30-35 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with door closed, 30 minutes. Remove from oven, cool completely on wire racks (about 1 1/2 hours). Cover and chill 8 hours or freeze 24-48 hours.

Red Velvet Layers

1 cup butter, softened
2 1/2 cups granulated sugar
6 extra large eggs
3 cups all purpose flour
3 T unsweetened cocoa (I use Ghiradellis)
1/4 t baking soda
1 (8 oz.) sour cream
2 t vanilla
2 (1 oz.) bottles of red food coloring
3 (8″) disposable aluminum foil cake pans*

Preheat oven to 350 degrees. Beat 1 cup of butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add 2 1/2 cups of sugar, beating until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition.

Stir flour, cocoa and baking soda together. Add to butter mixture alternating with sour cream, beginning and ending with flour. Beat on low speed just until blended with each addition. Stir in 2 teaspoons of vanilla, stir in food coloring. Spoon batter into 3 greased and floured disposable cake pans.

Bake at 350 degrees for 20-24 minutes or until a wooden pick comes out clean. Cool on wire racks for 10 minutes. Remove from pans and cool on racks until completely cooled (about an hour).

White Chocolate Frosting

2 (4 oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32 oz) package of powdered sugar, sifted
1/8 t salt

Whisk together boiling water with chocolate until chocolate is melted. Cool 20 minutes, refrigerate for 30 minutes.

Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute, increase speed to high for 2-3 minutes or until it’s fluffy. Gradually add powdered sugar and salt on low speed until blended completely. Increase speed to high and beat for 1-2 minutes until smooth and fluffy.

Cake Assembly

Place one layer of red velvet cake on cake platter. Top with one layer of cheesecake. Alternate one layer of red velvet cake and cheesecake with remaining layers. Spread top and sides with white chocolate frosting. Garnish with store bought coconut candies. Store in refrigerator. Cake serves at least 10-12 generous size pieces.

* Disposable pans are used to insure the cake and the cheesecakes are the same size.

Adapted from Southern Living Magazine.

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17 thoughts on “Red Velvet White Chocolate Cheesecake

  1. Pingback: Brownie Bombe | The Rowdy Baker

  2. Pingback: Coconut Tres Leches Cake | Moore or Less Cooking Food Blog

  3. My two favorite cakes: cheesecake and red velvet. What a marriage!!! Looks amazing…a sugar coma on a plate but I can’t wait to make it!!!

    • This was the recipe from the Southern Living magazine. I am thinking disposable pans were used because the cheesecake was not baked in a springform pan. So, in case it stuck, you could cut it out. Since the cakes were stacked, I think it was important to use the same kind of pans when baking this very tall cake.

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