So a couple of years ago, I had this cheesecake…it was not your average run of the mill cheesecake, it was Red Velvet cake and cheesecake together…I know! like two wonderful worlds colliding and then topped with CREAM CHEESE FROSTING …and I was in love! I bought it at Sam’s and it was from the Cheesecake Factory. So..I waited til the following year to see if it would make a return at holiday season and alas..it did not.
Now, I like cheesecake..most ALL cheesecake…but this one..wow!
This year for Shavuot luncheon, I decided to give it a shot…and oh..it was heavenly..and really, although you might think it is difficult, it really wasn’t.
First of all, because those of you who know me understand that I like to make things simple..I used a boxed cake mix. I have tried for years to perfect a from scratch red velvet cake and it is very inconsistent and a pain in the… So, I made the mix and divided it in half and put in two disposable 13×9 aka..half size steam table pans and baked for about 20 minutes..or until toothpick came out clean.
Next, I made the cheese cake.
CHEESECAKE LAYER
2 (8 oz.) pkg. of softened cream cheese
3/4 cup sugar
dash of salt
1/2 cup sour cream
1/3 cup heavy cream
1 tsp. vanilla or 1/2 tsp vanilla bean paste…or just sub vanilla sugar for regular and skip this ingredient.
Preheat oven to 325. Wrap foil pan in foil so as to enable easy lifting of cooked cheesecake..I even put a piece of parchment on bottom as well.
In a large bowl, beat cream cheese on medium til smooth. Add sugar and mix for additional minute. Add eggs, one at a time and beat after each one. Add remaining ingredients and beat until smooth and creamy.
Pour into prepared pan. NOW, put pan in larger pan..I used a full size steam pan, but if you don’t have one just make sure it is larger than your cheesecake pan. (you can also do this with a round springform pan but I wanted the rectangle one because I don’t have cake pans the same size as my springform..necessity is the mother of invention..lol)
Pour boiling water into outer pan to come up half way of cheesecake pan..aka water bath. Place in oven and bake for 40-50 minutes or until completely set. Remove from oven and immediately remove cheesecake from water bath. Let cool completely and then freeze until completely solid. Freeze red velvet cakes as well. I froze them in pans.
When ready to assemble, prepare Cream Cheese frosting
2 pkgs. of cream cheese (8 oz) softened
1 stick of butter, softened
1# box powdered sugar
1 tsp vanilla
Cream butter and cream cheese til smooth. Add vanilla, beat. Then slowly beat in powdered sugar and beat until light and smooth and creamy….and delicious!
Place first layer on tray and spread very thin layer of frosting, then lift cheesecake out of pan and layer on top of first layer.
lift out and peel off foil and parchment..do while still frozen
add the other red velvet layer and trim a bit if necessary.
Now, all you need to do is ice it. I have found that red velvet..and chocolate can be tricky to frost so I pipe on frosting and then spread..I use a zip top bag and just snip corner.
do this also on sides
After completely frosted, I piped on with star tip around edges and garnished with some red velvet crumbed from trimmings.
and refrigerate until ready to serve..this made 30 slices, cut in thirds long wise and then ten slices each third.
Voila!
TRUST ME..it is FABULOUS!
This will definitely be a tradition in future at both my home and here at our Shavuot lunches. I am thinking of switching it up a bit next year and using chocolate cake with a peanut butter frosting and possibly some caramel in there somewhere..yes..a girl can dream…
Kosher in the Kitchen 