Ingredients: |
Ingredients: Cheesecake Layers
1 (12-oz.) pkg. white chocolate morsels
5 (8-oz.) pkgs. cream cheese, softened
1 c. sugar
2 eggs
1 T. vanilla extract
Red Velvet Layers
1 c. butter, softened
2 1/2 c. sugar
6 eggs
3 c. all-purpose flour
3 T. unsweetened cocoa
1/4 tsp. baking soda
1 (8-oz.) container sour cream
2 tsp. vanilla extract
2 (1-oz) bottles red liquid food coloring
White Chocolate Frosting
2 (4-oz.) white chocolate baking bars, chopped
1/2 c. boiling water
1 c. butter, softened
1 (32-oz.) pkg. powdered sugar, sifted
1/8 tsp. salt
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Directions: |
Directions:Cheesecake Layers: Preheat oven to 300º. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes. 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 T. vanilla. Pour into prepared pans. Bake at 300º 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 (1 1/2 hours). Cover and chill 8 hours or freeze up to 2 days.
Red Velvet Layers: Preheat oven to 350º. Beat 1 cup 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. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans. Bake at 350º for 20-24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
White Chocolate Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes. Beat 1 c. 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 powdered sugar and salt, bating at low speed until blended. Increase speed to high; beats 1 to 2 minutes or until smooth and fluffy.
Assemble cake: Place 1 cake layer upside down on a serving platter. Top with 1 cheesecake. Repeat with remaining layers, ending with cake on top. Spread top and sides of cake with frosting. Garnish with store-bought white coconut candies (such as Confetteria Raffaello Almond Coconut Treats) and candy leaves, if desired. Place candy leaves in clusters around the base of the cake. Add coconut candies in the center of each leaf cluster around the base and place several in the center of the top layer. Accent the top with additional candy leaves and candy pearls. Store in refrigerator.
Optional: Melt 2-oz. vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a 1/8 inch thick layer of candy coating over backs of bay leaves, spreading to edges. Transfer leaves gently, by their stems, to a clean sheet of parchment paper, resting the candy coating sides up; let stand until coating is firm (about 10 minutes). Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating. For candy pearls, roll any remaining candy coating into balls and let stand until dry. Store candy leaves in a cold, dry place, such as an airtight container in the freezer, up to 1 week. |
This recipe for Red Velvet-White Chocolate Cheesecake is from